In a grinder or mortar-pestle, take 1 ½ tablespoons coriander seeds and 5 to 6 Kashmiri red chilies & grind into a fine powder.
In a kadai, heat 3 tbsp oil. Add ⅓ to ½ cup finely chopped onions.
Sauté until onions are translucent and soft. Add 1 tsp ginger garlic paste.
Sauté for a few seconds until the aroma of raw garlic & ginger goes away.
Now add 2.5 to 3 cups finely chopped tomatoes. Use tomatoes that are red, sweet, and ripened. Do not use sour tomatoes.
Mix well & sauté tomatoes for 3-4 minutes on medium low to medium heat.
Add the ground kadai masala to the tomatoes.
Mix well. Sauté the tomatoes until the whole mixture resembles e a paste and starts to leave oil. This method is called ‘bhunao’ in Hindi
Add ¾ to 1 cup of capsicum julienne or slices.
Sauté the capsicum for 3-4 minutes on medium low to medium heat.
Then add 1 to 2 green chilies or 1 small serrano pepper (slit) and ½ cup water. You can add less or more water as required.
Mix well & sauté until capsicum is half cooked. You can cook it longer if you;d prefer softer capsicum.
Add garam masala powder and salt as required. Mix these with the rest of the masala.
Add 250 grams of paneer cubes.
Mix very well.
Lastly, add 1 tsp crushed kasuri methi (dried fenugreek leaves), ginger julienne (from 1 inch ginger) and 2 tbsp coriander leaves. Mix again.
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