Best of all, the recipe works equally well for both! 🙂
Method:
The eggs/paneer….
Take a pan, immerse eggs in room temperature water. Bring to boil and cook for exactly 5 minutes. Drain water and immerse in cold water. Peel, slice into half, sprinkle lightly with salt , pepper and red chilli pwdr. Heat a tsp of oil in a pan, place eggs, cut side facing down and give them quick sear. Keep aside.
PS: Incase of paneer cut paneer into long strips. Sprinkle with salt, pepper, red chilli pwdr and pan sear.
The potatoes….optional, I add them with the egg, not with the paneer.
Cut potatoes into long strips and fry them French fry style. Sprinkle with salt , pepper and red chilli pwdr.
The tomato masala…
Heat oil in a pan, add minced garlic, thinly sliced ginger, slit green chillies and roughly chopped tomatoes. Add salt, red chilli pwdr, dhania pwdr and cook till tomatoes melt. Take off heat.
Onions n peppers…
Next in a different pan, stir fry some diced onions and diced/sliced capsicum along with some salt on high heat for a couple of minutes. Keep aside.
Bringing the dish together…..
Add the onion, capsicum, potatoes (if using) and seared Eggs / Paneer to the tomato masala. Gently mix and cook for a couple of minutes till flavors meld. Garnish with fresh dhania and a final sprinkle of garam masala…serve with choice of Roti/Parantha/Pau
A close-up pic of Kadhai egg…
And a close-up pic of Kadhai paneer…
