I always look forward to doing the Blogging Marathon. Last month, the group had a mega marathon of 26 flatbreads and every one who participated did an amazing job with compiling them on their blogs. I, for one, would never be able to do it! Sometimes, with the way my interest in cooking is spiralling down despite cooking on and off, I sometimes wonder if I will be able to pull up even posts for the BM. Hehe… I guess we all go through such a phase in life where we just loose our interest. I am trying hard to hold on to it and hopefully it doesn’t slip through my fingers… 😉
Coming to the topic I chose for the next three days for this first week of Blogging Marathon #93, it is “One Ingredient – 3 ways” and the one ingredient I chose is paneer. There are not many paneer recipes on the blog but of late, I have been cooking with it a lot, especially in my cooking. Paneer is a good source of protein and fat for vegetarians and hence gets utilized a lot to complete my macros. It moved me from “don’t like it” to “like it” phase, but yet to “love it”. 😉 This Kadai Paneer is one way that the folks at home love to have paneer. It is a simple onion masala toss up, with cubes of capsicum and paneer. I love to scoop it and have it along with chapathis or parathas. My girls are not fond of either the capsicum nor the paneer, but I still make it when I totally run out of ideas… after all they can’t have what they like everytime, isn’t it? 😉 Off to the recipe…
- 1 tbsp ghee
- 1 tsp ginger garlic paste
- 1 small onion minced
- 2 green chillies chopped
- 2 large tomatoes chopped
- 1 tsp coriander powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp garam masala powder
- 1 capsicum chopped (refer notes)
- 200 gm paneer soaked in hot water till use
- 1 tsp kasuri methi
- Salt to taste
- Coriander leaves for garnish
- Heat ghee in a pan. Fry the ginger garlic paste till raw smell is gone.
- Add in the onions and chilli and saute till wilted.
- Add in the tomatoes and cooked till done.
- Add in the powders and give it a good stir till raw smell goes.
- Add the capsicum, sprinkle some salt and cook for a few minutes till just done.
- Add in the paneer and toss well.
- Drizzle some water, crush in the kasuri methi and cook for a couple of minutes till dry.
- Serve hot with chapathis or side for rice, garnished with coriander leaves.
After drizzling the water, dry up on high heat tossing up gently to avoid sticking to the pan. I left it a little short with a bit of fluid since my family prefers it that way.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#93.