It's not uncommon in India for dishes to be named after the type of pots they are cooked in. 'Kadhai' cooking which is very similar to stir-fries are originally cooked is round bottom iron pots known as kadhais and are known to have first originated in Peshawar, Pakistan.
With the partition of India into the now India and Pakistan in 1947, the same day India gained independence from the the British which is on this very day in fact (Happy Birthday India), irrespective of its origins kadhai cooking is as much part of the fabric North Indian cooking in Punjab as it is in Pakistan.
The dished are served in the very same pot they are cooked in - from fire to table!
And though the kadhais may have now been modernized using stainless-steel or sandwiched copper bottoms, this remains unchanged. Kadhai gravies are richly spiced tomato gravies in which vegetables or meats are quickly stir-fried at high temperatures to succulent, tender and delicious perfection.
This rendition using India's favorite cheese, paneer is absolutely delicious and packs quite a punch whether served in company, potluck dinners or at family meals. Naan is the perfect accompaniment.
You'll probably need to run to your nearest Indo-Pak grocery store for a few items like the kasuri methi but it's so worth it. Lip-smackingly-good, this one!
warmly,
Devaki
Recipe for
Kadhai Paneer from Northern India
Serves 4-6
Shopping list:
1 lb. paneer (not previously fried)
1 tsp garam masala
1/2 tsp kasuri methi - dried fenugreek leaves (DO NOT omit and no substitution)
1/2 large or 1 small green bell pepper
2 tbsp. ghee (clarified butter)
1-1/2 tbsp. sour cream
Kadhai gravy: (can be made a few days in advance)
2 tbsp. ghee (clarified butter)
1 lb. ripe tomatoes
2 tbsp. tomato paste
2" ginger-root to yield 1/4 cup chopped
1-1/2 tbsp. fresh garlic paste
1/2 tsp garam masala
1 tbsp. kasuri methi (DO NOT omit)
1-1/4 tsp salt
Water - 2 tbsp. + 1/4 cup
Spice blend:
1 tbsp. coriander seeds
2 dried kashmiri red chilies (more if tolerant to heat)
Preparation:
Paneer: Cut the paneer brick into 1/2-inch thick slices and then cut each of those into thirds.
Spice blend: In a coffee grinder, coarse grind the spices and set aside.
Ginger: Peel, discard skin and finely chop. Set aside.
Tomatoes: Wash and chop. Set aside.
Method:
For the gravy, in a kadhai or wok, heat the ghee on medium-high heat. Add the garlic paste and sauté for a few seconds till it gets fragrant. Add the ground spice blend and sauté for a few seconds. Add the ginger and stir. Add 2 tbsp. water. It will sizzle.
Add the tomato paste and break it down, sautéing for a few minutes. Add the tomatoes and sauté for 5 minutes. Add the salt and stir to combine. Add water and lower the heat to medium-low. Cover the pan with a tight fitting lid and simmer for 10 minutes.
Add 1 tbsp. kasuri methi and garam masala (1/2 tsp) and on medium-high heat sauté for about 2-3 minutes. The gravy should be thick and fragrant and you should see some of the ghee simmering around the edges. Taste and adjust seasonings. Set aside till ready to use. Refrigerate once cool if using the next day.
15 minutes before serving:
Heat 2 tbsp. ghee for a few seconds on medium-high heat. Add sliced bell peppers and stir fry for about 2-3 minutes till glossy green and crisp tender.
Add the kadhai gravy and stir to combine. Add the paneer and sauté for a few minutes. Add the 1/2 tsp kasuri methi and 1 tsp garam masala. Taste and adjust seasonings. If the gravy is too thick, add 1/4 cup water.
Continue to sauté for about 5 minutes or so till the paneer softens (but does not break). To finish, stir in the sour cream and combine. Sprinkle with chopped cilantro leaves and serve immediately with Naan, parathas, rotis or pita bread in a pinch.
Enjoy!
Коментарі