Step-by-Step Instructions

1. 1.Prepare Kadai Masala

   In a pan, dry roast fennel seeds, coriander seeds, green cardamom, black peppercorns, cloves, and cumin seeds on low heat for about 3 minutes until fragrant. Do not change their color significantly. Transfer to a mortar and pestle (or mixer grinder) and coarsely grind the spices. Set aside.

2. 2.Prepare Ginger-Garlic-Chilli Paste

   In a mixer grinder, blend green chilies, garlic cloves, and ginger without adding water to make a coarse paste. Set aside.

3. 3.Fry Paneer

   Heat 2 tablespoons of oil in a kadai (wok) on high flame. Once hot, reduce flame to medium. Add 200 grams of paneer cubes and lightly fry until they get a slight golden brown color on both sides. Remove the paneer and transfer it to a bowl.

4. 4.Fry Onions

   In the same oil, add 2 large quartered onions. Fry for about 2 minutes until they start to separate and become slightly translucent. Remove the onions and add them to the bowl with the paneer.

5. 5.Fry Capsicum

   In the same oil, add 1 large cubed capsicum. Fry for about 2 minutes, maintaining a slight crunch. Remove the capsicum and add it to the bowl with the paneer and onions.

6. 6.Prepare Gravy Base

   To the remaining oil in the kadai, add 1 tablespoon of ghee and 1/2 teaspoon of cumin seeds. Once the cumin seeds splutter, add 2 finely chopped onions. Cook on medium heat until the onions turn light brown and soft.

7. 7.Add Aromatics

   Add 1 slit green chili and the prepared ginger-garlic-chilli paste. Cook for 3-4 minutes until the raw smell of ginger and garlic disappears and the mixture is well-cooked.

8. 8.Cook Tomatoes and Spices

   Add 2 finely chopped tomatoes. Cook until the tomatoes soften. Pour in 1/2 glass of water. Add 1 tablespoon of red chili powder, 1/4 teaspoon of turmeric powder, and salt to taste. Mix all ingredients well. Cover the kadai and cook on low flame for 2-3 minutes until the oil separates from the masala.

9. 9.Add Kadai Masala and Cubed Tomatoes

   Once the oil separates, add 1 large cubed tomato and 2 tablespoons of the freshly ground Kadai Masala. Mix thoroughly.

10. 10.Combine Fried Ingredients

    Add the previously fried paneer, quartered onions, and cubed capsicum to the gravy. Gently mix everything together, ensuring the gravy coats all the ingredients.

11. 11.Finish with Cream and Kasuri Methi

    Add 2 tablespoons of fresh cream and 1 teaspoon of crushed Kasuri Methi. Mix well until the cream is fully incorporated. Cover the kadai and cook on low flame for another 3 minutes to allow the flavors to meld and the cream to cook through.

12. 12.Serve

    Your delicious Kadai Paneer is ready to be served hot with naan, roti, or rice.