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 PaneerHeat 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 tablespoon 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.