Step-by-Step Instructions

1. 1.Heat Oil and Sauté Ginger Garlic Green Chilli Paste

   Take a pan and heat 2 tablespoons of mustard oil in it. Once the oil is nicely heated, add 1 tablespoon of ginger garlic and green chili paste. Sauté it well for 2-3 minutes until fragrant.

2. 2.Add Onion Paste

   Add 1 big onion paste to the pan. Give it a nice mix and cook until it changes color to a light golden hue, stirring continuously to prevent sticking.

3. 3.Add Tomato Paste and Cook

   Add 2-3 tomatoes paste to the mixture. Give it a nice mix and let it cook well for 8-10 minutes, stirring occasionally.

4. 4.Add Spices

   Once the tomato paste has cooked, add 1 teaspoon of salt (as per taste), 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of kasuri methi. Give it a nice mix to combine all the spices with the gravy.

5. 5.Add Veggies and Paneer

   Add 1 capsicum cut in cubes and 1 onion cut in cubes to the pan. Along with the veggies, add 200 grams of paneer cut in cubes. Give everything a nice toss so that the veggies and paneer are nicely coated in the masala.

6. 6.Add Cream

   On a low flame, add 2 tablespoons of cream (or malai) to the mixture. Give it a nice mix until well combined.

7. 7.Add Milk

   While keeping the flame on low, add 1/2 cup of milk in batches, mixing continuously to ensure it blends smoothly with the gravy and does not curdle.

8. 8.Simmer the Dish

   Cover the pan with a lid and let the Kadai Paneer cook on a low flame for around 10-15 minutes, allowing the flavors to meld and the paneer to absorb the gravy.

9. 9.Serve Kadai Paneer

   Remove the lid, give it a final nice mix. Your Kadai Paneer is now ready to serve. Garnish with fresh cream or coriander if desired. Enjoy!