Kadai Paneer

Ingredients (25)

• ·tbsp coriander seeds
• ·tsp fennel seeds
• ·tsp cumin seeds
• ·tsp black peppercorns
• ·dry red chilies
• ·g paneer
• ·large capsicum
• ·large onion
• ·large tomatoes
• ·salt
• ·tbsp kadai masala
• ·tbsp oil
• ·tomatoes
• ·tbsp cashews
• ·large onion
• ·tbsp ginger-garlic paste
• ·tsp red chili powder
• ·tsp turmeric powder
• ·tsp garam masala
• ·tsp kasuri methi
• ·tbsp oil/ghee
• ·tbsp fresh cream
• ·inch ginger
• ·green chilies
• ·fresh coriander leaves

1. 1

   Dry roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, and dry red chilies in a pan for 2-3 minutes until fragrant.

2. 2

   Let it cool and grind coarsely. Set aside.

3. 3

   Blend 3 tomatoes and 2 tbsp cashews into a smooth puree. Set aside.

4. 4

   Heat 2 tbsp oil in a pan.

5. 5

   Add diced onion, capsicum, paneer and tomato, toss for 2-3 minutes.

6. 6

   Sprinkle 1 tbsp kadai masala and salt. Mix well. Remove from the pan and set aside.

7. 7

   In the same pan, add 2 tbsp oil/ghee and 1 tsp cumin seeds. Let them splutter.

8. 8

   Add finely chopped onion and cook until golden brown.

9. 9

   Add ginger-garlic paste and cook for another minute.

10. 10

    Add the tomato-cashew puree, red chili powder, turmeric powder, and salt. Cook until the oil separates from the gravy.

11. 11

    Add the tossed veggies and paneer to the gravy. Mix well.

12. 12

    Add fresh cream and slit green chilies and ginger juliennes and kasuri methi (if using). Cook for 2 minutes.

13. 13

    Garnish with fresh coriander leaves and extra ginger juliennes.