Kadai Paneer with Charred Peppers and Cumin Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

A restaurant-style dry-ish paneer curry built on a masala you toast and grind yourself — whole coriander, cumin, fennel and dried red chiles — with blistered bell peppers, sweet onion and a glossy tomato-cream gravy. Served over cumin-scented cauliflower rice, it eats like takeout but stays firmly low-carb.

Ingredients

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 3 dried red chiles, stems removed
• 4 black peppercorns

• 14 oz paneer, cut into 1-inch cubes
• 3 tbsp ghee
• 1 medium red onion, cut into 1-inch petals
• 1 green bell pepper, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 1 tbsp ginger, finely grated
• 4 cloves garlic, minced
• 2 Roma tomatoes, finely chopped
• 2 tbsp tomato paste
• 1/2 tsp ground turmeric
• 1 tsp Kashmiri red chile powder
• 1 1/4 tsp kosher salt
• 1/3 cup heavy cream
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 cup water
• 3 tbsp cilantro, chopped
• 1 tbsp lemon juice

• 20 oz riced cauliflower
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 green chile, slit lengthwise
• 3/4 tsp kosher salt
• 2 tbsp cilantro, chopped

Instructions

1. Toast the masala: heat a dry skillet over medium for 1 minute, then add the coriander seeds, 1 tsp cumin seeds, fennel seeds, dried red chiles and peppercorns. Toast, shaking constantly, for 2 to 3 minutes until the coriander smells nutty and the chiles darken a shade. Cool 5 minutes, then grind to a coarse powder in a spice grinder or mortar and set aside.
2. Pat the paneer cubes very dry. Heat 1 tbsp ghee in a large nonstick or cast-iron skillet over medium-high. Sear the paneer in a single layer for about 2 minutes per side, until golden on two faces, then transfer to a plate. Do not crowd; work in two batches if needed.
3. Add another 1 tbsp ghee to the same skillet over high heat. Add the onion petals and both bell peppers and cook, tossing only every 45 seconds or so, for 4 to 5 minutes until charred at the edges but still crisp. Scrape onto the plate with the paneer.
4. Lower heat to medium and melt the last 1 tbsp ghee. Add the ginger and garlic and cook 60 seconds until fragrant but not browned. Stir in the tomato paste, turmeric and Kashmiri chile powder and fry for 1 minute so the paste darkens.
5. Add the chopped tomatoes and 1 1/4 tsp salt. Cook 6 to 8 minutes, mashing with the back of a spoon, until the tomatoes collapse into a thick jammy masala and you see ghee separating at the edges.
6. Stir in 2 tsp of the ground kadai masala (reserve the rest) and the 1/2 cup water. Simmer 3 minutes to a saucy gravy, then stir in the heavy cream and crush the kasuri methi between your palms into the pan.
7. Return the paneer, peppers and onions to the skillet. Fold gently and simmer 3 to 4 minutes on low, just until everything is hot and coated — the sauce should cling, not pool. Turn off the heat and finish with lemon juice, 3 tbsp cilantro and another 1/2 tsp of the reserved masala.
8. Meanwhile, make the cauliflower rice: heat 2 tbsp ghee in a wide skillet over medium-high, add 1 tsp cumin seeds and the slit green chile and sizzle 30 seconds. Add the riced cauliflower and 3/4 tsp salt and cook, stirring every minute, for 5 to 6 minutes until steamy, tender and lightly toasted at the edges. Stir in 2 tbsp cilantro.
9. Spoon the cauliflower rice onto plates and pile the kadai paneer alongside. Serve immediately, while the peppers still have bite.

Chef's tips

Nutrition (per serving, estimated)

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