INDIA - Kadhai (Indian Wok) Paneer

Soft paneer cubes with a julienne of Hungarian paprika, onion and garlic, in a semi-dry rub of a vegetable oil based marinade of cumin, coriander, turmeric, red chili pepper,, black pepper, and a smoky tandoori powder.  Wok-fried at high temperature for 10 min, in butter (could also be ghee), onion seed, and Kashmiri dried red chili. Topped with coriander leaves when ready.

INGREDIENTS

• 200g paneer (1 packet - store bought - I can also post a recipe at some point to make home-made paneer in a different post, if you're feeling adventurous and have a couple hours on your hands).
• 1 Hungarian paprika - julienne
• 1 large onion - julienne
• 2 cloves garlic - diced
• 1 tbsp onion seeds
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt (or more)
• 1 tsp red chili powder (or paprika powder)
• 1 tsp tandoori powder
• 3-5 Kashmiri dried chillies
  
• 2-3 tbsp butter
  
• 1 handful of coriander

PREPARATION

1. In a large mixing bowl, combine the paneer, paprika, garlic, onion, and a few sprigs of the coriander leaves (roughly chopped).
2. Put in the spices and salt, and then pour vegetable oil all over it.
3. Fold it all together it with your hands thoroughly, but do it carefully so that you don't break up the paneer cubes.
4. Let it rest for like 10 min to absorb the spices.
5. Throw in the butter / ghee into a hot skillet / wok, and then throw in the onion seeds and dried Kashmiri red chillies.
   
6. Once you start seeing the chillies starting to smoke a darken a bit, throw in the paneer, paprika, onion, garlic mixture with marinade into the skillet.
   
7. Mix it thoroughly but carefully and keep it moving so that nothing burns.
   
8. You can deglaze with a little water after a few minutes, but make sure it's NOT enough to make a sauce (because then it will steam the whole thing and that's not a good thing - you want this to be more dry than wet.
   
9. Take it off the burner, and put it n a serving bowl, and sprinkle coriander leaves all over it.