Kadhai Paneer

Ingredients

Oil

2 tablespoons

Cumin seeds

1 teaspoon

Coriander seeds

1 teaspoon, crushed

Fresh ginger

1-inch piece, grated

Garlic

3 cloves, minced

Green chili

1, slit lengthwise

Onion

1 large, sliced

Tomato

2 medium, chopped

Capsicum (bell pepper)

1 large, sliced (any color)

Paneer

250 grams, cubed

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Garam masala

1 teaspoon

Kasuri methi (dried fenugreek leaves)

1 tablespoon

Fresh coriander leaves

for garnish

Salt

to taste

Instructions

1. Heat the oil in a kadhai (or deep pan) over medium heat.
2. Add the cumin seeds and crushed coriander seeds. Sauté for about a minute until they become fragrant.
3. Stir in the grated ginger, minced garlic, and slit green chili. Sauté for another minute to allow the flavors to meld.
4. Add the sliced onion and cook until they turn translucent, stirring occasionally.
5. Introduce the chopped tomatoes and cook until they soften and turn mushy, about 3-5 minutes.
6. Sprinkle in the turmeric powder, red chili powder, and garam masala. Mix well, ensuring the spices coat the onion and tomato mixture evenly.
7. Add the sliced bell peppers and cook for 2-3 minutes until they are slightly tender but still crisp.
8. Gently fold in the cubed paneer, ensuring it gets well-coated with the spice mixture.
9. Cover the kadhai and reduce the heat to low, cooking for an additional 5-7 minutes to allow the flavors to blend.
10. Crush the kasuri methi between your palms and sprinkle it over the dish, stirring gently.
11. Garnish with freshly chopped coriander leaves before serving.
12. Serve hot with naan, roti, or steamed rice for a complete meal.