Kadai Paneer

Method

1. 1

   Prepare kadai masala: Dry roast 2 tsp coriander seeds, 3 dried red chillies and 1 tsp peppercorns in a hot pan for 2 minutes until fragrant. Cool and coarsely grind in a blender. Set aside.

2. 2

   Prepare vegetables: Cut 400g paneer into cubes. Cut 2 capsicums (green and red) and 2 onions into 1-inch squares. Separate the onion layers. Halve 2 tomatoes and scoop out the seeds, then cube them.

3. 3

   Lightly fry paneer: Heat 1 tbsp oil in a kadai (wok). Fry paneer cubes on medium heat until light golden on two sides. Remove and soak in warm water.

4. 4

   Fry capsicum and onion: In the same pan, add 1 tbsp more oil. Fry capsicum and onion pieces on high heat for 3-4 minutes. They should be slightly charred at edges but still crisp. Remove and set aside.

5. 5

   Make tomato base: In the same pan, heat 1 tbsp oil and add 1 tbsp ginger-garlic paste. Fry for 1 minute. Add 3 finely chopped tomatoes and cook for 8 minutes until thick.

6. 6

   Add powdered spices: Add 1 tsp red chilli powder, 1 tsp coriander powder, half tsp turmeric and salt. Cook for 3 minutes.

7. 7

   Add kadai masala: Add half the ground kadai masala to the pan and stir for 2 minutes.

8. 8

   Combine everything: Add the fried capsicum, onion and drained paneer. Toss gently to combine all ingredients in the masala.

9. 9

   Finish with ginger and cream: Add 1 tbsp grated ginger, 2 tbsp cream and the remaining kadai masala. Toss and cook for 3 minutes on high heat.

10. 10

    Taste and serve: Adjust salt, add 1 tsp kasuri methi and garnish with fresh coriander and ginger julienne. Serve hot in the kadai itself with roti, naan or laccha paratha.