Kadai Paneer

Ingredients

• 250 grams Paneer (cubed)
• 1 cup Bell peppers (capsicum), cubed
• 0.5 cup Onions, cubed and layers separated
• 2 medium Tomatoes, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2 tablespoons Coriander seeds
• 3 pieces Dried red chilies
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 3 tablespoons Cooking oil or Ghee
• 2 tablespoons Fresh coriander leaves, chopped(optional)
• 0.5 teaspoon Garam masala

Instructions

1. 1

   Dry roast the coriander seeds and dried red chilies in a pan until fragrant, then grind them into a coarse powder to make the Kadai Masala.

2. 2

   Heat one tablespoon of oil in a kadai or wok; sauté the cubed onions and bell peppers on high heat for 2-3 minutes until slightly charred but still crunchy. Remove and set aside.

3. 3

   In the same kadai, add the remaining oil and sauté the ginger-garlic paste until the raw smell disappears.

4. 4

   Add the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.

5. 5

   Stir in the freshly ground Kadai Masala, kashmiri red chili powder, and salt. Cook for a minute to blend the spices.

6. 6

   Add the sautéed onions, bell peppers, and paneer cubes to the masala. Toss gently to coat everything without breaking the paneer.

7. 7

   Add a splash of water if the mixture is too dry, cover, and simmer for 2-3 minutes.

8. 8

   Crush the kasuri methi between your palms, sprinkle it over the dish along with garam masala and fresh coriander, then serve hot.