Paneer Kadai

How to Prepare

1. Heat 4 tablespoons of oil in a kadai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown (about 8-10 minutes).
4. Add 2 tablespoons of ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
5. Add 8 pureed tomatoes and cook for 10 minutes until the mixture thickens and oil starts to separate.
6. Add 4 tablespoons of kadai masala
7. 2 teaspoons of red chili powder
8. 1 teaspoon of turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes.
9. Add 2 kg of paneer cubes
10. 10 diced bell peppers, and 4 sliced onions (petals). Mix gently to coat with the masala.
11. Add 2 cups of water to adjust the gravy consistency and simmer for 10 minutes.
12. Add 4 teaspoons of kasuri methi (crushed) and 1 cup of fresh cream. Mix well and cook for another 2 minutes.
13. Garnish with 1/2 cup of chopped coriander leaves and serve hot with naan or rice.