Kadai Paneer.

~40 minutes estimated. Coarse coriander adds texture; do not replace it with the same quantity of fine powder.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 12.35 oz by weight paneer, cubed
• 7.05 oz by weight bell peppers, cut into squares
• 2 tsp coriander seeds, coarsely crushed
• 3.38 fl oz water

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add peppers and crushed coriander. Stir over medium-high heat until the peppers begin to soften but still hold their shape.

4. 04

   Add paneer and a little water. Fold gently, simmer briefly, and serve while the peppers retain some bite.

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