Kadai Paneer

Ingredients

• 400g paneer, cut into cubes
• 2 bell peppers, cut into squares
• 2 onions (1 chopped, 1 cut into squares)
• 3 tomatoes, chopped
• 2 tbsp coriander seeds
• 4 dried Kashmiri red chillies
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp turmeric
• 1 tsp kasuri methi (dried fenugreek), crushed
• Salt to taste
• Fresh coriander to garnish

Before you cook

• Dry roast the coriander seeds and dried chillies in a pan over low heat for 2 minutes until fragrant.
• Cool the roasted spices, then grind them coarsely.
• Cut the paneer into 2cm cubes and the peppers into similar-sized squares.

Steps

1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and cook until golden.
3. Stir in the ginger-garlic paste and cook for 1 minute.
4. Add the chopped tomatoes and turmeric.
5. Cook, stirring occasionally, until the tomatoes break down and the oil separates at the edges.
6. Stir in the coarsely ground kadai masala.
7. Add the onion and pepper squares.
8. Cook for 4 minutes, stirring occasionally, so the peppers stay slightly crunchy.
9. Gently fold in the paneer cubes.
10. Sprinkle in the crushed kasuri methi and season with salt.
11. Simmer on low heat for 3 minutes without stirring too much.
12. Garnish with fresh coriander before serving.