Prepare all the ingredients for kadai paneer as shown. Make ginger-garlic paste and puree the tomatoes in a blender.

Heat oil in a wok (kadai). Add the chopped onions and sauté until they turn light golden. Remove the onions to a plate and let them cool.

In the same oil, add the chopped bell peppers and fry for 1-2 minutes. Then shallow fry the paneer pieces as well.

In a blender, add the sautéed onions and all the whole spices listed. Grind to a paste.

Heat butter in the wok. Add the ginger-garlic paste and sauté. Add the tomato puree and cook until the raw smell disappears. Once the tomato puree is cooked, add the onion and whole spice paste.

When the onion mixture turns brown, add turmeric powder, Kashmiri red chili powder, kitchen king masala, and salt. Sauté on medium heat for 1 1/2 to 2 minutes. Once the spices are cooked, add the yogurt and mix well.

Add water as needed to the wok and bring to a boil. Add the fried paneer pieces and cook for 2-3 minutes.

As the gravy thickens, add the fried bell peppers and dried fenugreek leaves. Mix well and turn off the heat after 2 minutes.

Sprinkle fresh cilantro leaves over the restaurant-style kadai paneer and transfer to a serving dish.