kadai paneer

Cook 200g black rice according to package instructions (typically 30–35 min in 2:1 water ratio). Set aside and keep warm. Heat 2 tbsp oil in a kadai or wok over medium-high heat. Add 1 tsp cumin seeds and let them splutter for 30 seconds. Add sliced onion and sauté until golden brown, about 6–7 minutes. Add 1.5 tbsp ginger-garlic paste and cook for 2 more minutes until fragrant. Add roughly chopped tomatoes and cook down for 8–10 minutes until the oil separates and a thick masala forms. Stir in turmeric, red chili powder, and kadai masala. Add chunked red bell pepper and cook for 3–4 minutes so they retain slight bite. Season generously with salt. Gently fold in 250g cubed paneer and simmer on low heat for 5 minutes, coating the pieces evenly in the masala. Crush and stir in 1 tsp kasuri methi (dried fenugreek leaves) — this is key for authentic kadai flavour. Adjust seasoning. Plate the black rice on one side, spoon the kadai paneer alongside, and garnish with fresh cilantro and a slice of raw red onion. Serve immediately. Tip: For deeper flavour, lightly pan-fry the paneer cubes in a little oil until golden before adding to the gravy — this gives them a firmer texture and prevents them from crumbling during cooking.