KADAI PANEER

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INGREDIENTS
For Kadai Masala:
1 tsp cumin seeds (Jeera)
1 tsp fennel seeds (saunf)
1 tbsp coriander seeds (dhaniya)
2-3 whole red chili (optional) I avoided due to kids

For Masala:
1tbsp dry roasted besan
3-4 tbsp oil
2-3 tbsp ghee or butter 
2-3 tej pata (bay leaves)
2-3 cloves (laung)
1 tsp jeera (cumin seeds)
1 tsp grounded black pepper
4-5 large sliced onions
1 tsp crushed or finely chopped ginger
1 tbsp crushed or finely chopped garlic
6-8 finely chopped large tomatoes
1 tsp haldi (turmeric powder)
1 tsp dhaniya powder (coriander powder)
1 tsp jeera powder (cumin powder)
1/2 tsp amchur powder (dry mango powder)
1 tsp kasuri meethi
1/2 tsp sugar
1/2 kg paneer
salt and red chili to taste

Veggies: 
1 diced onion
1 diced capsicum
1 thickly sliced tomato


 METHOD:
In pan, dry roast all the ingredients mentioned under kadai masala. Don't over-roast. Blend to make
coarse powder , don't make fine powder. Set aside.

In large kadai, heat some oil, add ghee. Add tej pata, laung, jeera, grounded black pepper. Saute and add sliced onions. Saute onions till golden in colour.

Once onions turn golden in colour, add ginger-garlic, roasted besan and chopped tomatoes. Add all the dry masalas , mix well. Cover and cook till tomatoes turn soft and mushy.

Open the lid and cook masala till it releases oil.

Add sugar and kasuri meethi.

In separate pan, add some oil, saute diced onion, diced capsicum, sliced tomato and diced paneer on high flame, add kadai masala over it.

Transfer this in gravy, mix well garnish with coriander leaves and serve hot.