Kadhai Paneer [Wok Stir Fried Indian Cottage Cheese]
Kadhai Paneer
Ingredients:- [Serves 2-3]
[ You can replace the paneer with any boneless meat or vegetable of choice]
1 lb / 1.5 kg Paneer, cubed or cut in strips [ Indian Cottage Cheese available in all indian stores, recommended brand "Nanak"]
1 tbsp canola/corn/vegetable oil
1 medium-sized each of red & green bell peppers, seeded, cut in strips or diced
1/2 cup onions, thick sliced [ optional]
Salt to taste [ if required]
Fresh chopped Cilantro for garnish
Fresh lime juice
Basic Kadhai Sauce Ingredients [ Can be made fresh or well in advance.For storing, put in dry-air tight containers & freeze.Thaw 1-2 hours before you need]
1/3 cup mustard/canola/corn//vegetable olive oil
3/4 cup red onion, finely chopped
4 garlic cloves, grated
2 tbsp fresh grated ginger
3-4 fresh tomatoes [ any variety which is slightly sour, chopped fine to yield 1 cup]
1.5 tbsp coriander seeds, coarsely ground with mortar pestle or in coffee grinder
7 dry red chillies, coarsely ground with mortar pestle or in coffee grinder [ adjust to taste]
3 green chillies, finely chopped
3/4 tsp turmeric powder
1 tsp garam masala
1/4 - 1/2 tsp brown sugar [ adjust to taste,do not skip]
2 tsp kasuri methi,crushed with hand
[ dried fenugreek leaves,do not skip, makes all the difference in the taste, available in all indian stores under " Peacock" brand]
2 tsp salt
Method:-
Make the Kadhai Sauce:- [ Makes about 2.5- 3 cups]
In a kadhai or any heavy bottomed cooking pot, heat the oil on high heat.Once the oil is smoking, reduce the heat to medium.
If using mustard oil, it is important to cook it to smoky point at the start of cooking to do away with the raw smell.
Add the chopped onions and cook on medium heat till golden brown in color.
Next,add the grated garlic & ginger and saute for about 2 minutes till you smell the aroma.
Next add the chopped tomatoes,coarsely ground coriander & red chillies,green chillies, turmeric and cook on medium heat till you see oil separating at
the sides of the pot.About 5-8 minutes.
At this point add the kasuri methi, garam masala, salt & brown sugar,stir well cook for 5 minutes more on medium heat.
Above is the basic kadhai sauce, if you want to store it for later use, let it come to room temperature and refrigerate for using within 3-4 days or freeze
up to a month.
Making Kadhai Paneer :-
For the stir fry, on high heat 1 tbsp oil in a kadhai or a cooking pot.
Add the diced bell peppers & onion slices [ if using] to the oil and saute for 3-4 minutes.
This saute time depends on how tender you like the veggies.
Next, add the paneer and saute for another 1 minute till paneer sarts to become light brown.
Be careful while stirring after you have added paneer because it softens quickly & crumbles easily in heat.
Add the sauce and mix well.Check the seasoning and let simmer for 2-3 minutes till everything is heated well.
Remove from heat,squirt some fresh lime juice & sprinkle chopped cilantro.Serve warm with flatbreads & a salad.
