Paneer and peppers in a coarse, dry-ish masala built on coriander seeds crushed at the last minute. Fast enough for a weeknight and vegetarian without trying.
Prep
15 mins
Cook
20 mins
Servings
4
Per serving
£1.80
Difficulty
easy
Kadai masala is not garam masala. It is mostly coriander seed and dried chilli, pounded coarse so it stays gritty and aromatic rather than dissolving. Crushing it yourself minutes before cooking is the whole point of the dish, and it takes about ninety seconds in a pestle and mortar.
Toast the coriander seeds and dried chillies in a dry pan over a medium heat for about 90 seconds, until the seeds smell nutty and one or two start to pop. Tip straight into a pestle and mortar and crush to a coarse, sandy rubble. Do not grind it to powder.
You want to still see broken seed halves. That texture is the signature of a kadai.
Heat 2 tbsp of the oil in a wide pan or wok over a high heat. Fry the paneer cubes in a single layer, undisturbed, for 2 minutes a side until patched with gold. Lift out onto a plate.
If the paneer squeaks and sticks, the pan was not hot enough. Let it recover before the next batch.
Add the remaining oil, then the onion petals and both peppers. Fry hard for 3 to 4 minutes so they blister at the edges but keep a bite in the middle. Scoop out and set aside with the paneer.
Lower the heat to medium. Add the grated ginger and the garlic and fry for 1 minute, then the tomato puree for a further minute until it darkens.
Stir in two thirds of the crushed coriander mixture, the turmeric and the chopped tomatoes with the salt. Cook for 6 to 8 minutes, pressing the tomatoes against the pan, until the oil beads at the edges and the masala looks glossy rather than wet.
Return the paneer, peppers and onion to the pan and fold through for 2 minutes so everything takes on the masala but the vegetables stay bright. Stir in the cream now if using.
Off the heat, scatter over the remaining crushed coriander mixture, the garam masala, the ginger matchsticks and the fresh coriander. Serve straight away with rice.
Holding back a third of the spice for the end keeps the dish smelling raw and sharp instead of stewed.