The mouth-watering, spicy and delicious dish is made with paneer and bell peppers along with fresh ground spice powder.


1. To make kadai masala, you need to grind 2 tbsp of coriander seeds, ¾ tbsp fennel seeds, 3 to 4 kashmiri chillies and 2 green cardamoms. Ensure to make a fine powder of these ingredients.

2. Now, heat a pan with a ½ tbsp of oil and set it on high flame. Add the heaped cup of cubed onions. Along with it, also add around 6 to 7 slit cashew nuts. Let it saute until they turn translucent pink or lightly golden.

3. Add a cup of neatly cut tomatoes and continue to cook it on medium flame until they turn soft. If required, pour some water and sprinkle some salt as per taste. Cover it.

4. After some time, let it cool down and then transfer it to a grinder. Blend it well to make a smooth paste without adding water.

5. To get the restaurant style flavour, use the previous pan and heat some oil in it by setting the flame high. Add capsicum and onions and let it cook a little (half cook) by tossing it around continuously to avoid it from burning.

6. Add paneer to the pan and toss it around the pan for less than 2 mins or else it might turn hard. Set the flame on medium heat while doing so.

7. Take another pan and pour the ginger garlic paste into the heat pan with oil. Add the kadai masala or the grinded spices and roast it a bit.

8. Now add the blended puree of tomato and onions and mix it well for about 2 mins. Add half tbsp of garam masala.

9. Pour ¾ cup of water, mix it well and boil it. Let it cook until the gravy thickens and sprinkle some kasuri methi.

10. At last, add the sauteed onions, capsicum and paneer, turn off the stove and stir it well.

Serve it hot by garnishing it with chopped coriander leaves and ginger juliennes.

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