Kadai Paneer

Instructions

1. Prepare the paneer
   Cut the paneer into 1-inch cubes. Optionally, you can shallow fry the paneer pieces in a teaspoon of oil until golden brown and then soak them in warm water to keep them soft. Drain and set aside.
2. Make the kadai masala
   If not using pre-made kadai masala, dry roast coriander seeds, cumin seeds, and dried red chilies in a pan for 2-3 minutes until fragrant. Let them cool and grind to a coarse powder.
3. Prepare the base
   Heat oil or ghee in a kadai (wok) over medium heat. Add chopped onions and sauté until golden brown, about 5-6 minutes. Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Cook the spices
   Add the kadai masala, red chili powder, turmeric powder, and salt. Sauté for 1-2 minutes until the spices release their aroma. Pour in the tomato puree and cook until the oil separates, about 5-7 minutes.
5. Add vegetables
   Add the diced bell peppers and cook for 5 minutes until they are slightly softened but still have some crunch. You want them to maintain their shape and texture.
6. Incorporate paneer
   Gently fold in the paneer cubes and simmer for 3-4 minutes, allowing the paneer to absorb the flavors of the gravy. Be careful not to overcook as paneer can become rubbery.
7. Finish the dish
   Sprinkle garam masala, add fresh cream, and mix gently. Cook for another minute. Adjust salt and spice levels according to taste.
8. Garnish and serve
   Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed rice. For an extra touch, drizzle a little cream on top before serving.