Step-by-Step Instructions

1. 1.Lightly Fry Main Ingredients

   Heat 2 tablespoons of oil in a kadai. Add the cube-cut onion and fry lightly until it becomes slightly translucent, about 1-2 minutes. Remove the fried onion to a plate. To the same kadai, add the cube-cut capsicum and fry lightly for about 1 minute. Remove the fried capsicum to the same plate. Then, add the cube-cut tomato and fry for 10-15 seconds. Remove the fried tomato to the same plate. Finally, add the paneer cubes to the kadai and fry until they turn light golden brown, about 2-3 minutes. Remove the fried paneer to the same plate.

2. 2.Prepare the Gravy Base

   To the same kadai, add 1 tablespoon of oil. Add the finely chopped onion and fry until it turns golden brown, about 3-4 minutes. Add the ginger garlic paste and sauté until its raw smell disappears, about 1-2 minutes. Now, add the finely chopped ginger and green chilies and sauté for about 1 minute. Add the finely chopped tomato and sauté until it mashes well, about 2-3 minutes. Add a little salt to help the tomatoes cook faster.

3. 3.Add Spices and Tomato Puree

   Add turmeric powder and Kashmiri chili powder to the gravy base. Mix well and fry for about 1 minute until the raw smell of the spices disappears. Now, add the tomato puree and sauté until the oil separates from the mixture, indicating it's well cooked, about 3-4 minutes.

4. 4.Combine and Simmer

   Add 1 cup of water to the gravy and bring it to a boil. While it is boiling, add 1 tablespoon of the Kadai masala powder and mix well. Now, add the lightly fried cube-cut onion and capsicum. Then, add the lightly fried cube-cut tomato and paneer. Add the remaining 1 tablespoon of Kadai masala powder for an enhanced aroma. Finally, add chopped coriander leaves.

5. 5.Final Cooking

   Cover the kadai with a lid and let it cook on medium flame for 2-3 minutes to allow all the flavors to meld together. After 2-3 minutes, the Kadai Paneer is ready. Serve hot with roti, naan, or paratha.