Easy Kadai Paneer

Steps

1. 1.

   Roast The Kadai Masala

   Put the coriander seeds, broken red chilies, cumin and peppercorns in a dry pan on low heat. Roast 2 to 3 minutes, stirring, until they smell toasty and the coriander turns a shade darker. Tip onto a plate to cool, then crush coarsely in a mortar and pestle or with two or three quick pulses in a spice grinder. Coarse, not powder.

2. 2.

   Soften The Paneer

   If your paneer is store bought and firm, drop the cubes into a bowl of hot salted water for 10 minutes while you cook. It goes noticeably softer. Drain before using. Fresh homemade paneer can skip this.

3. 3.

   Toss The Peppers And Onion

   Heat 1 tbsp oil in a kadai on high. Add the capsicum and onion petals and toss for 2 minutes, just until they blister at the edges. They should still be crunchy. Lift them out onto a plate.

4. 4.

   Cook The Onion Masala

   Add the remaining 2 tbsp oil to the kadai and lower the heat to medium. Add the chopped onion and cook 6 to 7 minutes until golden. Stir in the ginger garlic paste and green chili and cook a minute until the raw smell goes. Add the turmeric, chili powder and about two thirds of the kadai masala and stir for 20 seconds.

5. 5.

   Add The Tomatoes

   Pour in the tomato puree and salt. Cook 7 to 8 minutes, stirring now and then, until the masala thickens, darkens and you see oil separating at the edges.

6. 6.

   Bring Together The Easy Kadai Paneer

   Add the water and simmer 2 minutes so you have a thick gravy that coats a spoon. Add the paneer, the tossed capsicum and onion, and most of the remaining kadai masala. Fold gently for 2 minutes so the paneer heats through. Gently. Paneer breaks if you stir it like a dal.

7. 7.

   Finish And Serve

   Sprinkle over the kasuri methi and garam masala and stir in the cream if using. Taste for salt. Top with the ginger julienne, coriander and the last pinch of kadai masala. Serve hot with roti, paratha or naan.