Kadhai Paneer

Ingredients

• 5 tablespoons clarified butter, neutral oil, or niter kibbeh, divided
• Pinch asafoetida
• 1 1/2 tablespoons coriander seed, toasted and ground
• 1 teaspoon fenugreek seed, toasted and ground
• 1 teaspoon half-sharp Hungarian paprika
• 2 medium onions, finely diced or grated
• 2 large tomatoes, or 1 15 ounce can, diced
• 1 pound paneer or other firm frying cheese, cut into 1/2 inch cubes
• 2 large green bell peppers, cut into thin strips
• 2 large red bell peppers, cut into thin strips
• 1 tablespoon dried fenugreek leaves, crumbled
• Juice of 1-2 limes, to taste

Directions

1. Set a 3-quart saucepan over medium heat and melt 3 tablespoons of ghee. Add the asafoetida, coriander, fenugreek seed, and paprika, then stir for 30 seconds to wake everything up.
2. Raise the heat to medium high, add the onions and a pinch of salt, and stir so the onions pick up the spices. Cook until the onions are golden brown, about 7 minutes, stirring often so the spices do not scorch.
3. Add the tomatoes, using them to loosen the browned bits from the bottom of the pan, then cover the saucepan. Let the sauce simmer for 20 minutes.
4. Heat a large wok or cast iron skillet until it just starts to smoke. Add 1 tablespoon ghee, then cook the paneer until it is browned on several sides. To help keep it from sticking, leave the paneer undisturbed for at least 30 seconds before you try to move it. Transfer it to a paper towel-lined plate.
5. Bring the pan back up to high heat. If the surface looks dry, add the last tablespoon of ghee, then add the peppers. Stir them often and cook only until they blister and start to soften.
6. Add the paneer back to the pan and pour the gravy over it. Stir in the fenugreek leaves and cook for 1 minute. Finish with lime juice and more salt if needed, then serve right away.