15
Deep-Fry Pan (Stir-Fry Pan)
Capacity: 2 Litre
Maximum Preheating Time on medium heat: 4 minutes
Suitable for:
•
Stir-frying vegetables, rice, seafood, chicken, meat
•
Sautéing vegetables, seafood, chicken, meat
•
Deep-frying
puri
,
samosa
,
wada
, French fries,
pakora
•
Upma
,
poha
•
Halwa
Caution:
1.
Oil for deep-frying: do not exceed 2
1
⁄
2
cups/600 ml in this pan.
2.
Do not leave the ladle in the pan while deep-frying or cooking.
Kadai Paneer (Stir-Fried Cottage Cheese)
Serves 6
1 tbsp / 15 ml
coriander seeds
1 tbsp + 1 tsp / 20 ml
cumin seeds
1
1
⁄
4
tsp / 6.3 ml
peppercorns
2 tbsp / 30 ml
vegetable oil
2 medium (7 oz / 200 g)
onions
chopped
6
dry red chillies
deseeded and
torn into small pieces
2 medium (7 oz / 200 g)
tomatoes
chopped
2
green chillies
chopped
15 small cloves
garlic
finely chopped
2 tsp / 10 ml
salt
12 oz / 340 g
paneer
cut into
1
1
⁄
4
inch x
3
⁄
4
inch x
1
⁄
2
inch / 3 cm x
2 cm x 1 cm pieces (see page 19)
2 tbsp / 30 ml
coriander leaves
chopped
1.
Roast together coriander seeds, cumin seeds and peppercorns
(see
Roasting of spices
on page 19). Grind roasted spices to a coarse
mixture.
2.
Heat oil in pan on medium heat about 2 minutes. Add onions.
Stir-fry till onions are transparent. Add spice mixture and all other
ingredients except
paneer
and coriander leaves. Stir a few seconds.
Add
paneer
. Mix. Cover and cook on medium-low heat till liquid has
evaporated (about 5 minutes), stirring occasionally. Add coriander
leaves. Mix. Serve hot.
h
