Kadai Paneer

Dry roast coriander seeds and 2-3 dry red chilies till slightly browned and a nice aroma starts to come.

Grind to make a slightly coarse powder

Heat oil in a pan

When the oil is hot, add the remaining dry red chilies, cloves, black cardamom, black peppercorns and cinnamon stick.

Fry for 20 seconds.

Add onion and fry till translucent

Add green chilies and ginger garlic paste

Fry till onion turns golden brown

Add tomato puree and tomato and fry for 2-3 minutes

Add the ground masala powder, salt, Kashmiri red chilli powder and garam masala powder

Now add half cup water and cook for 2-3 minutes.

Add capsicum and paneer and cook for 2-3 minutes. Add some more water if the gravy is too thick.

Cook until oil starts to separate from the sides.

Add ghee and lemon juice and mix well.

For smoky flavour, heat a piece of coal for 5-6 minutes on flame till it is red hot.

Keep a piece of aluminium foil over the curry and keep the piece of coal over it.

Pour 1 tbsp ghee on the hot coal and immediately close the lid for 15-20 minutes.

Reheat before serving.

Serve hot with phulke, naan or laccha paratha.