MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kadhai Paneer (Wok Stir Fried Indian Cottage Cheese)
Categories: Indian
Yield: 2 Servings

MMMMM---------------------------PANEER--------------------------------
1 lb Paneer (1.5 kg);
- cubed or strips
1 tb Vegetable oil
1 md Red bell pepper; seeded,
- diced or strips
1 md Green bell pepper; seeded,
- diced or strips
1/2 c Onions; thick sliced
- (optional)
Salt; to taste (optional)
Fresh cilantro; chopped,
- for garnish
Fresh lime juice

MMMMM------------------------KADHAI SAUCE-----------------------------
1/3 c Vegetable oil
3/4 c Red onion; finely chopped
4 cl Garlic; grated
2 tb Fresh ginger; grated
1 c Fresh tomatoes (3 to 4);
- fine chopped
1 1/2 tb Coriander; coarsely ground
7 Dry red chillies; or to
- taste; coarsely ground
3 Green chillies;
- finely chopped
3/4 ts Turmeric powder
1 ts Garam masala
1/4 ts Brown sugar; or to taste
2 ts Kasuri methi (fenugreek);
- crushed with hand
2 ts Salt

You can replace the paneer with any boneless meat or vegetable of
choice.

Grind coriander and chillies with mortar pestle or in coffee grinder.

Kadhai Sauce:

In a kadhai or any heavy bottomed cooking pot, heat the oil on high
heat. Once the oil is smoking, reduce the heat to medium. If using
mustard oil, it is important to cook it to smoky point at the start
of cooking to do away with the raw smell.

Add the chopped onions and cook on medium heat until golden brown in
color.

Next, add the grated garlic & ginger and saute for about 2 minutes
until you smell the aroma.

Next add the chopped tomatoes, coarsely ground coriander & red
chillies, green chillies, turmeric, and cook on medium heat until you
see oil separating at the sides of the pot, about 5 to 8 minutes.

At this point add the kasuri methi, garam masala, salt & brown sugar.
Stir well. Cook for 5 minutes more on medium heat.

Above is the basic kadhai sauce, if you want to store it for later
use, let it come to room temperature and refrigerate for using within
3 to 4 days or freeze up to a month.

Yield: 3 Cups

Kadhai Paneer:

For the stir fry, on high heat 1 tb oil in a kadhai or a cooking pot.
Add the diced bell peppers & onion slices, if using, to the oil and
saute for 3 to 4 minutes. This saute time depends on how tender you
like the vegetables.

Next, add the paneer and saute for another 1 minute until paneer
starts to become light brown. Be careful while stirring after you
have added paneer because it softens quickly & crumbles easily in
heat.

Add the sauce and mix well. Check the seasoning and let simmer for 2
to 3 minutes until everything is heated well.

Remove from heat, squirt some fresh lime juice & sprinkle chopped
cilantro. Serve warm with flatbreads & a salad.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/kadhai-paneer.txt>

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