Kadai Paneer

1. 1

   Roast and grind the kadai masala.

   • Dry-roast coriander seeds, cumin, and dried red chili for 1 minute.
   • Allow the spices to cool slightly to preserve their volatile oils.
   • Coarsely grind the mixture into a fragrant kadai masala powder.

   TIPGrind the spices while still slightly warm to release a more pungent aroma.
2. 2

   Prepare the onion-tomato base.

   • Heat oil in a pan and sauté onions for 4 minutes until translucent.
   • Add ginger and garlic, stirring for 30 seconds until fragrant.
   • Mix in tomatoes and cook for 5 minutes until the oil begins to separate.
3. 3

   Stir-fry the bell peppers and spices.

   • Add red and green bell peppers to the onion-tomato base.
   • Stir-fry on high heat for 3 minutes to ensure they remain crisp.
   • Add the ground masala, turmeric, and salt, tossing for 1 minute.

   TIPMaintain high heat during this step to prevent the peppers from becoming soggy.
4. 4

   Add paneer and garnish.

   • Gently toss the paneer cubes into the masala for 2 minutes.
   • Sprinkle crushed kasuri methi over the dish for an earthy aroma.
   • Garnish with fresh cilantro before serving hot.

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