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Kadhai paneer is a quick-cooked vegetarian dish with paneer, bell peppers, and freshly pounded spices in a wok. High in protein and bursting with fresh flavors, it's an easy family weeknight meal.
Heat a wok or large skillet over medium-high and add the vegetable oil. Once hot, add the cumin seeds and crushed coriander seeds, letting them sizzle for 30 seconds until aromatic.
Add the sliced onions and sauté over medium heat for 3-4 minutes until translucent but not browned, stirring frequently.
Toss in the bell pepper chunks and continue to stir-fry on medium-high heat for 2 minutes, ensuring they remain crisp yet slightly charred.
Add the chopped tomatoes and tomato paste; cook over medium heat for 5-6 minutes until the tomatoes are soft and begin to release their juices.
Mix in red chili powder, garam masala, salt, and kasuri methi. Stir well, then gently fold in the paneer cubes and cook for 3-4 minutes on low heat, allowing the paneer to heat through but not overcook.
Finish by topping with chopped cilantro, turn off the heat, and serve immediately for best flavor and texture.
