Kadai Paneer
- Vegetarian
- Indian
- 30 min
- Serves 4
Paneer and bell peppers in a thick tomato masala with freshly crushed coriander seeds. Deggi mirch gives the gravy its deep red colour and a warm, mild heat.
Method
- 1
Toast the coriander
Dry roast the crushed coriander seeds in a pan for 30 seconds until fragrant. Set aside.
- 2
Sear the peppers
Heat 1 tablespoon of oil in the pan and saute the pepper chunks for 2 minutes so they stay crunchy. Remove and set aside.
- 3
Cook the onion
Add the remaining oil and cook the onion for 6 to 7 minutes until golden. Stir in the ginger garlic paste for 1 minute.
- 4
Build the masala
Add the tomato puree, deggi mirch, turmeric and salt. Cook for 8 to 10 minutes until thick and the oil rises to the edges.
- 5
Add paneer and peppers
Stir in the crushed coriander, paneer and peppers with 1/4 cup of water. Simmer gently for 4 to 5 minutes.
- 6
Finish
Add the garam masala and kasuri methi, then finish with coriander and a swirl of cream. Serve hot with naan or roti.
Do not simmer the paneer for long. A few minutes in the gravy is enough, and longer cooking makes it firm and rubbery.