Kadhai Paneer

Presenting - "Kadhai Paneer". This is a very famous North Indian delicacy equally popular amongst young and adults. It is a rich gravy dish made with paneer (of course, thats in the name!), bell pepper & onion. I've tried to make this recipe with very few ingredients (well, few considering that North Indian dishes are usually very elaborate). Do give this a try and I'm sure you'd want to make this again and again.. Do let me know your feedback in the comments below! Happy cooking..!!

Ingredients:

• 1/2 lb Paneer, Cubed
• 1 large Green Bell Pepper, cut into squares of the same size as paneer
• 1 medium Onion, cut into squares of the same size as paneer
• 2 Onions Finely Chopped
• 4 Tomatoes Finely Chopped
• 1/4 cup Tomato Puree
• 4 tbsp Oil
• 2 tbsp Ghee/Clarified Butter
• 1 Cinnamon Stick (approx 3"), whole
• 3 Black Cardamom, whole
• 3 Bay Leaves, whole
• 1 1/2 tsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tbsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 2 tsp Kasuri Methi/Dried Fenugreek Leaves, crushed between your palms
• 2 tsp Corn Flour (you may substitute by 3 tsp All Purpose Flour)
• 3 tbsp Heavy Cream
• Water - as needed
• Salt to taste
• Oil for frying paneer
• Cold Water and Ice Cubes
• 2 tbsp Cilantro/Coriander/Dhaniya Finely Chopped

Method:

• In a frying pan, fry the paneer, few cubes at a time. Fry on medium only for a few seconds, they still need to retain their color (if a few cubes do get brown on the edges, it is ok, don't worry about it). Drain them into the bowl with cold water and ice cubes for approximately 2-3 minutes; this is to stop the paneer from cooking further. Take them out of the water and set them aside for later use.
• In another pan, add the oil (we will add the ghee later) and shallow fry the onion squares on medium heat until tender; keep stirring constantly to avoid caramelizing the onions any more than necessary. Take them out into a bowl and set it aside for later use.
• In the same pan, shallow fry the green bell peppers on medium heat until tender; keep stirring occasionally. Take them out into a bowl and set it aside for later use.
• In the same pan with the remaining oil, add the ghee and the whole garam masala, viz. cinnamon stick, black cardamom and bay leaves; saute for about 30 seconds. Add ginger and garlic paste and saute for another 30 seconds.
• Add the chopped onions and season it with salt (just enough salt for the onions in the pan, we will season the remaining ingredients as and when we add them). Cook covered on medium heat until they are translucent (stir occasionally to avoid the onions sticking to the bottom of the pan).
• Add the chopped tomatoes, season it with salt (only for the quantity of tomatoes added) and stir well. Cook covered on medium low until oil starts leaving the sides; stirring occasionally.
• Add the tomato puree, stir and cook covered on medium low for about 3-4 minutes.
• At this point, the flavor of whole garam masala is incorporated in the gravy and it is ok to remove them (you may choose to leave it in if you prefer so).
• Add the spices, viz. red chilli powder, turmeric powder, garam masala powder, kasuri methi; stir well. Mash the gravy in the pan (you can either use a potato masher or just use the back of your stirring spoon).
• Mix the corn flour with water and add it to the gravy while stirring constantly.
• Add the paneer, onion and bell pepper and stir well.
• Add heavy cream and stir well. Add water, if needed, to adjust the consistency. Simmer on low for 15-20 minutes.
• Give it a final taste test and adjust the seasoning if necessary.
• Finally stir in the chopped cilantro (you may reserve some for garnish).
• Enjoy!

Serving Suggestions:

Kadhai Paneer can be served with naan/roti/paratha.

Punjabi Chhole

Punjabi Chhole is a mouth watering curry prepared with Chhole (garbanzo beans) in aromatic onion-tomato sauce/gravy.. Follow this recipe and I assure you this will be the best Chhole you've had so far :-)

Ingredients:

• 3 - 15 oz. cans of Chhole (garbanzo beans) - rinsed (you can alternatively soak the beans overnight and boil the next day if you don't want to use canned ones)
• 4 tbsp oil
• 2 tbsp ghee
• 1¹/₂ tbsp ginger - grated
• 1¹/₂ tbsp garlic - grated
• 3 large onions - puréed
• 5 large tomatoes - puréed
• 5 tbsp chhole/chana masala (I used MTR)
• 1 tbsp chilli powder
• ¹/₄ tsp turmeric powder
• 1 tsp kasuri methi (crushed between your palms)
• ¹/₂ cup tomato purée from can (optional use if your tomatoes are not very red and tangy)
• Water - as needed (I used about 1/4 cup)
• Salt to taste
• Whole masala
• 1-1¹/₂" cinnamon stick
• 4-5 cloves
• 8-10 black peppercorns
• 3 pods cardamom peeled
• To garnish
• Cilantro - 2 tbsp

Method

• Using a mortar pestle coarsely ground the whole masala
• In a frypan, heat the oil and ghee; add the coarsely ground whole masala and sauté for about 30 sec.
• Add grated ginger and garlic and sauté again for 30 sec.
• Add puréed onion and let it cook covered on medium to medium-low heat until the smell of raw onion disappears (add water if necessary - I like to be frugal with water addition)
• Now add the puréed tomatoes and let it cook covered until the oil separates at the edges
• Now add all the masala and mix well
• Let it simmer for a few minutes - this will ensure the masala flavor is infused in the gravy
• Add Chhole and mix well
• Add this mixture to the pressure cooker (add water if the gravy is less) and pressure cook on medium low flame for 1 whistle. Don't be in a hurry to open the pressure cooker, rather let the pressure release on its own.
• Open the pressure cooker and mix well one last time. Remove to a serving bowl and garnish with cilantro

Serving suggestion:

Chhole is traditionally served with bhature; I however prefer the whole wheat paratha :-)

Enjoy!!