Kadai refers to a cooking vessel, not an ingredient. Similar to a wok, a kadai (aka karahi) is a deep. round, pot with a flat bottom. Today they're made of cast iron, stainless steel, copper, or nonstick materials. If you don't have one, a wok or large skillet will do the trick.

Source: Better Homes and Gardens
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Kadai Paneer

Ingredients

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Directions

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  • In a kadai or wok heat ghee over medium. Add Paneer; cook 6 minutes or until browned, turning once. Remove from kadai.

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  • For sauce, add onion, ginger, garlic, and serrano pepper to kadai. Cook over medium heat 5 minutes or until softened, stirring occasionally. Stir in tomatoes and Masala. Bring to boiling; reduce heat. Simmer 3 minutes or until slightly thickened. Stir in bell pepper. Simmer 5 to 7 minutes more or until pepper is tender. Season to taste with salt.

  • Serve sauce topped with Paneer and cilantro. If desired, serve with naan.

Pressed Tofu

Drain a 14- to 16-oz. pkg. extra-firm water-packed tofu. Fold two paper towels into quarters. On a plate layer tofu between paper towels. Weight it down by placing a second plate on top and adding a pot or a few unopened cans of food to the plate. Let stand 30 minutes, replacing paper towels if they get completely wet.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts (Kadai Paneer)

483 calories; total fat 27g; saturated fat 16g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 77mg; sodium 886mg; potassium 1220mg; carbohydrates 42g; fiber 4g; sugar 35g; protein 20g; trans fatty acidg; vitamin a 1611IU; vitamin c 51mg; thiaminmg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6 1mg; folate 56mcg; vitamin b12 2mcg; calcium 683mg; iron 3mg.

Paneer

Ingredients

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Directions

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  • Rinse a 5- to 6-qt. stainless-steel or enamel Dutch oven with water (this will help keep the milk from scorching). Add 2 qt. (8 cups) whole milk and 1 cup half-and-half. Clip a candy thermometer to side of pan. Heat over medium-high 12 to 15 minutes or until mixture reaches 180°F, stirring and scraping bottom of pan with a rubber spatula. Reduce heat to medium-low. Gradually add 1/4 cup lemon juice or white vinegar, stirring gently 1 minute or just until curds form (do not stir too much or curds will become rubbery). Remove from heat. Line a large colander with three layers of 100%-cotton cheesecloth and set over a large bowl. Drain hot milk mixture through colander 30 minutes; discard liquid. Gather edges of cheesecloth and lift curds. Twist ends of cheesecloth and press curds with a rubber spatula to remove excess liquid. Sprinkle curds with 1/4 to 1/2 tsp. salt. Place curds, in cheesecloth. on a plate and shape into a square (it doesn't have to be exact). Fold cheesecloth tightly around curds and top with a second plate. Weight down by adding a pot or a few unopened cans of food to plate. Chill 1 to 2 hours. Remove cheesecloth and use paneer immediately, or store in refrigerator up to 1 week or freeze up to 3 months.

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Masala

Ingredients

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Directions

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  • Heat a 10-inch dry skillet over medium. Add spices. Cook 1 to 2 minutes or until fragrant, shaking skillet occasionally. Cool slightly. Finely grind in a spice grinder or with a mortar and pestle. Store at room temperature up to 3 months. Makes about 6 Tbsp.

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