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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