Don't touch your eyes: Spicy Karahi Paneer or Chicken

It's Makar Sankranti and we're making spicy karahi paneer to celebrate.

This is my favorite Indian dish though I'm told by friends it may not be strictly Indian (though I did find it referenced as Punjabi online). Furthermore, there's tons of recipes on the web, and I'm told everyone has their own take on it. I first had this dish in Cardiff and it was simply called Chili Paneer (apparently though, that's a whole other dish). Paneer is sort of like a less sweet mozzarella cheese that is typically fried in cubes. Here in the U.S., I've found this dish called Karahi Paneer or Kadai Paneer. I'll admit, I pretty much nailed this recipe from what I remember of it in Cardiff. I've learned to order my dishes "Indian hot" with a "yes I'm certain" when ordering it because, if not, you're likely to get the white girl version of the dish, without the kick. That said, adjust your peppers here if you're not a capsicum fan.

I just can't decide if I prefer the paneer version or the chicken better. Authenticity wise, I let you decide... but this works for me.

One piece of advice I learned tonight, don't scratch your eyes when playing with jalapeno peppers.

Ingredients (gravy):
  • 1 29oz  can of tomato Puree
  • 1 large onion chopped
  • 2-3 fresh jalapenos chopped (with seeds)
  • 2-3 Arbol (Dried red chili) peppers
  • 1 Tablespoon Vinegar
  • 2 teaspoons of chili powder
  • 2 teaspoons of garlic powder
  • 1 teaspoon of onion powder
  • 2 teaspoons of salt
  • Pinch of black pepper
  • Pinch of Cayenne
  • Tons of cilantro

Also, to fry your veg...
  • A bit of butter
...and of course:
  • Cubes of Paneer (cheese) or Chicken .
  1. Chop up some onions, Arbol peppers and fresh jalapenos. Pop it in a pot over medium high heat with some butter. Sauté for a few minutes.
  2. Pour in puree and the rest of the spices.
  3. Simmer on low to medium heat for 15+ minutes.
  4. Fry up some paneer (cheese) or chicken (or both), and serve in a bowl, mixing the sauce and the paneer.

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