Punjabi Kadhai Paneer

Method

1. 1

   In a dry frying pan add the kadhai masala spices and dry roast over a low heat for 3-4 minutes. Stir well making sure they are evenly toasted. Cool and grind in a spice grinder to a roughly coarse mix. Set aside.

2. 2

   In a blender add the tomato along with the tomato puree and blend to a smooth fine paste. Set aside.

3. 3

   In a large frying pan heat 2 tbsp of oil over a medium heat, add the red onions and peppers and fry for 5 minutes, stirring well as they begin to soften. Add the diced paneer along with 3 tsp of the kadhai masala (add a touch more if you prefer it spicy). Stir well making sure not to break the paneer and soften for 2 minutes. Turn the heat off and set aside.

4. 4

   In a wok or kadhai heat 3 tbsp of oil over a medium heat. Add the cumin seeds and ginger, fry for a few seconds and add the onions. Fry for 12-14 minutes as they soften and change colour. Stir well making sure it doesn’t stick to the bottom of the pan.

5. 5

   Add the tomato paste and cook for 12 minutes as it thickens and reduces slightly. Add the chilli, turmeric and coriander powder. Season to taste and stir, mixing well, cooking it for a couple of minutes.

6. 6

   Now add the paneer and peppers mix to this tomato base. Stir over a low heat for 2-3 minutes. Turn the heat off, add the kasoori methi and ginger slivers. Stir well and garnish with coriander. Serve in the thali with tadka dal, phulkas and raita.