Ingredients:

  • 2 tbsp Whole Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Black Peppercorns
  • 4 Dried Kashmiri Red Chilies
  • 1/2 tsp Fennel Seeds
  • 2 Green Cardamom Pods
  • 2 tbsp Avocado Oil
  • 1 cup Finely chopped Red Onions
  • 1.5 cups Fresh Tomato Puree
  • 1 tbsp Ginger-Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)
  • 2 tbsp Cashew Paste
  • 250g Paneer (Cottage Cheese), cut into 1-inch cubes
  • 1 large Green Bell Pepper, cubed
  • 1 medium Red Onion, petals separated
  • 2 Green Chilies, slit lengthwise
  • 0.25 cup Fresh Cilantro, chopped

Instructions:

  1. In a small pan over low heat, add coriander seeds, cumin, peppercorns, dried chilies, fennel, and cardamom. Toast for 3 minutes until fragrant and slightly darkened. Cool and grind into a coarse powder to create the Kadai Masala.
  2. Heat 1 tbsp of oil in a skillet. Flash-sear the onion petals and green bell peppers on high heat for 2 minutes until edges are slightly charred but vegetables remain crisp. Remove and set aside.
  3. In a heavy-bottomed kadai, heat the remaining oil. Add the finely chopped onions and sauté for 5 minutes until they turn deep golden brown.
  4. Stir in the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma dissipates.
  5. Pour in the tomato puree, turmeric, and Kashmiri red chili powder. Cook the mixture on medium heat for 10 minutes until the oil begins to separate from the sides of the masala.
  6. Lower the heat and stir in the prepared Kadai Masala (3 tablespoons) and cashew paste. Mix well to create a thick, velvety gravy base.
  7. Add the paneer cubes and the seared onion and pepper petals. Gently toss to coat the ingredients in the sauce without breaking the paneer. Simmer for 3 minutes until the paneer feels soft and bouncy.
  8. Crush the kasuri methi between your palms and sprinkle over the dish. Garnish with fresh cilantro and serve hot.