Instructions

1. Cut the paneer into 1 inch cube pieces and dip them in hot water (if store bought ones) for 6 – 8 mins before starting to cook.
2. In a griddle or a flat bottom pan over medium-low flame dry roast all the ingredients for the Kadhai Masala. Roast until spices are slightly brown in colour and release an aroma. Care should be taken not to burn the spices due to over – heating. Remove from heat, cool and grind to a course powder. Keep it aside.
3. In a heavy bottom pan heat 1 Tbsp oil. Over High flame sauté the diced onions and the bell peppers for a minute. Take off from heat and transfer them to a plate.
4. Heat remaining 2 tbsp oil and 1 tbsp ghee together. Add the cumin seeds and wait for them to splutter before adding the finely chopped onions. Stir till they are translucent or pink in colour and soft in texture.
5. Now add the onion paste, ginger-garlic paste and fry for 2 -3 mins or until the raw smell goes off and the onion paste get cooked
6. Add the pureed tomato and cook for 2 – mins over medium heat before adding the red chilli powder, coriander powder, turmeric powder and the kadhai paneer masala.
7. Saute for another 2 -3 mins more. Next add water, salt and cover and cook for 5-7 mins more or until the gravy starts releasing oil. Add the cream and cook for 1 -2 mins before adding the roasted vegetables cubes, paneer cubes, sugar and ginger juliennes. Toss and cook for 1 minute before taking off the heat.
8. Serve hot along with phulkas, parathas, naans or other Indian breads of your choice.