Kadhai Paneer with Butter Roti

Instructions

1. 1

   Make the Kadhai Masala: In a small pan, dry roast the coriander seeds, cumin seeds, dried red chillies, and black peppercorns on low heat for 2-3 minutes until they become aromatic. Remove from heat and let the spices cool down completely. Grind them into a coarse powder using a spice grinder or mortar and pestle. Set aside.

2. 2

   Sauté the vegetables and paneer: Heat 1 tablespoon of oil in a kadhai or deep pan over medium-high heat. Add the cubed onions and capsicum. Sauté for 2-3 minutes until they are slightly tender but still have a crunch. Remove from the pan and set aside. In the same pan, add the paneer cubes and sauté for 1-2 minutes until they turn a light golden brown. Remove and set aside.

3. 3

   Prepare the gravy base: In the same kadhai, add the remaining 1 tablespoon of oil and 1 tablespoon of ghee. Once hot, add the finely chopped onions and sauté for 5-7 minutes until they turn golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears. Pour in the tomato puree, mix well, and cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil starts to separate from the sides.

4. 4

   Combine and simmer the curry: Add the turmeric powder, Kashmiri red chilli powder, and salt. Mix well and cook for 30 seconds. Add 2 tablespoons of the freshly prepared Kadhai Masala and stir for another minute until fragrant. Pour in 1/2 cup of water and bring the gravy to a simmer. Add the sautéed paneer, capsicum, and onion cubes to the gravy. Mix gently to coat everything. Cover and simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors.

5. 5

   Finish and garnish: Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala. If using, stir in the fresh cream for a richer texture. Mix everything gently and cook for one more minute. Garnish with ginger juliennes and chopped coriander leaves. Serve hot.