Kadhai Paneer

Ingredients

• Salt - To taste
• Oil - 2 tablespoons
• Fresh coriander leaves - 2 tablespoons, chopped
• Kasuri methi (dried fenugreek leaves) - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander seeds - 1 teaspoon, crushed
• Cumin seeds - 1 teaspoon
• Green chili - 1, slit
• Garlic - 4 cloves, minced
• Ginger - 1-inch piece, grated
• Tomato - 2 medium, finely chopped
• Onion - 1 large, thinly sliced
• Capsicum (bell pepper) - 1 large, thinly sliced
• Paneer - 250 grams, cubed

Instructions

1. Heat oil in a kadhai (wok) or a deep pan over medium heat.
2. Add cumin seeds and crushed coriander seeds. Sauté for a minute until fragrant.
3. Add grated ginger, minced garlic, and slit green chili. Sauté for another minute.
4. Add sliced onions and cook until they turn translucent.
5. Add chopped tomatoes and cook until they become soft and mushy.
6. Add turmeric powder, red chili powder, and garam masala. Mix well.
7. Add sliced bell peppers (capsicum) and cook for 2-3 minutes until slightly tender.
8. Add cubed paneer and gently mix to coat it with the spices.
9. Cover the kadhai and cook for 5-7 minutes on low heat, allowing the flavors to blend together.
10. Crush kasuri methi between your palms and sprinkle it over the kadhai paneer.
11. Garnish with freshly chopped coriander leaves.
12. Serve hot with naan or roti.