I have had this post open for the last three four days and just haven’t been able to write anything at all. I was feeling so frustrated. I should be able to write something, anything, especially since this is one of my favorite recipes from a very favorite blog/website. And more so because the writing on that blog is just fabulous that every time I read something I just want to go into my kitchen and start cooking. But nope, nothing, nada, zilch, not a single word would come into my head. Maybe that’s it. I just feel like playing with the spices and cooking right now, not so much feel like writing. Will save that for the next post. Till then, enjoy this amazing recipe! And don’t forget to go check out the blog where this was inspired from.
Kadhai Paneer with Green Bell Peppers- The Recipe
Adapted from Ajoy Joshi’s Kadhai Chicken Recipe
- Paneer – 1 block (about 12 oz), cut into cubes. (Want to make your own paneer, find out how, here)
- Canola Oil – 1 tsp
- Dried Red Chillies – 3
- Black Peppercorns – 4/5
- Cumin Seeds – 1/2 tsp
- Coriander Seeds – 1/4 tsp
- Red Onion – 1, chopped
- Green Bell Pepper – 1, deseeded and chopped
- Garlic Cloves – 2, crushed
- Ginger, grated – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Tomatoes – 3, pureed
- Kadhai Masala – 2 tbsp ( dry roast 3 dried red chillies, 1 tsp black pepper, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tbsp kasoori methi and grind to a fine powder)
- Salt, to taste
- Kasoori Methi (dried fenugreek leaves, available in Indian stores) – 1 tsp
- Lemon Juice – 1 tsp
- Chopped Cilantro – 2 tbsp, to garnish
Heat oil in a kadhai ( a deep saute pan – thats where the name of the dish comes from too), reduce the heat and add red chillies to it. Add the pepper corns, cumin seeds and coriander seeds. Once the cumin seeds splutter and the coriander also changes color to light golden brown, add the onions to the pan. Add the garlic and ginger as well. Saute on medium heat till the onions become translucent and the raw smell of garlic disappears. Add turmeric powder and saute for a few more minutes. Now add the green bell peppers. Lower the heat and saute till the peppers become a little soft.
Add the paneer and let all the spices get mixed with it well. Now add the tomato puree and salt and let it simmer for a while, till the sauce thickens and the paneer absorbs all the flavors. Once done, add the kadhai masala and stir to combine. Remove from heat, add some more kasoori methi (dry fenugreek leaves), lemon juice and mix well. Garnish with chopped cilantro and serve with rotis / chapatis / naans.