Make the Kadai Masala:

• Roast coriander seeds, fennel seeds, cumin seeds, peppercorns, and dry red chiles in a dry pan for 2–3 minutes until fragrant and spicy-smelling.
• Let them cool down.
• Grind them into coarse crumbs (nothing too fine!) grinding in a grinder or with mortar and pestle. Keep this kadai masala aside.

Stir Fry Veggies and Paneer

• Heat oil in a pan.
• Now add the chopped onion, bell pepper, and paneer triangles.
• Stir fry them on medium flame for 2–3 minutes.
• Add 1 tbsp of the prepared kadai masala with some salt and mix well.
• Take everything out of the pan and set aside.

Cook the Gravy:

• To the same pan, or a wok, add 2 tablespoons ghee or oil.
• Stir in the minced onion and cook until light brown.
• Add the ginger-garlic paste, stir and cook 1 minute.
• Add the tomato puree along with red chili powder, turmeric powder, garam masala powder and little salt.
• Saute the gravy until the oil gets floated and you see tiny bubbles on the oil. (this is when the masala is ready).

Finish the Dish:

• Put the stir fried veggies and paneer to the gravy.
• Combine everything gently so that the paneer does not break.
• Sprinkle fresh cream, green chilies(slit), julienned ginger, and kasuri methi.
• Fry for an additional 2 minutes on low heat.
• Garnish with fresh coriander leaves and a few more strips or ginger on top and serve.