One of the most natural picks when eating out, the kadai paneer is no more the prized possession of restaurants. This teasingly simple recipe allows you to put together a vibrant kadai paneer. Bell peppers of every hue make the dish a vibrant affair. This perfect accompaniment to rotis or rice is the effort of a few minutes.
Kadai paneer
Ingredients
600 gms cottage cheese cubes
100 ml refined oil
05 gms pounded coriander
02 gms pounded whole red chilli
05 gms pounded cumin
05 gms pounded aniseed
10 gms yellow capsicum cubes
10 gms green capsicum cubes
20 gms ginger garlic paste
800 gms finely chopped tomatoes
100 gms degi chilli powder
200 gms coriander powder
Salt to taste
10 gms cumin powder
05 gms pounded kasoori methi
05 gms garam masala
05 gms chopped coriander for garnish
05 gms ginger juliennes
Method
Heat oil in the handi, add whole red chilli, pounded coriander, cumin and aniseed, cook till it crackles. Then add red capsicum, yellow capsicum and green capsicum, sauté for two minutes.
Then add ginger garlic paste, chopped tomato, degi chilli powder, coriander powder and salt, sauté till tomato becomes a pulp and is well done. Put in the cubes of cottage cheese, cumin powder, kasoori methi and garam masala, saute for two minutes. Remove the handi from the flame and serve hot after garnishing with chopped coriander and ginger juliennes.
Rakesh Sethi, Executive Chef at Ramada Plaza, says it is easier to take over a kitchen that's already up and running. If it's a new kitchen he says the like the one at Ramada Plaza, one has to begin from scratch. The routine you set on the first day tends to be the norm, he says and adds it is most important to begin well and right.
