Dry roast the ingredients of kadai masala till the aroma emanates. Leave the bay leaf and dry grind roughly the rest of the roasted dry masala. Use the masala as required and store rest in an air tight container for further use.

Cut the paneer in cubes. The capsicum should be cut in big square shape, and half of the onion to be cut in squares with the florets separated from each other (see the photos).

Take 2 tbsp oil in a pan. Heat and fry paneer cubes from every side to light brown in medium flame.

Fry the cut capsicum pieces in high flame to get them crunchy. Lastly fry the onion wedges. Keep these aside.

Now heat 2 tsp butter in the pan. Saute ginger and garlic in low flame for 1 minute. Add to pan 1/2 tsp turmeric powder and 1 tsp chilli powder. Saute for 30 seconds. Now add the onion tomato paste. Cook in medium flame till the butter separates. Add the fried onion and capsicum. Then add a little water and cook for a minute. Now add the fried paneer and cream. Adjust the salt and mix 1 tsp crushed kasoori methi. Cook covered for 2 minutes.

The kadai paneer is ready now. Garnish with chopped coriander leaves.
Thanks.