Step-by-Step Instructions

1. 1.Prepare the base ingredients

   Finely chop 3 medium onions, 10-12 cloves of garlic, 1 inch piece of ginger, and 2-3 green chilies. Chop 2 medium tomatoes. Cut 1 medium onion into petals, 2 medium capsicums into cubes, and 1 medium tomato into cubes. Cut 250 grams of paneer into cubes.

2. 2.Prepare the Kadai Paneer Masala

   Heat a dry kadai. Add 1 tsp cumin seeds, 1 tbsp coriander seeds, and 1 tsp fennel seeds. Dry roast the spices on medium heat for 2-3 minutes until fragrant and lightly browned. Transfer the roasted spices to a plate to cool. Coarsely grind the cooled spices using a mortar and pestle. Do not grind into a fine powder.

3. 3.Marinate paneer and vegetables

   In a bowl, combine the onion petals, capsicum cubes, tomato cubes, and paneer cubes. Add 1 tsp of the freshly ground Kadai Paneer masala, 1/2 tsp salt, and 1/2 tsp red chili powder. Mix everything thoroughly to ensure all pieces are well coated.

4. 4.Fry the marinated paneer and vegetables

   Heat 2 tbsp of oil in a kadai. Add the marinated paneer and vegetables to the hot oil. Stir-fry on medium-high heat for 2-4 minutes until the onions become translucent and the paneer is lightly golden. Ensure the vegetables retain some crunch. Remove the fried paneer and vegetables from the kadai and set aside on a plate, draining any excess oil.

5. 5.Prepare the gravy base

   In the same kadai, add 3-4 tbsp of mustard oil. Once the oil is hot, add 2 small cardamom pods and 3-4 cloves. Add the finely chopped garlic and fry until its raw smell disappears and it turns light golden. Add the finely chopped onions and fry until they turn golden brown.

6. 6.Make the spice paste

   In a small bowl, combine salt (to taste), 1 tsp red chili powder, 1 tsp Kashmiri red chili powder, 1 tsp turmeric powder, 1 tsp garam masala, and 1 tsp of the freshly ground Kadai Paneer masala. Add a little water to the spices and mix well to form a smooth paste.

7. 7.Cook the spice paste

   Add the prepared spice paste to the fried onions in the kadai. Also add the chopped tomatoes, green chilies, and ginger (from Step 1). Mix well and cook on medium heat for about 2 minutes, stirring occasionally, until the oil separates from the masala and the water evaporates.

8. 8.Add cream and curd

   Reduce the flame to low. Add 1 small bowl of fresh cream mixed with curd to the masala. Stir continuously for 3-4 minutes to prevent curdling, until the gravy thickens and oil separates again.

9. 9.Combine and simmer

   Add the fried paneer and vegetables (from Step 4) to the prepared gravy. Mix thoroughly to coat everything evenly. Cook on medium-high heat for another 4-5 minutes, allowing the flavors to meld. Do not add water if you prefer a dry Kadai Paneer. If a gravy is desired, add a small amount of hot water at this stage.

10. 10.Garnish and serve

    Garnish the Kadai Paneer with freshly chopped coriander, ginger juliennes, and slit green chilies. Serve hot with roti, paratha, laccha paratha, or missi roti.