Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Course: main | Servings: 6
Difficulty level: moderate | Make ahead: Possible
Ingredients
For Kadhai masala
- 8 g Coriander seeds - whole / ground, whole seeds
- 4 g Cumin seed / jeera, whole seeds
- 2 g Dried chillies, whole dried
Paneer preparation
- 400 g Paneer, cubes, 3 cm
- 10 ml Cow Ghee, for light searing
- 1 g Salt, to season
For the gravy
- 15 ml Cow Ghee, for tempering
- 2 g Cumin seed / jeera, whole seeds
- 150 g Onion, sliced thick
- 10 g Garlic, paste
- 10 g Ginger, fresh, paste
- 250 g Tomato, hybrid, raw, chopped, deseeded
- 1 g Green chillies, sliced
- 1 g Turmeric / haldi, powder
- 3 g Salt, to taste
- 2 g Garam Masala, powder
- 1 g Kasuri methi, crushed
For serving
- 15 ml Cream, fresh, optional swirl
- 1 g Dried chillies, freshly ground
Equipment needed
Heavy kadai; small pan for roasting spices; grinder / mortar and pestle; spatula.
Advance preparation
Dry-roast and coarsely grind the kadhai masala ahead of cooking.
Instructions:
For Kadhai masala
- Dry roast coriander seeds, cumin seeds and whole dried red chillies in a heavy pan on low heat until aromatic. Cool completely.
- Coarsely grind the roasted spices. Keep texture slightly grainy, not fine powder.
Paneer preparation
- Heat ghee in a heavy kadhai. Lightly sear paneer cubes until edges are golden. Remove and reserve.
For the gravy
- In the same pan add ghee. Add cumin seeds and let them crackle.
- Add sliced onions and cook on medium heat until lightly caramelized but not dark brown.
- Add ginger paste and garlic paste. Cook until raw aroma disappears.
- Add chopped tomatoes and cook until reduced, glossy and thick.
- Add turmeric powder, salt and the freshly ground kadhai masala. Cook gently for 1 to 2 minutes on low heat.
- Add sliced green chilli if using. Stir well.
- Add paneer cubes and coat well in masala. Add 40 to 60 ml hot water only if needed for consistency. Simmer 3 to 4 minutes.
- Add garam masala and crushed dry fenugreek leaves. Stir gently.
Serving guidance
Rest briefly after cooking so the paneer absorbs the masala. Serve with naan, tandoori roti, lachcha paratha or phulka.
Nutrition (Per Serving)
Calories: 230 kcal | Protein: 11.8 g | Carbohydrates: 12.5 g | Fat: 14.7 g | Fiber: 2.7 g