Kadhai Paneer

Cottage cheese cooked in a wok — thick paneer cubes and capsicum cooked in a bold, chunky onion-tomato masala with dried red chilli, whole coriander seeds, and garam masala in a cast-iron kadhai. The masala is left coarser and more textured than the smooth gravies of restaurant curries, giving it a dhaba roughness. The coriander seeds are the defining spice. Eaten with naan or paratha.