Kadai Paneer
Paneer and bell peppers tossed in a spicy, freshly ground kadai masala.
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Ingredients
- 250 grams Paneer (cubed)
- 1 cup Bell peppers (capsicum), cubed
- 1/2 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)
- 1/2 teaspoon Garam masala
Instructions
- 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
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
In the same kadai, add the remaining oil and sauté the ginger-garlic paste until the raw smell disappears.
- 4
Add the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.
- 5
Stir in the freshly ground Kadai Masala, kashmiri red chili powder, and salt. Cook for a minute to blend the spices.
- 6
Add the sautéed onions, bell peppers, and paneer cubes to the masala. Toss gently to coat everything without breaking the paneer.
- 7
Add a splash of water if the mixture is too dry, cover, and simmer for 2-3 minutes.
- 8
Crush the kasuri methi between your palms, sprinkle it over the dish along with garam masala and fresh coriander, then serve hot.
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