The Vegetarian Curry Bible

Paneer 2

Kadhai Paneer

by daawat.com

Ingredients:

•

1 1/2 pints Milk

1/2 tsp White vinegar AND

1/2 tsp Lemon juice OR

1 cup Yogurt

•

800 gms paneer, cut into cubes

2-3 onions, chopped

1 tbsp ginger-garlic paste

1 tsp coriander seeds, roasted & pounded

1 tsp black pepper

1 tsp red chili powder

1/2 tsp turmeric powder

1 1/2 cups tomato puree

1 cup green, yellow & red capsicums, chopped

3/4 tsp cumin powder

Method:

Heat milk and stir constantly to prevent a layer of cream from forming on the

top.

Remove from heat when it boils and slowly add white vinegar and lemon juice

or yogurt. This sours the milk. Strain through a muslin cloth or a double layer

of cheese cloth and squeeze out the whey (liquid).

Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a

rectangle in a tray and place a weight (the more the better, but at least 10 lbs)

on it for 3/4 hour.

Cut it into whatever shape you like.

1/2 tsp green cardamom powder

A pinch of each mace powder, clove powder, black cumin powder &

fenugreek seeds

•

1 tbsp fresh coriander leaves, chopped

tbsp ghee or butter

Method:

Heat ghee in a pan, add chopped onions and saute until brown. Add

ginger-garlic paste and stir-fry till the moisture evaporates.

Also add red chili powder, coriander seeds, black pepper powder,

turmeric and stir-fry until they change color.

Then add tomato puree, salt, paneer cubes, capsicum and fry until the

paneer is light brown.

Sprinkle the cumin, cardamom, mace, clove, black cumin powders,

fenugreek seeds and cook until the paneer is cooked. Remove and

adjust the seasoning.

Garnish with coriander leaves and serve with parathas or any pulao.

Serves: 4