Kadai Paneer

Kadai paneer is a tasty and flavorful main dish. It made in traditional Indian style, cooked with an assortment of spices and pastes, and great for any occasion - casual dinner or hosting friends. Kadai paneer is one of my eldest son's (Ravi) favorite dishes. Whenever we go out to an Indian restaurant he always orders kadai paneer. Even when I make the Punjabi cuisine at home, he makes sure that I make kadai paneer, black (urad) dal and palak paneer or aloo palak.  You may eat this dish with naan, roti or rice. I hope you also enjoy this!

Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1/2 pound paneer, cut into cubes (may be home made or store-bought)
• 2 green bell peppers, cut into 1/2" cubes
• 1 medium onion, sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste
• 1-1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida (hing)
• 3 tablespoon oil
• 1 small can tomato paste (store bought; use only 3/4 paste from the can)
• Salt to taste
• 2 tablespoon green coriander leaves, chopped

Directions:

1. Heat oil in a frying pan or kadai on medium heat. Once hot, stir fry the paneer. Take them out before paneer starts changing color. (If you purchased pre-fried paneer from the store, skip this step)
2. Next, stir fry the bell pepper until they are tender. Do not overcook the bell pepper. Drain on a paper towel.
3. Using the same pan, add asafetida and sliced onion. Sauté the onion until it is light golden brown.
4. Add ginger paste, garlic paste and green chili paste. Sauté for 1 to 2 minutes.
5. Add tomato paste, two cups of water, coriander powder, red chili powder and turmeric powder. Stir and cook over medium heat until the oil separates and the gravy become thicker.
6. Add salt, paneer and the cooked bell pepper. Let it simmer for about four to five minutes on medium-low heat.
7. Garnish with green coriander leaves. It is ready to serve!

Notes:

If you cannot find a can of tomato paste, you may use tomato puree. Blend the tomatoes (3 medium size tomatoes) to make the puree.