Serves 1
Directions
- 1Grind the whole spice blend into a powder using a grinder.
- 2Sauté cubed onions, bell peppers, and paneer in oil in a pan.
- 3Add kadai masala to the vegetables and paneer and toss to combine, then set aside.
- 4Heat oil in the pan, add finely chopped red onion, and cook until softened.
- 5Add ginger-garlic paste, red chili powder, turmeric powder, and coriander powder to the onions and stir to cook.
- 6Add tomato puree and cook until all the water evaporates.
- 7Add butter and mix into the cooked base.
- 8Add the sautéed paneer and vegetable mixture to the gravy and mix well.
- 9Garnish with dried fenugreek leaves.
Ingredients
- 1 tbsp whole spice blend (coriander seeds, black peppercorns, cumin seeds, dried red chilies, dried fenugreek leaves)
- 1 tbsp oil
- 1 whole onion, chopped into cubes
- 1 whole bell pepper, chopped into cubes
- 200 g paneer, cubed
- 1 tbsp kadai masala
- 1 whole red onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 cup tomato puree
- 1 tbsp butter
- 1 tsp dried fenugreek leaves (optional)
Equipment
grinderpanspatula
Tips
- Low and slow cooking is the key for the gravy; do not rush it.
- Turn on your favorite Netflix show while the gravy cooks.
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