Kadaai Paneer masala

There are two varieties of kadai paneer. One is like a gravy and the other one is dry like a sukka. Today we are preparing the gravy type.

In this recipe we are preparing the traditional kadai masala powder from scratch. Kindly see my youtube video for more details. Also pls subscribe, like and share to show your support. Thank you !

Kadai Paneer is a dish prepared using paneer, bellpepper and made like a thick spicy gravy. The special masala used in this recipe distinguishes it from Paneer mattar masala (paneer with peas gravy)  , Shahi paneer (sweetish, creamy gravy) etc.

Kadai masala is made with coriander seeds, red chilies, cloves, cardamoms, cinnamon & fennel seeds. Coriander seeds are used in larger proportion than the regular curry masala.

                                   

Ingredients:

Kadai masala:
Coriander seed - 3 tbsp

Dry red chili - 4

Cinnamon - 1 /2 inch

Fennel - 1 tsp

Cardamom - 6

Cloves - 6

Saute and Puree:

Peanut Oil -  2 Tbsp

Onion - 1

Tomato - 2

Ginger -  1 inch

Garlic - 1 

Cashew - 10

Other Ingredients:

Peanut oil / Ghee - 2 tbsp

Paneer - 1 lb

Capsicum -2 

Salt - 2 tsp

Ginger julienne - 2 tbsp

Cilantro - few

Onion - big cubes

Kasuri methi - 1 tbsp

Method:

First prepare the kadaai masala.

Dry roast the items given under kadai masala gently. Powder them using the small mixie jar.

Heat oil in a pan. Add ginger garlic and fry till garlic wilts. Then add onion , cashew and fry till onion turns mild red.  Add chopped tomato and fry till mushy.

Let cool. Puree to a thick paste with 1 cup water.

Heat oil in the pan. Add onion, capsicum, paneer and fry a little bit. The onion and pepper should be crunchy. Don't overcook them. Take them out. Keep aside.

Add the tomato masala, kadai masala to the pan. Cook well till oil separates and raw smell vanishes. 

Then add the fried bellpepper, paneer, onion. 

Add required salt.

Mix well. Garnish with ginger julienne and crushed kasuri methi.

Kadai paneer is ready !

Egg kuruma Udaithu ooriya muttai kulambu

உடைத்து ஊற்றிய முட்டைக்குழம்பு  Udaithu ooriya muttai kulambu. My amma used to prepare egg curry almost always like this. I used to love this hot curry over rice very much, as amma would make it piping hot for lunch. 

This recipe can be cooked very easily and quickly. So I prepare this for lunch on many Sundays. This curry comes handy,  when we reach home from church.  I start cooking the rice and this curry alongside. I make this curry within 15-30 mins. If we have some leftover veggies from previous day we would cherish this as a quick lunch. Or, I will make a raitha or some simple stirfry too. 

I always try my best to cook all meals at home, as it is healthy, but most of all this is far more 'less expensive' than going out to a restaurant for lunch. So after we started living in USA (since 2007), I almost reserve those restaurant foods for special occasions only. Not only myself, most of my neighbors too cook their foods. But my hubby always asks me, if I need to buy any lunch from nearby restaurant after church. But my answer is always ,'no , I will make a simple meal in 15 mins'.   Thanks be to God and amma, I learned some cooking even when I was in my teens.

Learning such simple and quick recipes definitely comes handy !

Ingredients:

Egg - 3

Onion - 1

Tomato - 2

Curry leaf - a sprig

Sesame oil - 2 tbsp

Fennel  - 1 tsp
Salt - 1 tsp

Ginger garlic paste - 1 tsp
Turmeric - 1/2 tsp

Red chili Powder - 1/2 tsp

Coriander powder - 2 tsp

Garam masala powder - 1/2 tsp

Coconut milk powder - 3 tbsp

Water - 4 cups

Method:
Slice the onion into small pieces. Chop the tomato finely keep aside.

Heat a tsp oil in a wok.

Add 1 tsp fennel.

When it gets red,add chopped onion.

Fry it till golden.

Then add the ginger garlic paste.

Mix well and add tomato.

Fry till tomato mashes.

Add turmeric, salt, red chili powder,coriander powder, garam masala powder and saute till raw smell vanishes (1 min).

Mix 1 cup lukewarm water with 3 tbsp coconut milk powder. 

Add this to wok. Add 2 more cups of water. Bring it to boil.

If needed add 1 more cup of water.

When the curry is boiling, crack open the eggs one by one and pour them with some space between. 

The eggs should not touch one another. Do not stir after this stage , till eggs are cooked.

Now close the vessel and reduce flame to minimum.

Let it remain there for 5 minutes. Switch off after the egg gets completely cooked.

Muttai kuzhambu is ready!

Serving suggestions:
Serve with rice / roti / idli / dosai.

Note:
we can add hard boiled eggs or omelet also instead of poaching.