Dry roast the spices; coriander seeds, cumin seeds, peppercorns and dry red chilies on medium heat for a few minutes, stirring often.

Once they turn slightly brown, turn off the flame and make into a fairly fine powder.

This is the kadai masala, to make this curry.

Also puree the tomato and keep it aside.

Heat oil in a pan/kadai on medium heat. Once hot add cube size chopped onion and fry them till light brown. Remove from pan and keep aside.

To the same pan/kadai fry chopped capsicum with oil and keep aside. 

Also fry paneer cubes till light brown.

In the same pan /kadai, heat oil and add chopped vegetables except capsicum. Sprinkle some salt.

Mix well, cover and let them cook 70%. Stir in between.

 To make curry: In a kadai/deep saucepan, heat oil and once hot, add the bay leaf; sauté for a few seconds and then add cumin seeds.

Add finely chopped onion and ginger garlic paste. Fry for few mins till onion becomes light brown.

Keeping the flame on low add turmeric powder and red chilli powder. Saute well.

 Now add tomato puree and saute well.

Now add prepared kadai masala and salt. Saute well.

 Add the roasted vegetables and mix well.

Add required water as per your consistency. Cover and cook until the vegetables are cooked well.

At this stage, add fried onion (cube sized) and bell pepper, mix well and simmer the curry for about 1 minute.

 Add cream, garam masala and kasurimethi. Saute well.

Spicy and mouth-watering Vegetable Kadai is ready to serve.