This recipe is one of the few Punjabi recipes my mom makes when she wants to switch things up, and even though we are Gujarati, she makes this dish so freaking well! Anytime, I'm missing mom's cooking I whip this up with some naan and ahhhhh. Eating it may make you bust out those thanksgiving sweatpants one more time :)
KADAI PANEER RECIPE
(SPICY CREAMY TOMATO & GREEN PEPPER CASSAROLE)
INGREDIENTS (SERVES 4-6)
- 5 vine ripened tomatoes/2 regular sandwich tomatoes (chopped)
- 1 tbs tomato paste
- 2 medium yellow onions (chopped)
- 2 medium green bell peppers (julienned)
- 1 in piece of ginger (peeled & minced)
- 4 medium to large garlic cloves (minced)
- half a block of paneer or farmer's cheese (chopped into 1/2 in cubes)
- 1 tsp dried methi (fenugreek leaves)
- 1 tsp garam masala
- 1 tsp mirchi/powdered cayenne pepper)
- 1/4 tsp haldi (tumeric powder)
- 2 tsp dhana jeeru (1:1 powdered coriander seeds to ground cumin)
- 15 cashews soaked in 1/3 c warm nut milk (can be substituted with 1/3 c of cream)
- 3 tbs olive oil or vegetable oil
- heat the oil over medium heat
- + the minced ginger and garlic, sauté til golden (but not roasted!)
- + chopped onions, sauté til golden
- + the dhana jeeru, and haldi, cook for about a minute
- + chopped tomatoes & tomato paste, cook until the tomato smell disappears (~7-8 minutes)
- blend the milk soaked cashews to make a smooth cream (NOTE: if its not becoming smooth, heat the milk some more and let soak for longer).
- + the cashew cream and cook for another 5 minutes
- remove the mixture from heat and let cool for a few minutes. Blend to a smooth sauce in blender. I prefer to use our Vitamix since it offers a pulse mode!
- return the sauce to your nonstick wok/pan and add the julienned bell peppers.
- cover and cook for 5 more minutes.
- + the paneer or farmer's cheese & cook on low for another 5 min.
- garnish with freshly chopped cilantro & serve with some garlic naan!