Tuesday, February 8, 2011

Kadhai Paneer

I synthesized this from a couple of recipes. It turned out pretty well, and we could use some more Indian recipes on the blog.

1/2 pound paneer or tofu
1 red and 1 green bell pepper, cut into 1.5-2" squares

1.5 Tbsp coriander seeds
2 dried red chilies
4-6 cloves garlic, minced

4-6 medium tomatoes (depending on desired sauciness), peeled by immersing in hot water
1/4" slice of fresh ginger, skinned

1/2 tsp turmeric
1 tsp cumin seeds
2 Tbsp chopped fenugreek or celery leaves

Fry coriander seeds and chili peppers in about 2 Tbsp oil until the seeds start to brown slightly, then add garlic and cook until golden brown, taking care not to burn the coriander seeds.

Combine the stuff in the pan, the tomatoes, and the ginger in a food processor or blender. Puree well.

Fry the paneer in oil until browned. In the same pan, fry the bell pepper, taking care not to overcook them since they'll be cooked more later. Drain on a paper towel.

In the same pan, if necessary add a little oil, and then add the cumin seeds. When they start popping, add the tomato puree, turmeric and celery/fenugreek leaves. Let cook for about 5 minutes, or until reduced. Check for spiciness - you can add some cayenne pepper here, but it might be hot enough already - and then add salt to taste. Add a small quantity of water if necessary, then add the paneer and bell peppers.

I don't have a picture of the dish, but here's a picture of Manjula's version, which is one of the recipes I used (her version calls for fewer tomatoes so is less saucy)

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