Karahi Paneer

• 400-600g Paneer, cubed
• 1 tsp cumin seeds
• 1 red onion, sliced
• 2 garlic cloves
• 3cm piece of ginger, thinly sliced into strips 
• 3 fresh tomatoes, chopped
• 1 tsp salt 
• 2 or 3 green chillies, sliced lengthways
• 1 tsp Kashmiri chilli powder
• ½ tsp turmeric 
• 1 tsp coriander seeds, crushed
• ½ tsp black pepper
• 1 heaped tsp Kasoori methi
• ½ red pepper, cubed
• ½ green pepper, cubed
• Handful of Coriander leaves, chopped
• 1 tsp garam masala

Method

1. Heat oil in a pan add the cumin seeds until the sizzle then add the ginger and garlic and give a quick fry.
2. Reduce the heat and add sliced onion and fry for a few minutes.
3. Add the chopped tomatoes and add the salt and slit green chillies. Increase the heat and leave to cook.
4. Once the tomatoes start to cook down, add the chilli powder, crushed coriander seeds, black pepper and turmeric. If you feel it is catching on the bottom of the pan, you can add a little water.
5. Fry until the tomatoes break down completely and you are left with a thick masala paste. Make sure the masala is nice and dry and thick.
6. Cut the paneer into cubes. If it is store-bought, you may want to soak the paneer in warm water to soften.
7. Add the peppers to the masala and stir. Cook for 1 or 2 minutes
8. Remove the paneer from the water and add to the pan.
9. Stir in the kasoori methi. Stir and reduce the heat and leave it to cook for about 5-6 minutes.
10. The masala should be thick and the paneer beautifully coated.
11. Add the chopped coriander and garam masala to serve.