Kadai Paneer enthralls with its vivid melange of bell peppers and spices, showcasing the subtle transmogrification of paneer in a concentrated bath of vibrant masalas within a scorching vessel, enhancing its intrinsic zest.
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Heat ghee in a kadai or deep pan, add ginger-garlic paste, sauté until golden.
Add onions and bell peppers, cook until they soften slightly.
Stir in the tomato puree, cook until oil separates.
Add paneer cubes and mix well with the spices.
Season with salt, red chili powder, garam masala, and kasuri methi.
Cook on low heat until flavors meld together.
Garnish with coriander leaves and serve hot.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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