Kadai Paneer

🔥 Prep

• Cut the 250 g paneer into 2‑cm cubes and set aside.
• Peel and thinly slice the 2 onions.
• Wash, deseed, and slice the 1 capsicum into strips.
• Chop the 2 tomatoes into medium pieces.
• Measure out 1 tbsp coriander seeds and 3 red chillies for grinding.
• Measure 1 tbsp ginger garlic paste, 2.5 tbsp oil, 1.25 tsp salt, and 100 ml water, keeping each ready.

🔥 Cook

• 1. Heat the 2.5 tbsp oil in a kadai over medium-high heat until it shimmers.
• 2. Add the coriander seeds and red chillies; toast for 30 seconds until fragrant.
• 3. Add the sliced onions and capsicum; sauté for 4-5 minutes until they start to soften.
• 4. Stir in the ginger garlic paste; cook for 1 minute.
• 5. Add the chopped tomatoes; cook for 3-4 minutes until they break down and oil separates.
• 6. Sprinkle the 1.25 tsp salt; mix well.
• 7. Pour in the 100 ml water; bring to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes.
• 8. Add the paneer cubes; toss to coat and simmer on low heat for 3-4 minutes until paneer is heated through.
• 9. Turn off the heat; let the dish rest for 2 minutes before serving.

🔥 Serve

• Transfer the kadai paneer to a warm serving bowl and garnish with freshly chopped coriander leaves.
• Serve hot with butter naan, tandoori roti, or steamed basmati rice.
• Accompany with lemon wedges and a side of sliced onions for extra zing.