Step-by-Step Instructions

1. 1.Prepare Kadhai Masala

   Dry roast cumin, coriander seeds, fennel seeds, peppercorns, and red chilies in a pan until fragrant (around 1 minute). Let cool completely.

2. 2.Grind Kadhai Masala

   Transfer the cooled roasted spices to a grinder and grind into a coarse powder.

3. 3.Heat Oil and Ghee

   In the same karahi, heat 1 tablespoon of mustard oil until it smokes, then add 1 teaspoon of ghee.

4. 4.Temper Whole Spices

   Add 1 bay leaf, 1 small piece of cinnamon stick, 1/2 teaspoon of cumin, and a pinch of asafoetida. Let the cumin crackle and release its aroma.

5. 5.Sauté Onions and Aromatics

   Add 2 small chopped onions and sauté until translucent. Then add chopped ginger, garlic, and 1 chopped green chili. Continue to sauté until the onions are lightly browned.

6. 6.Add Dry Spices to Gravy

   Add 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1.5 tablespoons coriander powder, and 1/2 teaspoon Kashmiri red chili powder. Sauté for 20-30 seconds on low heat, stirring constantly.

7. 7.Incorporate Tomato Puree

   Pour in the pureed and strained tomatoes (from 2 tomatoes). Add 1/2 teaspoon of salt. Mix well and cook covered until the oil separates from the gravy (approximately 5-7 minutes).

8. 8.Prepare Paneer and Vegetables for Air Frying

   Line an air fryer basket with parchment paper. Add diced paneer, red, yellow, and green bell peppers, and diced onions. Drizzle with 1 tablespoon of mustard oil, sprinkle with salt, and 1/2 teaspoon of Kashmiri red chili powder. Mix everything thoroughly.

9. 9.Air Fry Paneer and Vegetables

   Place the basket in the air fryer. Air fry at 200°C for 10 minutes.

10. 10.Finish Gravy with Kadhai Masala

    To the cooked gravy, add 1 teaspoon of Kasuri Methi and 1 tablespoon of the freshly ground Kadhai Masala. Mix well.

11. 11.Combine Roasted Ingredients

    Add the air-fried paneer and vegetables to the gravy. Stir gently.

12. 12.Add Malai and Adjust Consistency

    Stir in 1 tablespoon of fresh malai. Add a little water (approximately 1/4 cup) to adjust the gravy consistency to your preference. Cook for 2-3 minutes.

13. 13.Garnish and Serve

    Garnish with fresh coriander leaves and ginger juliennes. Serve hot.