Kadai Paneer with Green Pepper and Freshly Ground Masala

What you need

• 5 dried red chilies, preferably Kashmiri, stems and seeds removed
• 1 1/2 tbsp coriander seeds
• 3 tbsp vegetable oil
• 1 onion, medium, finely chopped
• 2 tsp ginger-garlic paste
• 400 g (14 oz) ripe tomatoes, finely chopped
• 1 green bell pepper, large, thinly sliced
• 2 green chilies, slit lengthwise
• 120 ml (1/2 cup) water
• 1/2 tsp garam masala
• 250 g (9 oz) paneer, cut into cubes
• 1 tsp dried fenugreek leaves, kasuri methi
• 2 tbsp fresh coriander leaves, chopped
• 2.5 cm (1 in) fresh ginger, cut into thin matchsticks
• salt, to taste

Method

Restated from the original video

1. 1

   Toast the coriander seeds and dried red chilies in a dry pan over medium heat until fragrant, about 1 min. Cool, then grind to a coarse powder.

2. 2

   Heat the oil in a kadai or wide heavy pan over medium heat. Add the onion and cook until translucent, 4-5 min.

3. 3

   Add the ginger-garlic paste and cook until the raw smell is gone, about 1 min.

4. 4

   Add the tomatoes and cook, stirring, for 3-4 min.

5. 5

   Stir in the ground masala. Cook until the mixture turns into a thick paste and the oil separates at the edges, 6-8 min.

6. 6

   Add the bell pepper and cook for 3-4 min.

7. 7

   Add the green chilies, water, 1/2 tsp salt and the garam masala. Cook until the pepper is half-cooked and the gravy is thick, 3-4 min.

8. 8

   Add the paneer and stir gently to coat. Cook for 2 min.

9. 9

   Crush the fenugreek leaves between your palms over the pan. Add the ginger and coriander leaves and stir once.

10. 10

    Serve hot, straight from the pan.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.