Kadhai Paneer

Ingredients

• 500 gPaneer, cubed
• 2 cups totalCapsicum + tomato + onion, cubed
• 1 tbspTandoori masala (for marination)
• 1 tspTurmeric
• 1 tspRed chilli powder
• 1/2 cupYoghurt (curd)
• 2 tspKitchen-king masala
• 1 tspCoriander powder
• 1 tspCumin powder
• 1/2 tspBlack pepper
• 2 tbspCashew + melon-seed powder
• 4Tomato, chopped
• 1/2 cupTomato puree
• 2 tbspGinger-garlic paste
• 1 tbspTomato ketchup
• 1 tspSchezwan sauce
• 4 tbspFresh cream
• 2 tbspButter + oil
• 1/4 tspAjwain
• 1Bay leaf
• 1Green chilli, slit
• to tasteSalt
• 1 tspCrushed coriander seeds
• 1 tbspGinger, julienned (garnish)

Method

1. 1

   Marinate paneer, capsicum and tomato chunks in tandoori masala, half the turmeric, half the chilli powder, salt and a little curd. Rest 15 minutes, then sear in a hot pan for 90 seconds per side. Set aside.

2. 2

   Heat butter + oil. Sizzle ajwain, bay leaf and slit green chilli for 20 seconds.

3. 3

   Add chopped tomato, ginger-garlic paste and crushed coriander seeds. Cook 4 minutes until softened.

4. 4

   Add tomato puree, remaining turmeric, chilli powder, kitchen-king masala, coriander powder, cumin powder, black pepper and garam masala. Fry till oil separates.

5. 5

   Stir in the cashew-melon-seed powder. Cook 2 minutes.

6. 6

   Slip in the seared paneer and vegetables. Add ketchup, Schezwan sauce and cream. Toss 2 minutes.

7. 7

   Plate, garnish with ginger juliennes and a swirl of cream. Serve with butter naan.