[Ekadesi] Kadai Paneer

Paneer always takes priority in our list. My Prabhu and my daughter love them even if I give every day. It has a magic that whatever and however you cook, it turns to a delicious recipe. That gives me all the courage to experiment the new recipes. I love paneer butter masala, a rich creamy sabji that goes well with rice and roti, and this is a all time keeper recipe for ekadesi too. Quinoa with paneer butter masala.. yum :) Yesterday I came across a blog post for kadai paneer, that too our version of no onion and garlic, I modified the recipe little bit though. I couldn’t wait to try it, so today our lunch is roti with kadai paneer. It is really really delicious. More than anything it is an easy recipe. That’s what I always need ;)

I always use paneer from Sharma’s kitchen. It is good in texture and softer than the other brands I tried.

Ingredients:

Paneer – 1 packet

Green Capsicum – 1

Tomatoes – 3 or 4

Butter – 1 tbsp

Grated ginger – 1 tsp

Green chillies – 2

Red chilli powder – ½ tsp(adjust to your taste)

Cumin coriander powder – 1 tsp

Garam masala – 1 tsp (Skip it on Ekadesi days)

Kasuri methi – 2 tsp (Skip it on Ekadesi days)

Method:

1. Cut the paneer into fingers, chop the capsicum, slit the green chillies and finely chop the tomatoes

2. Add paneer into warm water in a separate bowl. This is to soften the paneer.

3. Heat a kadai, add butter

4. Add grated ginger and green chillies and fry them till the raw smell goes off

5. Add the tomatoes and cook till it becomes mushy

6. Now add red chilli powder, cumin coriander powder and garam masala(if adding) and keep stirring     till the oil separates. This is very important otherwise you will get the smell of tomatoes in the             sabji.

7. Once it reaches the right consistency and capsicum and cook for few minutes

8. Drain the water from the paneer and add it to the sabji and add kasuri methi(if adding)

9. Cook for few minutes and switch off the stove

10. Kadai Paneer is ready to be offered to the Lord