Spicy Restaurant-style Kadai Paneer

To make the Kadai Masala, dry roast 2 tbsp coriander seeds, 1 tsp cumin seeds, 3 dried Kashmiri red chilies, and 1/2 tsp black peppercorns in a pan over low heat until fragrant. Let them cool, then grind them into a coarse powder. Set aside.

In a large heavy-bottomed pan or wok (kadai), heat 1 tbsp of oil or ghee. Add the 1 cubed onion and 1 cubed green bell pepper. Saute on high heat for 2 minutes to keep them crunchy. Add 400g paneer cubes and toss for another minute. Remove and set aside.

In the same pan, heat the remaining 2 tbsp of oil or ghee. Add the 1 finely chopped onion and saute until it turns golden brown. Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies, cooking for another minute until the raw smell disappears.

Pour in the pureed tomatoes along with 1/2 tsp turmeric powder and 1 tsp Kashmiri red chili powder. Cook this mixture until the moisture evaporates and the oil starts separating from the sides of the pan.

Add the freshly ground coarse Kadai Masala and 1.5 tsp salt to the tomato base. Mix well and pour in 1/2 cup of water to create a thick gravy. Let it simmer for 3 to 4 minutes.

Add the sauteed paneer, onions, and bell peppers back into the pan. Toss gently to coat everything evenly in the spicy gravy. Crush 1 tbsp kasuri methi between your palms and sprinkle it over the dish along with 1/2 tsp garam masala. Simmer for 2 more minutes.

Turn off the heat, garnish with 2 tbsp chopped fresh cilantro, and serve hot with naan, roti, or jeera rice.