Kadai Paneer

Ingredients

• 400g paneer, cubed
• 2 bell peppers, cubed
• 2 onions, diced
• 3 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 tsp kadai masala or whole spices ground
• 1 tsp red chilli powder
• 2 tbsp oil
• Fresh coriander and ginger julienne

Method

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. 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. 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. 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. 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. Add powdered spices: Add 1 tsp red chilli powder, 1 tsp coriander powder, half tsp turmeric and salt. Cook for 3 minutes.
7. Add kadai masala: Add half the ground kadai masala to the pan and stir for 2 minutes.
8. Combine everything: Add the fried capsicum, onion and drained paneer. Toss gently to combine all ingredients in the masala.
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. 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.