Restaurant-Style Kadhai Paneer

Set a pan over high flame and once hot, reduce the flame to low. Add 2 Kashmiri red chillies, 2 tsp cumin seeds, 2 tbsp coriander seeds, 2 tsp fennel seeds, and 8-10 black peppercorns. Dry roast them on low flame while stirring continuously until they become fragrant, then transfer to a bowl and let them cool down completely. Once cooled, use a mortar and pestle or mixer grinder to grind the spices coarsely into a coarse powder.

Cut 1 capsicum, 1 onion, 2 tomatoes, and 500g paneer into uniform triangles and cubes according to your preference, and keep them in bowls. Chop and reserve the onion and tomato trimmings to be utilized later in the gravy.

Set a deep pot over high flame, add 4-5 tbsp ghee and let it heat. Add 1 tsp cumin seeds and chopped onions (2 nos. plus remaining vegetable trimmings), and stir and cook until the onions turn light golden brown.

Add 3 tbsp chopped garlic and 2 tbsp chopped ginger once the onions turn light golden brown, and continue to cook until the onions turn fully golden brown.

Reduce the flame to low, and add 1/2 tsp turmeric powder, 2 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, 3 tbsp prepared kadhai masala, and 3-4 chopped green chillies. Stir well, immediately add some hot water to prevent the spices from burning, and continue to cook until the ghee is released.

Add 5 chopped tomatoes along with the remaining chopped tomato trimmings and salt to taste. Stir well and cook until the tomatoes get mushy and the ghee separates, taking up to 25 minutes. Use a potato masher to mash the tomatoes for faster breakdown, and add hot water if the gravy becomes dry while cooking.

Set a large wok over high heat, add 1 tbsp ghee and let it heat. Add the cut capsicum, tomatoes, and onions, and toss over high flame for 1 minute. Then add the paneer along with a pinch of salt and 1 tbsp kadhai masala, and toss gently over high flame briefly to slightly fry without breaking the paneer.

Add the prepared tomato gravy into the wok with the tossed paneer and vegetables. Add a large handful of fresh coriander and a small handful of julienned ginger. Stir gently and cook for 1-2 minutes.

Add 2-3 tbsp fresh cream and a pinch of kasuri methi into the wok. Stir gently to incorporate, and finally garnish with some more freshly chopped coriander on top before serving hot.

Transfer the prepared Kadhai Paneer into a traditional serving kadhai, garnish with a drizzle of fresh cream, fresh coriander, and ginger juliennes, and serve hot with tandoori rotis.