Sanoli's Kitchen: KADHAI PANEER

Thursday, May 17, 2012


Very easy and simple North Indian recipe, generally made by whole spices. It is a nice blend of bell peppers, cardamoms and dry fenugreek leaves. Tastes simply delicious.

1 lb Cottage Cheese (Paneer)
1/2 Green Bell Pepper
1/2 Red or Orange Bell Pepper
2 tsp Coriander seeds
3 whole Red Chillies
3 green chillies cut into small pieces
1/2 tsp Black Pepper powder
2 tsp finely chopped Garlic
2 tsp finely chopped Ginger
3 chopped Tomatoes
1 large Onion (sliced)
1 1/2 tbsps Dry Fenugreek Leaves (Kasuri Methi)
1 1/2" Cinnamon stick
3 Green Cardamoms
1 tsp roasted Cumin seeds (Coarsely pounded)
1/2 tsp Dry Mango powder
1 tbsp finely chopped Cilantro
3 tbsps Oil
1 tbsp Butter
Salt to taste

Cut cottage cheese into 1 1/2" long pieces. Cut red and green bell pappers into strips.

Coarsely pound coriander seeds, red chillies, cinnamon, cardamoms and roasted cumin seeds. Keep this dry grinded spices aside.

Heat oil in a wok on medium heat. State the paneer pieces for 2 minutes and drain all the pieces on kitchen paper towel.

In the same oil, add chopped garlic and ginger, followed by onion slices. Fry till onions turn into traslucent.

Add chopped tomatoes, dry grinded spices and salt. Continue frying till spices leave oil. Now add bell peppers, stir about 2 minutes.

Add cottage cheese, dry mango powder and butter in it. Rub dry fenugreek leaves within two palms, make dust and add in it. Cook on low heat for 5 minutes till all spices coat on cottage cheese very well. Now add Chopped coriander leaves and remove from heat.

Serve hot with naan or tandoori roti.

TIPS: The crunchiness and colours of bell peppers should not change.
           This is a semi-dry dish, no water used here.
           I used fresh homemade paneer for softness and better taste.

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