After I have started food blogging, I have also got myself into collecting dishware. Obviously to post about Paneer and Chicken Kadai I needed some nice Kadai. So I made my friends visiting India and also those already in India to run around to get some fine copper bottomed Kadais. The Kadai in the picture here came from Jaipur, Rajasthan. I “employed” true Rajasthani couples Nisheet and Kavya to get it, they were reimbursed with the panner in this kadai.
I have also got a bunch of other copperware from Hyderabad, they will be revealed in due time.
- 200 gms. paneer (Cottage cheese) cut into cubes
- 1 medium sized onion cut into cubes
- 1/2 green bell pepper (Capsicum) cut into cubes
- 5 medium tomatoes finely chopped
- 1 tomato cut into big cubes
- 1” ginger cut into julienne
- 1 tsp. Kashmiri red chili powder (Paprika)
- 1/2 tsp. kasuri methi (Dried Fenugreek leaves)
- 4 Kashmiri red chili
- 1 tsp. fennel seed
- 2 tsp. cumin seeds
- 3 tbsp. coriander seeds
- 1/2 tsp. peppercorn
- 1 tsp. sugar
- Salt to taste
Dunk the paneer cubes in salty warm water, it will make the panner soft.
In a pan dry roast whole red chilies, 1 tsp. cumin seeds, 2 tbsp. coriander seeds, fennel and peppercorn. Grind them into a coarse powder.
Heat 3 tbsp. oil in a pan and temper it with 1 red chili and whole cumin seed. Sauté till they start to crackle. Add coriander seeds to it. Fry on medium heat for a minute.
Next put in the chopped tomatoes. Fry till they turn pulpy and start releasing their juices. Now add red chili powder, sugar and salt. Sauté till oil gets separated from the spice mixture. Add ginger, tomato cubes, onion cubes and capsicum. Fry on high heat for a minute.
Drain the paneer cubes and add in. Sprinkle 1tbsp. of ground dry spice powder and kasuri methi. Mix gently. Turn off the heat and keep it covered so that paneer cubes can absorb the flavors.
Sprinkle one more spoon of ground spice powder just before you serve.
Enjoy with some naan or kulcha..