November 2018

Mughlai Kadhai Paneer

Paneer is one of the popular vegetarian ingredients not just across homes in India but also at street stalls and restaurants. A lot of households make their own and once you’ve tried homemade paneer you’ll never go back to shop bought. Although now most stores stock up on good quality paneer too. Its fresh, crumbly and quick to cook. The moist chunks are great in curries and for a bbq as they soak in the flavour of the spices it cooks with. For vegetarians this Indian cheese is a good source of protein. One of my favorite dishes is this Mughlai style Kadhai Paneer cooked with tomato, ginger, whole spices and peppers. The dish is rustic with the peppers and onions diced along with the paneer. Also roasting the spices give a gorgeous also grinding the spices to a coarse mix lends a bite to the resultant dish. Take your time with cooking the tomatoes as the curry thickens the flavour gets richer which helps coat the paneer chunks well. I also add some tomato puree with the fresh variety for added colour and consistency. You can leave out the the kasoori methi (dried fenugreek leaves) although they finish the curry with a delicious flavour. Served with naan and pickled onions this makes a perfect meal. Ingredients (Serves 4) 450gms paneer diced in bite size chunks 3 tbsp vegetable oil 120gms white onion finely chopped 4 garlic cloves finely chopped 400gms tomato roughly chopped 3 tbsp tomato puree 1 heaped tsp kashmiri chilli powder (or mild paprika) ¼ tsp turmeric powder 3 [...]