Kritika Handa
Dry roast 1 tablespoon coriander seeds and 1 teaspoon cumin seeds for 1-2 minutes. Coarsely grind them for the signature Kadhai flavor.
Heat oil in a kadhai and sauté chopped onions, capsicum, and a few green chilies for 3-4 minutes until slightly soft. Set aside.
Mix in turmeric, red chili powder, garam masala, and salt. Cook the masala for a few more minutes, stirring frequently until the oil releases.
In the same kadhai, add grated or pureed tomatoes. Cook until the oil separates. Add ginger-garlic paste and the roasted spice powder.
Gently add cubed paneer to the masala, mixing it well to coat the paneer with spices. Cook for 2-3 minutes on low heat.
Add the sautéed onions and capsicum back into the pan. Stir gently and cook for another 2-3 minutes to blend the flavors.
Garnish with fresh coriander leaves and a sprinkle of kasuri methi (dried fenugreek leaves) for that restaurant-like aroma and flavor. Serve hot.