Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7.Finish Gravy

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

8. 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.