Kadai Paneer

First, prepare the fresh kadai masala. In a dry pan over medium heat, add the coriander seeds, dried red chillies, black peppercorns, cumin seeds, and cardamom pods. Dry roast them for about 2 minutes, stirring continuously until they become fragrant and lightly toasted. Remove from heat, allow to cool completely, and then grind them into a coarse powder using a mixer or spice grinder. Set this freshly ground kadai masala aside.

If using store-bought paneer, cut it into medium-sized cubes and soak them in a bowl of warm salted water for 10 minutes. This step ensures the paneer stays soft and moist during cooking. Drain and pat dry gently with a clean cloth before use. If you prefer, you can also lightly pan-fry the paneer cubes in a teaspoon of butter until they turn golden on the outside, then set aside.

Heat oil in a kadai or heavy-bottomed pan over medium-high heat. Add the finely chopped onions and sauté them well for 6 to 8 minutes until they turn golden brown. Stir frequently to ensure even cooking. This is an important step as properly caramelised onions form the rich base of the gravy and give the dish its deep, sweet flavour.

Add the ginger garlic paste to the golden onions and cook on medium heat for 2 minutes until the raw smell completely disappears. Stir continuously so the paste does not stick to the bottom of the pan. You will notice a lovely aroma rising from the pan when the ginger garlic is cooked through properly.

Add the finely chopped tomatoes to the pan along with a pinch of salt. Cook on medium heat for 8 to 10 minutes, mashing the tomatoes as they soften, until the oil begins to separate from the masala and the mixture becomes thick and deep red in colour. This step is crucial for developing a rich, flavourful gravy base.

Lower the heat slightly and add the Kashmiri red chilli powder, turmeric powder, and half of the freshly ground kadai masala. Mix everything well and cook for 2 minutes on medium heat until the spices are well incorporated into the tomato onion base and the oil separates on the sides of the masala.

Add the cubed capsicum and the cubed onion pieces to the masala. Stir well to coat them with the gravy. Cook for 3 to 4 minutes on medium-high heat. You want the capsicum and onion to be slightly cooked but still retain a little crunch, as this gives Kadai Paneer its signature texture and freshness. Do not overcook the vegetables at this stage.

Add the paneer cubes gently to the kadai and toss everything together so each piece of paneer is well coated with the rich masala. Add about 1/4 cup of water to adjust the consistency of the gravy. Stir gently and cook on medium heat for 3 to 4 minutes. Be careful while stirring so the paneer cubes do not break apart.

Add the butter, fresh cream, garam masala powder, and the remaining freshly ground kadai masala to the pan. Mix gently and cook for another 2 minutes on low heat. Crush the kasuri methi between your palms and sprinkle it over the curry. Stir once more and taste for salt, adjusting as needed. The kasuri methi adds a beautiful restaurant-style aroma to the dish.

Turn off the heat and garnish generously with freshly chopped coriander leaves. Your Kadai Paneer is now ready to serve hot. Serve immediately with soft chapatis, butter naan, phulkas, or alongside jeera rice and pulao for a complete and satisfying meal that the whole family will love.