From CURRY CUISINE
1 tbsp ghee or corn oil
1/2 tsp crushed dried chillies
2 red or yellow peppers, seeed and cut into strips
1 red onion sliced into 1/2 inch thick
1 pound paneer cut into batons
2 tbsp finely chopped coriander leaves
1/2 tsp dried fenugreek leaves crumbled
juice of 1 lemon
2 inch piece of fresh ginger root, peeled and julienned
Basic Kadhai sauce:
1/3 cup ghee or corn oil
1 oz garlic cloves, finely chopped
1 tbsp coriander seeds, coarsely pounded
8 red chillies, coarsely pounded in a mortar
2 red onions, finely chopped
2 inch piece fresh ginger root
3 green chilliies
1 pound fresh ripe tomatoes finely chopped
2 tsp salt
1 tsp ground garam masala
11/2 tsp dried nugreek leaves
1 tsp sugar( optional)
To make the sauce, heat the ghee in a pan, add the garlic and let it color. Stir, then add the coriander seeds and red chilies. When they release their aromas, add the onions and cook until they start turning a light golden yelow color. Stir in the ginger, green chilies and tomatoes. Reduce the heat to low and cook until all the excess moisture has evaporated and the fat starts to separate out. Add the salt, garam masala, and fenugreek leaves and stir. Taste and add some sugar if needed.
For the stir fry , heat the ghee in a kadhai, wok or a large frying pan. Add the crushed chillies, pepper strips and red onion. Stir and saute over high heat for under a minutee, then add the paneer and stir for another minute. Add the sauce and mix well. Once everything is heated through check for seasoning, add a touch of salt if required. Finish with the fresh cilantro,fenugreek leaves, and lemon juice. Garnish with the ginger and serve with naan.
Cooks Notes: I like to first saute the paneer in a little oil and then soak it in hot water to make it soft. Because paneer available in the US is not as fresh as it is back home. I also reduced the total number of chilies by half, because it was too hot for me.
2 heaping tbsp caster sugar
12/3 cups whole milk
6 cups all purpose flour
11/2 tsp baking powder
1 tbsp salt
31/2 tbsp vegetable oil
Donot knead too much or the naan will become stretchy. The best way to have a good naan is not to bake it but broil it. Use a heavy cast iron pan, heat it under the broiler and then place the uncooked naan on the cast iron pan and watch it carefully, it will brown very fast.