Masala Kadai Paneer

While on most days I use the general ground spices from the store, on days that I feel a little extra I like to freshly toast and grind them just before cooking. This definitely adds a little more oomph, and once you’ve tried it you’ll realise it’s a world of difference. The aromatics are gently released as you toast them and your kitchen is going to be scented like a spice dream. So essentially the big secret to this delectable kadai paneer is the freshly ground spice mix that is mellowed with a little double cream in the end. This semi-dry gravy uses a simple tomato base with ginger, garlic and fresh chillies for heat. The sidekicks to the paneer are crisp bell peppers and onions. Cashews offer a welcome crunch every other bite, and as always there’s a generous helping of spinach to round it all up nicely.

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Ingredients

For the masala mix

  • 2 tsp coriander seeds

  • 1/2 tsp cumin seeds

  • 1/2 tsp black peppercorns

  • 1/2 tsp fennel seeds

  • 2 inch stick cinnamon

  • 2 dried red chillies

  • 3 cardamom pods

  • 2 cloves

For the paneer

  • 1 tbsp olive oil

  • 2 large cloves of garlic, grated

  • 1 inch knob of ginger, grated

  • 2 bird’s eye chillies, chopped finely

  • 3 tomatoes, quartered

  • Salt to taste

  • 1/2 tsp turmeric powder

  • 1/2 tbsp soft light brown sugar

  • 2 medium onions, diced

  • 2 bell peppers, diced

  • 225g paneer

  • 20 cashews

  • 2 tbsp double cream

  • 100g fresh baby spinach

Method of Preparation

  1. Cut the paneer into cubes. Place in a bowl, and pour over with hot water till submerged. Set aside for 30 minutes, then drain the water.

  2. Place all the ingredients for the masala mix in a non-stick pan on low heat. Toast stirring constantly for 2-3 minutes, till they become fragrant. Turn off the heat, transfer to a plate and allow to cool. Remove the shell of the cardamom, then transfer everything to a spice blender, blend to form a powder, and set aside.

  3. To a non-stick pan on medium heat, add the oil. As it warms add the garlic + ginger + chillies. Sauté for ~2 minutes, till the garlic and ginger turn a mild golden. Then reduce the heat a little and add the tomatoes, being careful as they might splutter. Slowly bring the heat back to medium, and add the salt + turmeric powder. Cook till the tomatoes become saucy and the oil begins to separate, ~5 minutes. Add the masala mix + soft light brown sugar, and give it a good stir to incorporate. Then add the onions + bell peppers. Stir to mix well, reduce the heat + cover and cook for 5 minutes. Remove the lid, increase the heat back to medium and add the paneer + cashews. Spoon from around the edges to mix, and to avoid breaking the paneer. Check for salt, and add more as needed. Add the double cream and allow to cook for another couple of minutes. Then add the spinach, cover with the lid for a minute till it wilts a little. Remove the lid, gently mix, and turn off the heat.

  4. Serve hot on the side of warm buttery rotis or naans.