Kadhai paneer

Firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.

Further dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppers and 3 dried red chillis. fry till they turn aromatic.

Allow to cool and coarsely powder them in a mixer. Keep aside.

Further saute ½ onion petals and ½ cubed capsicum.

Add ¼ tsp turmeric and ½ tsp chilli powder.

Further add blended tomato-onion paste and mix well.

In addition, add prepared kadai masala and 1 tsp salt.

Cook till the masala paste starts to release oil.

Now add ½ to 1 cup water adjusting consistency as required.

Now add ½ to 1 cup water adjusting consistency as required.

Add paneer cubes, 2 tbsp cream and mix gently.

Cover and simmer for 5 minutes.

Furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. Mix well.

Finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.