Mixed Rainbow Vegetables With Kadhai Paneer


Mixed rainbow vegetables with kadhai paneer
In a traditional preparation of kadhai paneer, the masala and the spices are ground into a wet paste. However, in this recipe, I call for a stir-fried variety of the same spices that go into the making of the traditional kadhai paneer. Adding the various bell peppers makes the dish a visual treat. This is also one of those recipes that requires minimal prep time and yet becomes a delight on the table.


        3 tablespoons oil; 1 tablespoon peeled and minced fresh ginger

        2 large cloves garlic, minced; 2 small onions, diced

        1 tablespoon ground coriander; 1 teaspoon ground cumin

        ½ teaspoon ground fennel seeds; ½ teaspoon ground cardamom seeds

        ½ teaspoon red pepper flakes

        Salt, to taste; 4 small tomatoes, diced

        2 small green bell peppers, deseeded and diced

        2 small red bell peppers, deseeded and diced

        2 small yellow bell peppers, deseeded and diced 6 oz (170 g) paneer cheese, diced

        4 tablespoons chopped fresh coriander leaves (cilantro)

        4 green onions (scallions), chopped

        Freshly-ground black pepper, to taste.


Step 1:
Heat the oil in a large non-stick wok or skillet over medium-high heat, and then add the ginger and garlic and brie‑y cook, stirring, about 1 minute. Add the onions and cook, stirring until golden, 2 to 3 minutes.

Step 2:
Reduce the heat to medium and add the coriander, cumin, fennel, cardamom, red pepper ‑akes and salt, and stir for about 2 minutes. Add the tomatoes and bell peppers, cover, and continue to cook, stirring constantly until the dish is saucy, about 5 minutes.

Step 3:
Add the paneer, fresh coriander and green onions, and increase to medium-high heat. Cook uncovered for about 5 minutes. Serve hot, sprinkled with black pepper.

Food: Mixed Rainbow Vegetables With Kadhai Paneer

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