Kadhai Paneer

Step 1: Prepare Kadhai Masala

In a dry pan, roast cumin, coriander seeds, fennel seeds, peppercorns, and red chilies for 1-2 minutes until fragrant. Let it cool down, then grind into a coarse powder. Store in an airtight container.

Step 2: Prepare Gravy Base

Heat 1 tbsp mustard oil and 1 tsp ghee in a Kadhai. Once hot, add bay leaf, cinnamon stick, 0.5 tsp cumin, and a pinch of asafoetida. Let cumin splutter.

Step 3: Sauté Onions and Aromatics

Add 2 small chopped onions to the Kadhai and sauté until translucent. Then add chopped ginger, garlic, and green chili. Sauté for 2-3 minutes until fragrant.

Step 4: Add Dry Spices

Add 0.5 tsp turmeric, 0.5 tsp garam masala, 1 tbsp coriander powder, and 0.5 tsp red chili powder. Sauté for 20-30 seconds on low heat.

Step 5: Add Tomato Puree

Pour strained tomato puree into the Kadhai. Add 0.5 tsp salt. Mix well and cook covered on low heat for 5-7 minutes until oil separates.

Step 6: Air Fry Paneer and Veggies

In an air fryer basket lined with parchment paper, add diced paneer, red, yellow, and green bell peppers, and diced onion. Drizzle with 1 tbsp mustard oil, sprinkle 0.25 tsp salt and 0.5 tsp Kashmiri red chili powder. Mix well. Air fry at 200°C for 10 minutes.

Step 7: Finish Gravy

Add 1 tsp Kasuri Methi and the prepared Kadhai masala to the cooked gravy. Mix well.

Step 8: Combine and Garnish

Add the air-fried paneer and veggies to the gravy. Mix gently. Add 1 tbsp fresh malai and ginger juliennes. Mix well. Add a little water if needed to adjust consistency. Garnish with fresh coriander leaves.

• Make Kadhai masala in advance and store in an airtight container.

• Use fresh malai for a richer taste in the gravy.

• Adjust salt and spices according to your preference.

• Air frying the paneer and vegetables makes the dish healthier and adds a nice texture.

• Add butter for extra richness in the gravy.

• You can use raw tomatoes for puree instead of boiled ones, just ensure to cook the puree well to remove raw taste.