Kadai Paneer - Restaurant Style

Step 1: Prepare Kadai Masala

In a dry kadai, add cumin seeds, coriander seeds, fennel seeds, black peppercorns, and whole dry red chillies. Dry roast them on medium-low heat until fragrant, about 1-2 minutes. Let the spices cool down completely, then grind them into a coarse powder using a mixer grinder. This is your homemade Kadai masala.

Step 2: Temper Spices

Heat 1 tablespoon of mustard oil and 1 teaspoon of ghee in the same kadai. Once the oil is hot and ghee has melted, add bay leaf, cinnamon stick, 1/2 teaspoon of cumin seeds, and a pinch of asafoetida. Let the cumin seeds splutter and the whole spices release their aroma, about 30 seconds.

Step 3: Sauté Onions and Aromatics

Add 2 small chopped onions to the kadai and sauté until they turn translucent, about 2-3 minutes. Then, add chopped ginger, chopped garlic, and 1 chopped green chili. Continue to sauté until the onions turn light golden brown, about 2-3 minutes.

Step 4: Add Dry Spices to Gravy Base

Reduce the flame to low. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, 1 tablespoon of coriander powder, and 1/2 teaspoon of red chili powder. Sauté for 20-30 seconds, stirring continuously to prevent burning.

Step 5: Cook Tomato Puree

Pour the strained tomato puree into the kadai. Add 1/2 teaspoon of salt. Mix well. Cover the kadai and let the tomato puree cook on low heat until the oil separates from the masala, about 5-7 minutes.

Step 6: Prepare Paneer and Veggies for Air Frying

Line an air fryer basket with parchment paper. Add diced paneer, diced red bell pepper, diced yellow bell pepper, diced green bell pepper, and diced onion. Drizzle 1 tablespoon of mustard oil over the vegetables and paneer. Sprinkle salt and 1/2 teaspoon of Kashmiri red chili powder. Mix everything gently to coat evenly.

Step 7: Air Fry Paneer and Veggies

Place the air fryer basket into the air fryer. Air fry at 200°C (≈390°F) (approximately 390°F) (390°F (≈200°C) (approximately 200°C)) for 10 minutes, shaking the basket halfway through for even cooking. The vegetables should be tender-crisp and the paneer lightly golden.

Step 8: Finish the Gravy

Uncover the kadai with the gravy. Add 1 teaspoon of Kasuri Methi (crushed between your palms) and 1 tablespoon of the freshly ground Kadai masala. Mix well and cook for 1 minute.

Step 9: Combine and Adjust Consistency

Add the air-fried paneer and vegetables to the gravy. Mix gently. Add ginger juliennes and 1 tablespoon of fresh malai (cream). Mix everything together. Add 1/4 cup of water to adjust the gravy's consistency to your preference. Cook for another 1-2 minutes, allowing the flavors to meld.

Step 10: Garnish and Serve

Garnish with fresh coriander leaves and more ginger juliennes. Serve hot with laccha paratha or naan.

• Prepare the Kadai masala in advance and store it in an airtight container for future use.

• Boil tomatoes before pureeing and straining for a smoother gravy texture (optional).

• Adjust salt and chili powder according to your taste preference.

• For a richer, more authentic restaurant-style flavor, you can add a knob of butter along with the malai.

• Air frying the paneer and vegetables helps them retain their shape and texture, contributing to the dish's overall appeal.

• You can add other vegetables like mushrooms or broccoli to the air-fried mix.

• For a vegan version, replace paneer with firm tofu and malai with cashew cream or coconut cream.