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