Heat ghee / butter or oil in a kadai (wok) or a pan. Finely chop or make a paste of ginger, garlic and green chillies. Add them to the pan and fry for a minute.
2 Inch Ginger, 5-6 Cloves Garlic, 2 Green Chillies
Finely chop or make a puree of the onions and add them to the pan. Fry them for 4-5 minutes till they become translucent or golden brown.
2 Medium Sized Onions
Make a puree of the tomatoes and add them to the pan. Cook the mixture for 5-6 minutes till the raw aroma of the tomatoes goes away.
4-5 Large Tomatoes
Add coriander powder (dhania powder), turmeric powder (haldi), red chili powder and garam masala to the gravy.
1 Tablespoon Coriander Powder (Dhania Powder), 2 Teaspoons Red Chili Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Garam Masala
Thinly slice or chop the capsicums. Add them to the gravy and cook for 2-3 minutes.
1 Medium Sized Green Bell Pepper (Capsicum)
Add 3/4 cup water to adjust the consistency along with salt, according to taste. Then add cream to the gravy.
2 Teaspoon Salt, or to taste, 1/2 Cup Cream
Add crushed dry fenugreek leaves (kasuri methi) to the gravy.
2 Teaspoon Crushed Kasuri Methi (Dry Fenugreek Leaves)
Then add the paneer cubes and cook for 2-3 minutes.
250 gm Paneer (Indian Cottage Cheese)
Add coriander leaves to garnish. Kadai Paneer Gravy is ready, serve it hot with roti or naan (Indian flatbread).
1/2 Cup Chopped Coriander