Kadai Paneer

Today’s new recipe is Kadai Paneer! A kadai is made out steel or wrought iron that has been heated, beaten, and shaped into a circular vessel ideal for cooking.

A woman asked a silversmith how he knew when the refining process was complete. He replied, “when I can see my own image in the silver, the refining process is complete.”

You’re being refined. Have a blessed week, friends!

*Recipe* Kadai masala - 5 Kashmiri dried chilis - 1 t fennel seeds - 1 T cumin seeds - 1 T black peppercorns - 1 T coriander seeds Sabzi - 12.7 oz paneer cut into cubes - 2 T oil - 1 T butter - 1 onion finely chopped and 1 med onion cut into cubes and separated - 2-3 tomatoes, chopped - 2 bell peppers, cut into squares - 1 t Kashmiri chili powder - 1/2 t turmeric - 1 t heaped coriander powder - 1 bay leaf - Salt - 2 T ginger garlic paste - 1/2 c water - 1 t dried kasuri methi - Chopped cilantro - Julienned (aka cut into matchsticks) ginger

* First we make the Kadai masala. In a pan heat up your whole spices and dry roast them for about 2 mins on med high heat. Pour your spices onto a plate and allow them o cool. Once they’ve cooled, grind them up to a coarse powder. * In pan heat up 1 T oil oil. Once hot, add 1 bay leaf and your finely chopped onion and cook until the onions become golden brown. * To this add your ginger garlic paste, Kashmiri chili powder, turmeric, and coriander powder. Mix and cook for 1 min and then add your chopped tomatoes and salt and cook until you see oil peak out of the side of your masala mixture. * In a separate pan, heat up 1 T oil. Once hot, add your onions which you’ve cubed and separated into petals and you bell peppers cut into squares and toss for 1 minute. Then add your cubed paneer and season with a teaspoon of salt. Then add 2-3 tablespoons of your kadai masala. Be careful while mixing so your paneer does crumble. * Add your sautéed veggies and paneer to your prepared tomato spice mixture. Add a bit of water and gently mix. Crush some kasuri methi with your hands and sprinkle on top. * Garnish with some freshly chopped cilantro and ginger juliennes. Serve with naan or roti