Ingredients:
For the Paneer Marinade:

200-250 grams paneer, cut into cubes
1 tablespoon yogurt
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala (optional)
Salt to taste
For the Curry:

2 tablespoons oil (vegetable or ghee)
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2-3 green chilies, finely chopped (adjust to taste)
1 large tomato, finely chopped
1/2 cup bell peppers (capsicum), chopped (red, green, or yellow, or a mix)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 cup tomato puree (or 1 cup canned tomato sauce)
1/2 cup water (adjust as needed for desired consistency)
Salt to taste
Fresh cilantro leaves, chopped (for garnish)
1 tablespoon kasuri methi (dried fenugreek leaves) (optional)
Instructions:
Marinate the Paneer:

In a bowl, mix the paneer cubes with yogurt, turmeric powder, red chili powder, garam masala (if using), and salt. Let it marinate for at least 15-30 minutes.
Prepare the Base:

Heat oil in a kadhai or a large pan over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies, and cook for a couple of minutes until the raw smell disappears.
Cook the Tomatoes:

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Stir in the tomato puree and cook for a few more minutes.
Add Spices and Vegetables:

Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
Add the chopped bell peppers and cook for about 2-3 minutes, until they start to soften.
Combine Paneer and Cook:

Add the marinated paneer cubes to the pan and gently stir to coat them with the masala.
Pour in water to achieve the desired consistency. Bring the curry to a simmer and let it cook for about 5-7 minutes, allowing the flavors to blend and the paneer to absorb the spices.
Finish and Serve:

Stir in garam masala and kasuri methi (if using).
Garnish with fresh cilantro leaves.
Serve hot with naan, roti, or rice.
Enjoy your homemade Kadhai Paneer!

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kadhai paneer

Author: duabaaforfoods Cuisine: test cuisine Courses: test