Mustard Free Kadhai Paneer
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Learn more →Ingredients
4 servings
For the kadhai masala
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 3 dried red chiles (such as kashmiri or arbol), stems removed
- ½ tsp black peppercorns
For the curry
- 3 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, finely minced
- 2 medium tomatoes, finely chopped
- 1 tsp kashmiri red chile powder
- ½ tsp turmeric
- 1 tsp salt, plus more to taste
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 14 oz paneer, cut into 1-inch cubes
- ¼ cup water
- 2 tbsp heavy cream
- 1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp fresh ginger, cut into thin matchsticks (optional)
Instructions
- 1
Toast the coriander seeds, cumin seeds, dried red chiles, and black peppercorns in a dry wok or skillet over medium heat, stirring constantly, until fragrant and the seeds begin to darken slightly, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
- 2
Heat the oil in the same wok over medium-high heat until shimmering. Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant and lightly darkened.
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