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the appetizer:

Hari Nayak and Vikas Khanna introduce Modern Indian Cooking with tempting recipes like Masala Scrambled Eggs with Crumbled Paneer, Goan Crab Cakes, and Kadhai Fried Paneer with Rainbow Vegetables.

Cookbook

 

Kadhai Fried Paneer
with Rainbow Vegetables

Kadhai Fried Paneer with Rainbow Vegetables

 

Serves 6

  • 3 tablespoons vegetable oil
  • 1 tablespoon ginger, minced
  • 2 large cloves garlic, minced
  • 2 small onions, diced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon ground cardamom seeds
  • 1/2 teaspoon red pepper flakes
  • Salt to taste
  • 4 small tomatoes, diced
  • 2 small green bell peppers, diced
  • 2 small red bell peppers, diced
  • 2 small yellow bell peppers, diced
  • 6 ounces paneer cheese, diced
  • 1/2 cup fresh cilantro, chopped
  • 4 scallions, chopped
  • Freshly ground black pepper

Heat the oil in a large nonstick wok or skillet over medium-high heat; add the ginger and garlic, stirring about 1 minute. Add the onions and cook, stirring until golden, 2 to 3 minutes.

Add the coriander, cumin, fennel, cardamom and red pepper flakes and stir over medium heat, about 2 minutes. Add the tomatoes and bell peppers, cover the wok and continue to cook, stirring constantly until the dish is saucy, about 5 minutes.

Add the paneer, cilantro and scallions and cook over medium-high heat, uncovered, about 5 minutes.

Serve hot, sprinkled with black pepper.

 
  • from:
  • Modern Indian Cooking
  • by Hari Nayak and Vikas Khanna
  • Silverback Books 2007
  • Hardcover, $29.95
  • 192 pages/Color photos throughout
  • ISBN-10: 1-596372-33-8
  • ISBN-13: 978-1-596372-33-7
  • Recipe reprinted by permission.

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This page created September 2007

 
 
 
 

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