Kadai Paneer

Dry roast coriander seeds, cumin seeds, fennel seeds, black pepper and dry red chillies in a kadai over low heat.
Roast until fragrant, without burning the spices.
Let them cool slightly and grind into a coarse powder.

Cut the tomatoes and capsicum into medium-sized pieces.
Keep the paneer cubes ready while preparing the vegetables.
Avoid over-chopping the vegetables so they retain their texture after cooking.

Heat oil in the same kadai over medium heat.
Add the chopped capsicum and sauté for 2–3 minutes until slightly tender but still crisp.
Remove and keep it aside for later.

Add the chopped tomatoes to the kadai and cook until they soften completely.
Add turmeric powder and the prepared kadai masala.
Mix well and cook until the spices are fragrant and the tomato mixture becomes slightly thick.

Add the paneer cubes and sautéed capsicum to the prepared masala.
Gently mix so the paneer gets evenly coated without breaking.
Cook for another 2–3 minutes on low to medium heat.

Check the seasoning and adjust the salt if required.
Cook for another minute so all the flavours come together.
Serve the Jain Kadai Paneer hot with roti, naan, paratha or rice.