A good Kadhai Paneer takes a spot of time and effort, but is totally worth it. The highlights of this recipe are the green pepper and onion petals, and of course that wonderful blend of spices that from the Kadhai masala.
RECIPE FOR KADHAI PANEER
- In a dry pan, roast 2 tbsp coriander seeds + 1 tbsp cumin seeds + 1 tsp fennel seeds + 1 tsp black pepper + 2 dry red chillies
- Toast till fragrant. Cool and grind to a coarse powder
- Heat 2 tbsp ghee + 1 tbsp mustard oil. Throw in 1 cup of finely chopped onion and cook till golden brown.
- While that’s happening, cut your onion, green pepper (capsicum) and tomato in large cubes. Separate the cut onion to create petals. Remove the seeds from the tomato.
- Cut a block of paneer into triangles, matching the size of the veg
- Come back to the wok and add 2 tsp Ginger Garlic paste + 2 tbsp water
- Add 1 tsp turmeric + 2 tsp Kashmiri red chilli powder and cook for 1 min
- Add 1 cup of chopped tomato and cook on high heat for 5 min. You can add all the seeds and pulp you got while carving up that tomato earlier
- Cook the onion – tomato mixture till the oil splits and rises to the top. Season with salt and add 2 tbsp of the freshly ground spice mixture. Turn off the heat
- In a separate pan, heat 2 tbsp ghee and slide in the tomato, onion and green pepper. Season with salt and 1 tsp of the freshly ground spices. Toss for 1 min on high heat and transfer to a bowl.
- Heat 2 tbsp ghee again, and add the paneer to the pan. Cook till light brown. Season with salt and 1 tsp ground spices.
- Final step – assembly! Using a gentle hand, introduce the veggies and the paneer to the onion+tomato masala.
- Mix, check seasoning and garnish with chopped coriander.
- Serve with naan, pulao or a burger.