Step-by-Step Instructions

1. 1.Prepare Kadai Masala

   Heat a kadai (wok) and add 2 teaspoons of coriander seeds, 1 teaspoon of jeera, 10 black pepper seeds, and 2 whole red chilies. Stir and roast them for a few minutes. Add 4 drops of oil and 1/8 teaspoon of salt, then continue roasting until fragrant. Let the spices cool down completely, then grind them coarsely in a mixer.

2. 2.Prepare Gravy Base

   In a separate kadai, heat 3 serving spoons of oil. Add 1/2 teaspoon of jeera and let it crackle. Then add 2 chopped onions, 1 chopped green chili, and a small piece of chopped ginger. Sauté until the onions turn translucent.

3. 3.Add Dry Spices to Gravy

   Once the onions are lightly browned, add 1 teaspoon of garam masala, 1 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of haldi powder, and 1 teaspoon of dhaniya powder. Mix well and cook for 1-2 minutes until the spices are fragrant.

4. 4.Add Tomato Puree and Cook Gravy

   Add the puree of 2 tomatoes to the spiced onion mixture. Add salt according to taste. Cook the gravy on medium heat, stirring occasionally, until the oil separates from the mixture, which should take about 5-7 minutes.

5. 5.Shallow Fry Paneer and Vegetables

   In another pan, heat 1 teaspoon of ghee. Add 1 sliced capsicum and 1 sliced onion. Sauté for 2-3 minutes until they are slightly tender but still retain a crunch. Add 400g of sliced paneer to the pan. Sprinkle 1/2 teaspoon of Kashmiri red chili powder over the paneer and vegetables. Gently mix and shallow fry for 2-3 minutes until the paneer is lightly golden.

6. 6.Combine and Finish Kadai Paneer

   Add the prepared Kadai masala (from step 1) to the shallow-fried paneer and vegetables. Mix gently. Then, pour the cooked gravy (from step 4) into the pan with the paneer and vegetables. Stir very gently to combine all ingredients without breaking the paneer. Cook for another 2-3 minutes on low heat. Finally, add 1 tablespoon of fresh milk cream and mix well. Garnish with chopped coriander.