Kadai Paneer

Ingredients

• 300g Paneer
• 2 red bell peppers
• 3 tomatoes
• 2 EL Kadai Masala
• 1 onion
• 2 Zehen garlic
• 1 TL ginger, grated
• 50g cashews
• 1/2 TL turmeric powder
• 1/2 TL cumin powder
• 1/2 Bund fresh cilantro
• 2 EL Ghee or oil
• nach Geschmack salt
• nach Geschmack chilli powder

Instructions

1. Blanch, peel, and puree the tomatoes. Finely chop the onion, and grate the garlic and ginger.
2. Heat ghee or oil in a kadai or deep pan over medium heat. Sauté the chopped onion until golden brown, then add ginger and garlic and let them release their aroma for one minute.
3. Add the pureed tomatoes, Kadai Masala, turmeric, and cumin powder. Mix well and simmer until the oil separates, about 8-10 minutes.
4. In a separate pan, pan-fry the paneer and diced bell peppers until lightly browned. Add chopped cashews and sauté briefly.
5. Add the fried paneer, bell peppers, and cashews to the tomato gravy. Gently combine everything and season with salt and chili powder to taste.
6. Let the dish simmer for another 5-7 minutes to allow the flavors to meld. Add a little water if needed to achieve the desired consistency.
7. Garnish with freshly chopped cilantro and serve hot. Excellent with naan, roti, or rice.

Nutrition