Step-by-Step Instructions

1. 1.Prepare Kadai Masala

   In a pan, add 2 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tsp fennel, 3 dried red chillies, and 2 tsp pepper. Dry roast on low flame for 2-3 minutes until aromatic. Cool completely and transfer to a grinder. Grind to a coarse powder.

2. 2.Prepare the Gravy Base

   Heat 2 tbsp oil and 2 tsp ghee in a large pan. Add 1 tsp cumin and let it splutter until aromatic. Add 5 cloves of finely chopped garlic and 1 inch of finely chopped ginger. Saute well for 1-2 minutes until light golden. Add 2 finely chopped onions and saute well for 5-7 minutes until they turn golden brown. Add half tsp turmeric, 1 tsp chilli powder, 1 tbsp of the prepared kadai masala, and salt to taste. Saute on low flame for 2-3 minutes until the spices turn aromatic. Add 3 chopped tomatoes and saute well for 5-7 minutes until the tomatoes turn mushy and oil separates from the sides.

3. 3.Saute Vegetables and Paneer

   In a separate pan, heat 2 tbsp oil. Add 1 cubed onion, 1 cubed capsicum, 1 cubed tomato, and 200g cubed paneer. Sprinkle 1 tsp garam masala. Saute on high flame for 2-3 minutes until the vegetables are slightly cooked but still crunchy.

4. 4.Combine and Finish

   Add the sautéed vegetables and paneer to the gravy base. Add half cup water and mix gently. Cook for 2 minutes, allowing the flavors to meld. Add 2 tbsp cream, 1 tsp kasuri methi, and 2 tbsp chopped coriander. Garnish with 1 inch julienne cut ginger. Mix gently and serve hot.