Recipe

Instructions In a small pan, dry roast spices mentioned under "Kadai Masala" over low heat for 2 minutes or until aromatic, stirring constantly. Switch the flame off and let spices cool down and then grind it to a coarse powder. 1 Tablespoon Coriander Seeds, ¼ Tablespoon Cumin, ½ Teaspoon Black Peppercorn, 2 Red Chillies, 1 Teaspoon Fennel Seeds In a kadai or pot, heat oil over medium-low heat. 3 Tablespoons Oil Once the oil is hot, put cumin and let it sizzle for a few seconds. 1 Teaspoon Cumin Now add onion, ginger garlic paste, slightly increase the flame and and cook for around 5-7 minutes until the onion starts browning. 1.5 cups (or) 193 gms (or) 2 medium size Onion, 1 Teaspoon Ginger garlic paste Add tomato, turmeric, chilli powder, garam masala, coriander powder, cumin powder, salt and mix well. Cook for another 6-8 minutes until raw aroma vanishes and tomatoes turn mushy. ¼ Teaspoon Turmeric, 1 Teaspoon + ¼ Teaspoon Chilli Powder, ½ Teaspoon Garam Masala, ½ Teaspoon Coriander Powder, ½ Teaspoon Cumin Powder, Salt, 1.5 cups (or) 317 gms (or) 3 medium size Tomatoes Meanwhile, in a separate pan, heat 1 tablespoon oil and stir fry mixed peppers and onion for a minute just until mixed peppers are half cooked. 1 cup (or) 164 gms Mixed Peppers/Capsicum (green, yellow and red), 1.5 Tablespoons Oil, ½ cup (or) 48 gms (or) ½ medium size Onion Then add paneer cubes and saute for a minute. 1 cup (or) 200 gms Paneer Now add ¼ teaspoon chilli powder, freshly ground kadai masala and mix well until vegetables and paneer are well coated with spices. 1 Teaspoon + ¼ Teaspoon Chilli Powder Transfer stir-fried vegetables to the onion-tomato masala and carefully mix until well combined. Ensure not to break paneer cubes. Switch off the heat and add coriander. Handful Coriander Serve piping hot kadai paneer with any flatbread of your choice.