Kadai Paneer (Cottage Cheese on the Wok!)
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 200 g panir (tofu)
- 2 large onions
- 2 red capsicums
- 1⁄2 cup tomatoes, paste of
- 1 piece ginger
- salt
- 3⁄4 teaspoon garlic paste
- 1 pinch turmeric powder
- 1 1⁄2 teaspoons red chili powder
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon coriander powder
- 3 tablespoons ghee or 3 tablespoons oil
- 1 tablespoon coriander leaves, chopped
directions
- To begin with, cut the paneer into equal-sized thin lengthwise pieces.
- Next, peel and chop the onions.
- Grind them to a fine paste.
- Cut the ginger into juliennes (long-thin strips).
- Heat ghee or oil in a wok.
- Add the cumin seeds.
- Allow to sizzle briefly.
- Add the finely cut capsicum pieces.
- Fry for 2 minutes.
- Add the onion paste.
- Stir-fry for 3 minutes.
- Add the garlic paste and stir-fry again for another 3-4 minutes.
- Add the ginger pieces, tomato paste, chilli powder, turmeric powder and corriander powder.
- Fry till the ghee or oil comes out.
- Add salt.
- Mix, add in the paneer pieces.
- Keep mixing till the panner pieces are coated with the masala (gravy mixture).
- Add a cup of water.
- Stir in.
- Garnish with finely chopped corriander leaves.
- Serve hot with rice or Indian flatbreads.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a great recipe. I had to adapt a bit, and interpret some things, because they weren't very clear. What I did different was use extra firm tofu, 2 medium onions (chopped but not ground), use 1/4 cup chopped tomatoes and a 1/4 cup paste, 15g ginger, 1 clove minced garlic, 1 tsp turmeric, 1 tsp paprika and instead of coriander powder used 2 tbsp fresh leaves. I also didn't have cumin seeds, so I used cumin powder. The recipe I followed pretty much exactly (the cumin makes a delicious smell!) althoughI didn't 'fry till the oil came out' - that didn't really happen, so I fried it for about 7 minutes. Although I added the water,I would have rather not - I think it would have been nicer without, even though I left it on the heat for a while to let some of it evaporate. Served with rice and pappadums - went better with rice, as per your suggestion. Thanks for a yummy, healthy and satisfyting rcipe. <3, the NOOBchef.
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>