The way I keep moving from one topic to the other, you would think that I suffer from ADD (attention deficit disorder)..No, I don't suffer from it. I just need to blog more often, what say?
Coming back to weekend meals, one such weekend when I decided to treat the two of us was when I decided to make Kadai Paneer. I have two versions of Kadai Paneer - a gravy version and a dry sauted version. The one I am posting today is the gravy version and is a complete meal by itself. Loved it - the flavor is very distinct from anything I have had before. Here is the recipe from my kitchen to yours! :)
Ingredients (Serves 3)
- Paneer - Small cubes, about 8oz or 30 cubes (Tip from Paneer Mata :p - I usually get the big slab of Nanak Paneer and cut it into small pieces as per the requirements of the dish. Also, Nanak Paneer is available as pre-chopped small cubes - that is very convenient and a time-saver when in hurry)
- Onion-Ginger-Garlic-Green Chilli ground paste - 12 tbsp (Tip from Masala Mata :p - 2 onion, 6 garlic clove, 1 inch ginger, 2-3 green chilli. Always keep this paste handy - another time saver and helps avoid redundant work chopping-grinding everytime you need this generic paste)
- Cinnamom stick - 1
- Sugar - a pinch or 1/4 tsp
- Dry Bay leaf - 2 leaves
- Tomato Paste - 2 tbsp
- Heavy Cream - 1 tbsp
- Kadai Masala - 1 tbsp
- Kasoori Methi - 1 tsp, crushed
- Salt - as per taste
- Turmeric Powder - 1/2 tsp
- Canola oil - 1 tbsp
- Toasted cashewnuts for garnish
- Heat canola oil.
- As the oil sizzles, add dry Bay leaf, Cinnamom stick and a pinch (or 1/4 tsp) of Sugar.
- Add the onion-ginger-garlic-green chilli ground paste and let it continue cooking.
- When the paste is half-done, add the tomato paste with a tbsp of water and mix well with the rest of the mixture. If the masala is sticking to the sides of the pan, add a tbsp or two of water instead of adding extra oil. Tip - This is a neat trick to reduce the oil used in the cooking. No Oil Mata here - did not like the sound of this :p.
- After 3-4 minutes, add salt, turmeric powder, kadai masala.
- When the oil separates, add the cubed paneer pieces (you don't need to fry it separately).
- When the paneer is well coated with the masala in about 3-5 minutes, add the heavy cream and let the dish simmer for sometime for all the flavors to develop.
- Crush the kasoori methi in your palm and mix it in the gravy about 5 mins before you stop cooking. Thanks, Maa, for introducing me to Kasoori Methi - otherwise I was doomed in the land of Garam Masala. :)
- Just before serving, garnish the curry with cashewnuts toasted in butter.