I was very excited to be asked to prepare appetizers a couple weeks back for the NY Indian Film Festival party to celebrate the world premiere of Rituparno Ghosh’s film, Chitrangada. The event was hosted by SAY WE (South Asian Young Women Entrepreneurs).
For the event, I made a kadai paneer (recipe below). Kadai means wok in Hindi and this dish is essentially a paneer dry stir fry, curried with tomato paste, onion, ginger and garlic. You can either buy paneer at the Indian store (I like to buy it unfried if I do this and in blocks) or make it homemade like this. I like using this San Marzano tomato paste a lot in cooking because it’s delicious and great in a pinch, but it also provides the perfect consistency for this dish:
At the last minute, we decided to put the paneer into these funny cocktail cups topped with my cilantro coconut chutney, which went over really well!
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This was my first time attending the film festival. I was very impressed with the film selection, including one called Kumare by Vikram Gandhi. Kumare is kind of a documentary/farse starring the filmmaker himself as he transforms into a guru that actually attracts a following, in of all places, Arizona. But, ultimately he has to come clean with his disciples about his true identity. What transpires in the film is truly fascinating and a commentary I think on the power of belief.
At the end, the catering staff got really creative and started using my chutney as a dressing. Definitely stealing that idea:)
Ingredients
2 tablespoons ghee or vegetable oil
14 oz cubed paneer, lightly fried
3 tablespoons tomato paste
1 small red onion
2 cloves garlic, crushed
1 inch ginger piece, shredded
1 teaspoon cumin seed
pinch of asafetida (hing)
1/2 tablespoon coriander powder
1/3 teaspoon turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
salt to taste
fresh cilantro
Method
Heat ghee or vegetable oil under medium heat in a wok. Add in cumin seed and asafetida and shake up in the pan. When the cumin seed starts to brown, add in the onions. euroescortbabes.com When they are starting to get translucent, mix in the garlic and ginger and fry for 30 seconds.
Add in the tomato paste and stir well. Mix in the coriander powder, turmeric, garam masala, chili powder and salt. If the pan is starting to get dry, add a touch of water to loosen it up. You don’t want this to get saucy, more of a coating for the paneer so keep that in mind. Fry this all up until the spices get fragrant.
Mix in the paneer gently, until it is coated with the tomato mixture. Turn off heat and garnish with cilantro.
Serve with rice, roti or as an appetizer with chutney.
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