Kadai Paneer (Wok-Cooked Cottage Cheese Curry)

• 2 tbsp Ghee
• 1 large Yellow onion
• 20 g Ginger root
• 4 cloves Garlic
• 2 pieces Dried red chili
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 500 g Tomato, ripe
• 1 large Green pepper
• 300 g Paneer
• 1 tsp Garam masala
• 60 ml Double cream

1. Cut the onion into thin slices. Peel the ginger and garlic. Roughly chop the tomatoes, cut the green pepper into chunky pieces, and cut the paneer into bite-sized cubes.
2. Heat 1 tbsp of the ghee in a wok over medium heat. Add the dried red chilli and toast for 30 to 45 seconds until fragrant, then tip into a blender. Add the ground coriander and ground cumin to the blender.
3. Add the tomatoes to the blender and blend to a smooth purée. If needed, pause and scrape down the sides so the spices are fully incorporated. Set aside.
4. Return the wok to medium-high heat and add the remaining 1 tbsp ghee. Add the onion and cook for 6 to 8 minutes until softened and lightly golden. Grate in the ginger and garlic, then cook for 1 minute until the raw smell disappears.
5. Pour in the spiced tomato purée and bring to a lively simmer. Cook for 8 to 10 minutes, stirring often, until thickened and glossy and the ghee begins to separate at the edges. Keep the heat moderate so it does not catch.
6. Stir in the green pepper and cook for 4 to 5 minutes until just tender but still bright. Add the paneer and garam masala, then gently fold to coat without breaking the cubes. Simmer for 2 minutes to warm through.
7. Lower the heat and stir in the double cream. Warm for 1 to 2 minutes until the sauce looks rich and glossy, but do not let it boil. Serve hot.

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