Continuing to Update Paneer Recipes – Simplified Spicy Kadai Paneer

As many past blog posts have documented, I haven't fully nailed a good tomato-based paneer recipe.  I've tried many a time, and my results are often pretty good, but the "perfect" recipe still alludes me.  Unfortunately, this post follows that trend in that I have tried, but not yet perfected, another paneer recipe – this time for a simplified, spicy "kadai" paneer.  

The simplification comes from omitting the kasturi methi and the bell peppers, using less dried and fresh chile peppers, and using sour cream to help temper the spice of the dish and add some richness.  Unfortunately though, the final result remained a little too spicy and the flavors didn't quite blend as much as I would have liked.  As I continue to refine the dish, the recipe below will serve as my base to improve on.

(lunch serving of paneer with Indian brussels sprouts)

Simplified Kadai Paneer

Ingredients:

• 4 small tomatoes
• 3/4-inch piece of ginger, coarsely chopped
• 1 / 2 green chile
• pinch of hing (optional, available at Indian stores)
• 1 tsp. cumin
• 3 tbsp. butter
• 3 cloves garlic, minced
• 2/3 cup chopped onion
• 1/2 tsp. ground coriander
• 3/4 tsp. cayenne
• 1/2 tsp. turmeric
• 1 hand-crushed dried red chile (optional, will likely omit or half next time)
• 1/2 package paneer, cut into 1/2 inch cubes
• 2 – 3 tbsp. sour cream, or to taste
• Salt to taste

Directions:

• Blend tomatoes and ginger in a blender until smooth.

• In a large saute pan, melt butter on medium heat.  

• When melted, add cumin, minced garlic, and hing, and coat with butter.  Cook for 30 seconds or until garlic is fragrant.
• Stir in onion and green chile, and cook until translucent.
• Add tomato mixture, coriander, cayenne, and turmeric and cook down for 5 minutes, stirring occasionally.

• Add the crushed red chile and cook for an additional 5 minutes, stirring occasionally.  Tomato mixture should have a gravy-like, not soup-like, consistency.
• Add paneer and 1/2 tsp. salt and cook for 5 – 7 minutes or until warmed through, stirring occasionally.  
• Stir in the sour cream, and bring mixture to boil while stirring vigorously.  Lower heat and continue cooking until paneer cooked to taste.  Add additional salt to taste.