Step-by-Step Instructions

1. 1.Sauté Spices and Vegetables

   Heat oil in a kadhai (wok). Add dry red chillies and whole coriander seeds and sauté for a few seconds until fragrant. Then add diced capsicum, tomato, and onion. Stir-fry for about 1-2 minutes until they are slightly tender but still retain some crunch.

2. 2.Add Dry Spices

   Add salt, chilli powder, turmeric powder, jeera powder, dhaniya powder, and kasuri methi to the sautéed vegetables. Mix well to coat the vegetables evenly with the spices.

3. 3.Incorporate Gravies and Stock

   Pour in the yellow gravy, tomato gravy, and white gravy. Stir thoroughly to combine all ingredients. Add vegetable stock water and bring the mixture to a simmer, allowing it to cook for 2-3 minutes until the gravy thickens slightly.

4. 4.Season with Masalas and Tomato Paste

   Add garam masala and kadhai masala to the simmering gravy. Stir well. Then, add tomato paste and continue to cook for another 2-3 minutes, ensuring the gravy reaches a good consistency.

5. 5.Add Paneer and Finish

   Add the fried paneer cubes to the gravy. Mix gently to ensure the paneer is well coated. Cook for 2-3 minutes until the paneer is heated through and the gravy has thickened to your desired consistency. Finally, add ghee and butter, stirring until melted and incorporated.

6. 6.Serve Kadhai Paneer

   Transfer the hot Kadhai Paneer to a serving bowl. Garnish with a sprinkle of kadhai masala and fresh coriander leaves before serving immediately.