Step-by-Step Instructions

1. 1.Fry Paneer

   Heat oil in a pan. Add cubed paneer and fry until light golden brown on all sides. Remove the fried paneer from the pan and set aside.

2. 2.Fry Onions

   In the same oil, add the quartered onions and fry until they are translucent and slightly browned. Remove the fried onions and set aside with the paneer.

3. 3.Prepare Gravy Base

   To the remaining oil in the pan, add dried red chilies and a bay leaf. Sauté for a few seconds until fragrant. Then, add the finely chopped or pureed onions along with ginger-garlic paste. Cook, stirring frequently, until the onion mixture turns golden brown and the raw smell disappears, approximately 4-5 minutes.

4. 4.Add Tomato Puree and Spices

   Pour in the tomato puree and mix well. Cook for 2-3 minutes until the oil starts to separate from the mixture. Add turmeric powder and red chili powder. Mix thoroughly and cook for another 1-2 minutes.

5. 5.Incorporate Garam Masala and Capsicum

   Add garam masala to the gravy and stir well. Then, add the chopped green capsicum. Cook for 2-3 minutes, allowing the capsicum to soften slightly but retain some crunch.

6. 6.Combine Paneer and Onions

   Return the fried paneer and fried quartered onions to the pan with the gravy. Mix gently to coat all the pieces evenly with the sauce. Add salt to taste.

7. 7.Finish with Kasuri Methi and Cream

   Sprinkle kasuri methi over the curry and mix. Finally, add 2 tablespoons of fresh cream or yogurt. Stir gently until well combined and heat through for 1-2 minutes.

8. 8.Garnish and Serve

   Transfer the Kadai Paneer to a serving bowl. Garnish with additional fresh cream or yogurt, ginger juliennes, and slit green chilies. Serve hot with naan, roti, or rice.