Step-by-Step Instructions

1. 1.Prepare Kadai Masala

   In a pan, dry roast 2 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tsp fennel, 3 dried red chilies, and 2 tsp pepper on low flame for 2-3 minutes until they turn aromatic. Cool completely and then grind into a coarse powder.

2. 2.Sauté Aromatics

   In a large pan, heat 2 tbsp oil and 2 tsp ghee. Add 1 tsp cumin and let it splutter and turn aromatic. Then add 5 finely chopped garlic cloves and 1 inch finely chopped ginger, sauté well until aromatic.

3. 3.Cook Onions and Spices

   Add 2 finely chopped onions and sauté well until they turn golden brown. Now add half tsp turmeric, 1 tsp chili powder, 1 tbsp prepared Kadai Masala, and 1 tsp salt. Sauté on low flame for 2-3 minutes until the spices turn aromatic.

4. 4.Prepare Tomato Gravy

   Add 3 chopped tomatoes and sauté well. Cover and cook for 5-7 minutes until the tomatoes turn mushy and oil separates from the masala.

5. 5.Sauté Vegetables and Paneer

   In a separate pan, heat 2 tsp oil. Add 1 cubed onion, 1 cubed capsicum, 1 cubed tomato, and 200g cubed paneer. Sprinkle 1 tsp garam masala and sauté on high flame for 2 minutes until the vegetables are crunchy.

6. 6.Combine and Simmer

   Add the sautéed vegetables and paneer to the prepared gravy. Pour in half cup water, mix gently, and cook for 2 minutes, allowing the flavors to meld.

7. 7.Finish and Garnish

   Stir in 2 tbsp cream, 1 tsp kasuri methi, 2 tbsp chopped coriander, and 1 inch julienne cut ginger. Mix gently and serve hot.