Wednesday, April 22, 2009
I had some leftover paneer and colorful bell peppers after making grilled vegetables. So I decided to make kadai paneer out of it. Usually green bell pepper is used for making kadai paneer, but since I also had the other colorful peppers, I used all of them. The end result?? The curry looked great, and ofcouse tasted great too.
1 Cup Paneer Cubes
2 Cups Mixed Bell Peppers, cut into thin, long stripes.
1 Small Onion, cut into thin, long stripes.
2 Medium Tomatoes, cut into small pieces
Salt to taste
2 Teaspoon Red Chili Powder
1 Teaspoon (Jeera)Cumin Powder
1/2 Teaspoon Garam Masala
1/2 Cumin Seeds (Jeera)
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
1/4 Teaspoon Aamchur Powder (Dried Mango Powder), Optional
2 Teaspoon Oil
a Pinch Asafoetida
In a bowl, mix the red chili powder, jeera powder, garam masala, turmeric powder and amchur powder if using. Add a little water and make thick paste.
In a pan, heat oil. When hot, add cumin seeds and asafoetida. Cook for a minute, then add the cut onion and salt. Let it cook for 2 minutes. Now add the paste and the tomato pieces. Cook until the onion has turned transparent and the tomatoes have cooked properly. Now add the bell peppers and kasoori methi. Cover and cook until almost done. At the end add the paneer cubes and cook for 5-7 minutes.
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