Kadai Paneer

Method

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1. Toast the coriander seeds and dried chillies in a dry pan for 90 seconds, until they smell nutty.

   Mark done Start 90 sec timer

2. Pound them in a mortar to a coarse powder with visible pieces. Set aside.

   Mark done

3. Heat 2 tbsp of the oil in a wide pan over a high heat and fry the peppers and onion for 4 minutes, until blistered but still firm. Lift out.

   Mark done Start 4 min timer

4. Add the remaining oil, the garlic and the grated ginger, and cook 1 minute.

   Mark done

5. Stir in two thirds of the pounded masala and cook 30 seconds.

   Mark done

6. Add the tomatoes and salt and cook 8 minutes, until thick and the oil shows at the edge.

   Mark done

7. Pour in the water and simmer 2 minutes.

   Mark done

8. Return the peppers and onion, add the paneer, and toss for 3 minutes over a high heat.

   Mark done Start 3 min timer

9. Stir in the garam masala, the remaining pounded masala and the crushed fenugreek leaves.

   Mark done

10. Scatter the ginger julienne and coriander over and serve straight from the pan.

    Mark done

Chef’s Tips

• Pound the masala coarse. Powder tastes like a different dish.
• Blister the peppers separately and add them back at the end.
• Keep a third of the masala for the finish so it stays fragrant.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tandoori roti
• Onion salad with lemon
• Cucumber raita

Storage & Reheating

Best the day it is made. Keeps 2 days refrigerated; the peppers soften.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.