Extremely grateful and happy about the strides Mumbai to Melbourne has made in this one year. Happy and satisfied readers enjoying both the fashion/ beauty and food/ heath posts of the blog give me the most joy.
This year has been a learning experience about social media, networking, marketing and the most important lesson has been time management and balancing personal life with the blogger life. Support from both my families and most importantly my husband's innate belief in my creativity and talent has been the founding pillars of M2M. His brilliant photography skills have enriched my recipes and my fashion posts. Not only has he tried to learn more about fashion and food photography he is always brimming with new ideas on how to shoot a particular accessory or dish. Thank you Mr Ankit Mehan as nothing would have been possible without your continuous support and belief.
I also want to thank all my friends who have been extremely encouraging and have always given me their feedback on and off the blog. Thank you mates you guys are simply awesome.
It is not a very complex dish and has fewer ingredients than most of the nut and cream based Paneer dishes one finds in Indian restaurants. The key to an absolutely delicious Kadhai Paneer is roasting the whole spices at home and then pounding them into a spice mix and adding them straight to the Kadhai (wok). Aah... that taste cannot be recreated by pre-bought spice mixes. Now before you think that this is going to be too much of an effort..let me burst your bubble it is extremely easy to make and will leave you licking your fingertips!!
So here is Mumbai to Melbourne's recipe for Kadhai Paneer
- Paneer - 250 gms
- Capsicum- 1 big one
- Ginger- 2 inch piece
- Ginger Paste- 1.5 teaspoon
- Onion- 1 big one
- Tomato diced/ Tomato Puree- 200 gms
- Turmeric- a pinch
- Asafoetida- a pinch
- Oil- 2.5 tablespoons
- Dry Red Chillies- 4-5 (More if you like it hot)
- Coriander Seeds- 1.5 tablespoons
- Kasoori Methi (Dry Fenugreek Leaves)- 1 teaspoon
- Coriander Leaves- 2 tablespoons finely chopped
- Salt to taste
- 2 tablespoons water
- Sugar- 1/2 teaspoon
Cube the paneer and the capsicum. Julienne the ginger and finely chop the onion. Next take a wok add a tablespoon of oil and once heated add the capsicum and brown them on medium flame. Keep aside on an absorbent paper. Next add the paneer to the same wok and crisp the paneer till lightly golden brown. This should take no more than a couple if minutes. Keep the paneer aside on an absorbent paper.
Next add the coriander seeds and the dry red chillies to the wok. There is no need to add more oil at this stage. Roast them on a medium flame and stir continuously to avoid them from charring. In a couple of minutes the spices will be fragrant at this point keep them aside to cool for about 5-10 minutes.
Now take a mortar and pestle and roughly pound the roasted spices. Lastly add a pinch of salt and sugar and two tablespoons water. Grind into a thick paste. This is the masala paste ready for the Kadhai Paneer.
In the same wok add the remaining oil and let it heat. Now add the asafoetida and turmeric and add the finely chopped onions. In about a couple of minutes the onion should start to turn golden. Now add the ginger paste and mix well. Next add the masala paste that we just made. Mix well untill oil starts leaving the sides.
Now add the tomato puree and mix well. Cover with a lid for 2 minutes. The oil should now be leaving the sides and your kitchen will be permeating with fragrant spices.
Your Kadhai Paneer is now ready. Garnish with remaining ginger juliennes and coriander leaves. Serve with soft Chapatis or Naan and a side of Onion Salad.
Photography- Ankit Mehan
Have a fab week ahead.