Kadai Paneer with Toasted Coriander Seeds

Method 6 steps

1. 01

   Dry-toast the coriander seeds and red chilies in a heavy pan over medium heat for 2 minutes until fragrant, then coarsely crush them in a mortar.

2. 02

   Heat the ghee in a kadai or wide pan and cook the onion over medium heat for 8 minutes until golden. Stir in the ginger-garlic paste for 1 minute.

3. 03

   Add the tomato puree, chili powder, salt and half the crushed spice mix. Cook, stirring, for 10 minutes until the masala thickens and oil glistens at the edges.

4. 04

   Add the pepper chunks and cook for 3 minutes so they stay slightly crunchy.

5. 05

   Fold in the paneer, the remaining spice mix and the fenugreek leaves, splashing in a little water if the gravy is too tight. Simmer for 2 minutes.

6. 06

   Garnish with julienned ginger and cilantro and serve hot.

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