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Ingredients

• 1½ tbsp Coriander seeds
• 3 dried red chillies
• 1 tsp Cumin seeds
• ½ tsp Fennel seeds
• ½ tsp black peppercorns
• 2 tbsp Vegetable oil
• 1 tbsp Butter
• 1 Onion, finely chopped
• 1 tbsp Ginger, half grated, half cut into thin matchsticks
• 3 cloves Garlic, crushed
• 1 Green chilli, sliced
• 400 g Tomato, finely chopped or puréed
• ½ tsp Kashmiri chilli powder
• ¼ tsp Ground turmeric
• 120 ml Water
• 1 large green pepper (capsicum), cut into 2–3 cm squares
• 250 g Paneer, cut into cubes
• 1 tsp Dried fenugreek leaves (kasuri methi), crushed
• ¼ tsp Garam masala
• ½ tsp Sugar
• ¾ tsp Salt
• 2 tbsp Double (heavy) cream (optional)
• 2 tbsp Coriander (cilantro), chopped

Method

1. Toast the masala spices in a dry pan over medium-low heat for 2–3 min until fragrant and the coriander turns golden. Cool briefly and grind coarsely.
2. Heat the oil and butter in a kadai or wok over medium heat. Fry the onion for 5–6 min until golden, then add the grated ginger, garlic and green chilli for 1 minute.
3. Add the tomatoes, chilli powder, turmeric and half the ground kadai masala. Cook for 6–8 min, stirring, until thick and the oil glistens on top.
4. Pour in the water, add the salt and sugar and bubble for 2 min. Toss in the pepper and cook for 2–3 min so it stays crisp.
5. Fold in the paneer, the rest of the kadai masala, the kasuri methi and garam masala and simmer for 2 min. Stir in the cream if using, top with the ginger matchsticks and coriander and serve with roti or naan.

Tips

• Grind the kadai masala fresh: it is what makes this dish taste different from other paneer curries.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali