Rye Free Kadhai Paneer

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the kadhai masala

2 tsp coriander seeds
1 tsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Badia Cumin Seed
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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 oil or canola oil)
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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