kadhai paneer

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!