Kadai Paneer

 

Ingredients

• For the Kadai Masala:
• 2 tbsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds (saunf)
• 3-5 dried red chilies (adjust to your spice preference), preferably Kashmiri for color and mild heat
• 1 green cardamom
• 2 tsp peppercorns (optional)
• For the Gravy:
• 2 tbsp oil or 1 tbsp oil + 1 tbsp ghee
• 1 tsp cumin seeds
• 1 inch ginger, finely chopped or grated
• 5 cloves garlic, finely chopped (optional)
• 2 large onions, finely chopped or grated
• 3-4 tomatoes, finely chopped or pureed
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp Kadai masala (prepared above)
• ¾ tsp salt (adjust to taste)
• ¼ cup heavy cream or whipping cream (optional)
• 1 tsp Kasuri methi (dried fenugreek leaves), crushed
• 2 tbsp coriander leaves, chopped (for garnish)
• 1 inch ginger juliennes (for garnish)
• For the Paneer and Veggie Stir-fry:
• 2 tsp oil
• 200 grams paneer, cubed
• 1 large capsicum (green or red, or a mix), cubed
• 1 onion, cubed
• 1 tomato, cubed 
• 1 tsp garam masala 

Method 

1. Dry roast the coriander seeds, cumin seeds, fennel seeds, dried red chilies, green cardamom, and peppercorns (if using) in a pan on low heat until aromatic. Cool the roasted spices completely and grind them to a coarse powder.
2. Heat oil/ghee in a kadai (wok) and add cumin seeds.
3. Once the cumin seeds splutter, add ginger and garlic and saute until fragrant.
4. Add the chopped onions and cook until golden brown.
5. Add chopped tomatoes and saute until soft and oil separates from the mixture.
6. Reduce the heat and add turmeric powder, red chili powder, Kadai masala, and salt.
7. In a separate pan, heat oil and add cubed onions and capsicum. Stir-fry on high heat for 1-2 minutes until they are slightly tender but retain their crunch.
8. Add cubed tomatoes (if using) and stir-fry for another minute.
9. Add paneer cubes and garam masala (if using). Stir-fry gently to coat the paneer with the spices.
10. Add the stir-fried paneer and veggies to the gravy base.
11. Add a splash of water (about ½ cup) and mix well.
12. Cook for a few minutes until the gravy thickens and coats the paneer and vegetables.
13. Add cream (if using), crushed Kasuri methi, chopped coriander leaves, and ginger juliennes.
14. Mix gently and serve hot.