Madhu Knits and Cooks

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.

First Attempt at Indian Brussels Sprouts - Not Quite There

I have had some great brussels sprouts curries in India, but unfortunately my first attempt to make such a dish in the U.S. was a bit of a mess.  The brussels sprouts were a bit too tough and undercooked, and the seasonings didn't fully come together with the vegetables.  

That being said, I think I have a decent base from which to improve on.  I probably just need to figure out how best to cook the brussels sprouts down, and may need a longer, lower-heat cooking period which will help the spices incorporate as well.  As I continue to refine the recipe, please find the first-attempt steps below.

(Portioned for a work week lunch with paneer)

Indian Brussels Sprouts Stir-Fry

Ingredients:

• 2 - 3 cups of halved, small brussels sprouts
• 1 tsp cumin
• 1 tsp urad dal
• 1 tsp mustard seeds
• pinch of hing
• 1/4 cup chopped onion
• 1 tsp ginger
• 1/2 jalapeno, sliced 
• 1/2 tsp turmeric
• 2 tbsp vegetable oil 
• 1/2 cup water

Directions:

• Heat oil on medium heat in a skillet, when hot, add spices.
• When mustard seeds start to pop, add onion, ginger and jalapeno.  Cook until onions are translucent.

• Add brussels sprouts and turmeric to the pan, and increase heat.  Add 1/4 cup of water and cook until water evaporates, periodically stirring.  Continue to stir, adding water as necessary to ingredients do not stick to the pan.  
• Cook until the brussels sprouts are to your liking, and add salt to taste before serving.  Covering the sprouts while cooking may also help them reach your preferred consistency.

Pati Jinich's Cooked Tomatillo Salsa

While I have a pretty good tomatillo salsa recipe that I've used for years, I recently decided to try Pati Jinich's cooked version of this simple salsa.  I have never heard of cooking tomatillo salsa before, but I think I am a convert to this new approach.  

The main difference with this version and my standard version is that cooking down the salsa results in a thicker salsa immediately instead of waiting a few days for the mixture to thicken in the fridge.  In addition, the vegetable oil used to cook the salsa down adds a nice richness to the salsa.  

I think this will be a great salsa not only for serving, but also for enchiladas and other baked dishes because of its thickness.  Look forward to making it more and more!