Kadai Paneer

Serves 2
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Directions

  1. 1Dry roast coriander seeds, cumin, dried red chillies, black peppercorns, and fennel for 30 seconds.
  2. 2Grind into a coarse powder (kadai masala).
  3. 3In 1 tsp oil, sauté cumin seeds and 2 finely chopped onions.
  4. 4Add 1 tsp ginger garlic paste—add a splash of water if it sticks.
  5. 5Add purée of 4–5 tomatoes, salt, 2 tsp red chilli powder, 1 tsp coriander powder, and 2 tsp of homemade masala.
  6. 6Cook for 10 minutes, adding warm water as needed.
  7. 7Roughly chop 2 capsicums, 2 onions, and 1 tomato.
  8. 8In 1 tsp oil, sauté them on high flame for 2 minutes.
  9. 9Add 200g paneer cubes, a pinch of salt, and 1 tsp kadai masala.
  10. 10Toss for 1 more minute.
  11. 11Mix the gravy and paneer together.
  12. 12Add a little water and let them simmer for a few minutes.
  13. 13Stir in 1 tbsp Greek yogurt for a creamy touch.
  14. 14Garnish with chopped coriander and crushed kasuri methi.

Ingredients

  • 1 tbsp coriander seeds
  • 1 tsp cumin
  • 2 dried red chillies
  • 8 10 black peppercorns
  • 1 tsp fennel
  • 1 tsp oil
  • a little cumin seeds
  • 2 onions
  • 1 tsp ginger garlic paste
  • 4 5 tomato
  • salt
  • 2 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 tsp homemade masala
  • 2 capsicums
  • 2 onions
  • 1 tomato
  • 1 tsp oil
  • 200 g paneer cubes
  • a pinch salt
  • 1 tsp kadai masala
  • 1 tbsp Greek yogurt
  • chopped coriander
  • crushed kasuri methi

Equipment

pan

Tips

  • Garnish with chopped coriander and crushed kasuri methi.
  • Cook for 10 minutes, adding warm water as needed.