Kadai Paneer with Cumin Rice
Ingredients (Serves 2)
For the Kadai Paneer:
200g MOOJ classic plain paneer, cubed
1 medium onion, finely chopped
2 medium tomatoes, pureed
1 medium green bell pepper, diced
2 medium potatoes, peeled and cubed
2 cloves garlic, minced
1-inch piece ginger, minced
2 dried red chilies
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1 cup water
2 tablespoons cooking oil
Salt to taste
For the Cumin Rice:
1 cup basmati rice
1 teaspoon cumin seeds
1 tablespoon butter or ghee
2 cups water
Salt to taste
Instructions
Prepare the Cumin Rice:
Rinse basmati rice under cold water until the water runs clear.
Heat butter or ghee in a saucepan over medium heat. Add cumin seeds and let them crackle.
Add the rinsed rice and sauté for 1-2 minutes.
Add 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and fluffy (about 12-15 minutes). Set aside.
Cook the Kadai Paneer:
Heat oil in a kadai (wok) or skillet over medium heat. Add cumin seeds and dried red chilies, letting them sizzle for 30 seconds.
Add garlic, ginger, and onions. Sauté until the onions are golden brown.
Stir in the turmeric, red chili powder, coriander powder, and garam masala. Cook for 1 minute.
Add the pureed tomatoes and cook until the oil separates, about 5-7 minutes.
Add the potatoes and 1 cup water. Cover and simmer until the potatoes are tender, about 10-12 minutes.
Toss in the bell peppers and cook for another 3 minutes.
Add the paneer cubes and kasuri methi. Stir gently to coat the paneer in the sauce. Simmer for 2-3 minutes. Adjust salt to taste.
Serve:
Plate the cumin rice alongside the kadai paneer. Garnish with fresh cilantro if desired.
Serve hot and enjoy this comforting, flavorful meal!