Tried making some dry kadai paneer last week. Came out well. And here is how it happened.
2 green chilies get chopped (rat a tat a tat on the cutting board) and put on a corner of the plate.
1.5 inches of ginger gets crushed into paste - Squish! and placed in another corner of the same plate!
A gathering of 5 to 6 red juicy tomatoes get treated with the knife by slowly slicing them into big pieces (Smooth) and again they end up in the same plate in another corner.
Now 2 colorful Capsicums (Red and Green) get their cut...i mean they get cut into small pieces and end up in a small cup as the plate we used is overflowing now.
Now get to the Grind....Take 1.5 teaspoons cumin seeds+1.5 tea spoons coriander seeds and some dry ginger powder and grind them coarsely in a mixer ... You should get a mild sneezy feeling when you open the lid of the mixer...!
The smooth and elegant slab of Paneer (250 Gms approx) gets evenly cut into cubes (Picasso will be happy when he hears Cubes!)
Keep some Garam Masala and Coriander leaves handy for garnishing in the end.
Now start cooking. Out comes the main character...Mr.Kadai on the stove. 2 to 3 generous spoons of oil goes into the Kadai and when it is ready to take it...carefully drop the chilies and ginger paste into it and be a little away from the kadai...you dont want proof of cooking on your skin...do you eh!
Once the raw smell goes away and the ginger and chillies have started smelling enchanting, add the tomatoes and keep sauting in low flame for 5 to 8 minutes. Now the real salsa starts. Add the Grind (Cumin+Dry Ginger+Coriander) mix powder to the tomatoes and keep stirring until you see the oil give in and mix well with the tomatoes making it shrink like the skin and become slowly into a semi paste.
In parallel processing, pick up another kadai and have 2 spoons of oil heat up where you add the capsicum and some salt and start frying it in deep fry mode. Test a few pieces until you feel it is not hard and has fried into a softer texture. Add the friend capcicum to the red simmering paste of tomatoes and keep frying for 2 to 3 minutes. Add the Paneer and start cooking for 10 minutes. Take breaks to avoid pain in the wrist...dance a few seconds with the ladle in your hand!!! It helps.
Once you feel the Paneer has blended well with the masala...add some garam masala and salt and mix well in the heat. Then finally garnish with coriander leaves and serve...Kadai Paneer Dry!
Enjoy!
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