Kadhai Paneer ( Punjabi Khana )
by Tarla Dalal
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The kadai is one of the most commonly used cooking utensils in indian kitchens. It is mainly used for deep-frying and may be called india's version of the chinese wok. Delicious subzis can be prepared in a kadai and this gives the dish a distinct feel. As a result subzis that are prepared in this manner adopt the word kadai in their name. Thus originates the dish kadai paneer is a semi-dry dish that makes use of whole red chillies making it a treat for all your senses. Capsicum adds just the right amount of crunch while the kasuri methi bestows its wonderful fragrance upon this creation. Serve this dish in a miniature kadai with some hot coal underneath to give it the authentic kadai-fresh look!
- Heat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes.
- Put in warm water for 15 minutes. Drain again and keep aside.
- Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute.
- Add the ginger-garlic paste and sauté for another minute.
- Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally.
- Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes or till the oil separates from the gravy, while stirring occasionally.
- Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes.
- Add the paneer, cardamom powder, punjabi garam masala and sugar and cook for 2 to 3 minutes.
- Serve hot garnished with coriander.
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