Step-by-Step Instructions

1. 1.Prepare Kadhai Masala

   In a pan, dry roast cumin seeds, coriander seeds, fennel seeds, black peppercorns, and dry red chillies on low heat until they become aromatic. Let the mixture cool down completely, then grind it into a coarse powder.

2. 2.Start the Gravy

   Heat mustard oil in a kadhai. Once hot, add ghee. Then, add a bay leaf, cinnamon stick, cumin seeds, and a pinch of asafoetida. Allow the cumin seeds to splutter.

3. 3.Sauté Onions and Aromatics

   Add finely chopped onions to the kadhai and sauté until they turn translucent. Then, add chopped ginger, garlic, and green chilli. Continue to sauté for another minute until the raw aroma disappears.

4. 4.Cook the Masala

   Lower the flame and add turmeric powder, red chilli powder, coriander powder, and garam masala. Sauté for 20-30 seconds. Pour in the strained tomato puree, add salt, mix well, cover, and cook until oil separates from the masala.

5. 5.Air Fry Vegetables and Paneer

   In an air fryer basket lined with a paper liner, place the diced paneer, mixed bell peppers, and onion. Drizzle with oil, and sprinkle with salt and Kashmiri red chilli powder. Mix everything well. Air fry at 200°C for 10 minutes.

6. 6.Combine and Finish the Curry

   Add Kasuri Methi and the freshly ground Kadhai Masala to the simmering gravy. Mix well. Add the air-fried vegetables and paneer, along with some ginger juliennes. Stir gently to combine.

7. 7.Add Cream and Garnish

   Stir in the fresh cream (malai). If the gravy is too thick, add a little water to adjust the consistency. Cook for one more minute. Garnish with fresh coriander and more ginger juliennes before serving hot.