30 June, 2014
Anyway, my mom in law and I looked in the fridge, and the pantry, trying to find something that we could use to make a side for the coconut rice. The things we had were : Some crumbled pieces of paneer, there were some tomatoes that just lost their will to live, but we found a few respectable ones, some bell peppers, and a big onion. And there were a few spices left in the pantry. And we made our version of Kadai paneer! Paneer tossed in a reduced tomato gravy, with ginger, garlic, onions, and bell peppers, with the earthy, intriguing flavor of oregano, and kasuri methi.
You will need the following ingredients:
Chopped Bell Peppers/Capsicum– 1 cup
Chopped red onions–1 cup
Fresh ginger-garlic paste–1 tablespoon
Dried oregano–1 teaspoon
Tomato Puree– 1 1/2 cups
Turmeric powder–1/4 teaspoon
Red chilli powder–3/4 teaspoon
Garam masala–1 good pinch
Crushed Kasuri methi/Dried Fenugreek leves–2 tablespoons
Heat about 5 tablespoons of butter in a pan, and add about a teaspoon of oregano.
Throw in the chopped onions, and sauté until the onions are lightly browned. Add ginger-garlic paste.
Saute and add the bell peppers…
Let the bell peppers cook a little bit, and add turmeric powder, and chilli powder…
Add the tomato puree, and salt, and cook the puree on a medium flame, for about 5 minutes. When the puree is cooked, add a pinch of good garam masala.
Stir, and toss in the paneer…
Stir, and add the crushed methi leaves. I find that crushing the dried leaves between your palms or with your fingers helps it to release all the wonderful, earthy flavor that it has. Next, a good pinch of sugar, or about 1/2 teaspoon, just to balance-out the tanginess of the tomatoes…
Stir to combine, and its done! Transfer the delicious Kadai Paneer to a serving dish, and top with fresh cilantro.