Kadai Paneer, crushed not ground

What you need

• 300g paneer, in 2.5cm cubes
• 2 bell peppers, in rough chunks
• 2 onions — one chopped fine, one in petals
• 3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tbsp ghee
• 1 tsp kasuri methi, crushed
• 2 tbsp cream (optional)
• Salt to taste
• the kadai masala
• 2 tbsp coriander seeds
• 4 dried red chilies
• 1 tsp cumin seeds
• 6 black peppercorns

How it goes

1. 1

   Make the kadai masala first: dry-roast the coriander seeds, dried chilies, cumin, and peppercorns in a hot pan until fragrant, about 2 minutes. Crush coarse in a mortar — crushed, not ground. This texture is the entire personality of the dish.

2. 2

   Sear the paneer cubes in a little ghee until one face is golden. Set aside.

3. 3

   In the same pan, heat the rest of the ghee and cook the chopped onion until golden, 6–7 minutes.

4. 4

   Add ginger-garlic paste for a minute, then the tomato puree. Cook until the masala darkens and releases its fat, 8–10 minutes.

5. 5

   Stir in half the kadai masala and salt. Then add the pepper chunks and onion petals — cook only 3–4 minutes, so they keep their crunch.

6. 6

   Return the paneer with a splash of water, the rest of the kadai masala, and the kasuri methi. Toss for 2 minutes.

7. 7

   Finish with cream if you like it richer. Serve hot — this one doesn't wait.

Worth knowing

• If the masala is powdered fine, it's a different (lesser) dish. Coarse crush or nothing.
• Soft peppers are the most common failure — they go in near the end, always.