Roast cumin seeds, dried red chillies, coriander seeds and fennel seeds (saunf) on low heat till they become slightly dark and fragrant.
2 Teaspoons Coriander Seeds (Sabut Dhaniya), 3-4 Whole Dried Red Chillies, 2 Teaspoons Cumin Seeds (Jeera), 1 Teaspoon Saunf (Fennel Seeds)
Grind it to a coarse powder with a mortar and pestle. Adding freshly ground spices greatly enhances the taste of this dish.
Heat oil in a pan and add the ground spice powder to it.
Roast it on low flame for a minute. Do not overcook the spices otherwise they will become bitter.
Add finely chopped or pureed onions to the gravy and fry it for 2 minutes.
1 Large Onion
Add finely chopped or grated ginger and garlic and roast them.
1 Inch Piece of Ginger, 4-5 Garlic Cloves
Add tomato puree to the pan and cook till the raw smell of tomatoes goes away.
2 Large Tomatoes
Add the dry spice powders, turmeric powder (haldi), red chilli powder, garam masala, coriander powder (dhania powder), crushed dry fenugreek leaves (kasuri methi), salt and sugar. (The photo doesn't show all the spices.)
1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 2 Teaspoons Coriander Powder (Dhaniya Powder), 1 Teaspoon Garam Masala, 2 Teaspoons Salt, 1 Tablespoon Kasoori Methi (Dried Fenugreek Leaves), 1 Teaspoon Sugar
Add diced capsicum to the gravy. Add 1 cup water to the gravy and cook for a few minutes.
1 Green Capsicum (Bell Pepper / Shimla Mirch)
Finally add the paneer cubes. Cover the pan with a lid and cook for 5 minutes till the Paneer is cooked.
250 Gram Paneer
Kadai Paneer is ready. Garnish it with chopped coriander and serve it hot with any Indian bread like naan, missi roti, lachha parantha.