Step 1

In a small pan, dry roast spices mentioned under "Kadai Masala" over low heat for 2 minutes or until aromatic, stirring constantly. Switch the flame off and let spices cool down and then grind it to a coarse powder.

Step 2

In a kadai or pot, heat oil over medium-low heat.

Step 3

Once the oil is hot, put cumin and let it sizzle for a few seconds.

Step 4

Now add onion, ginger garlic paste, slightly increase the flame and and cook for around 5-7 minutes until the onion starts browning.

Step 5

Add tomato, turmeric, chilli powder, garam masala, coriander powder, cumin powder, salt and mix well. Cook for another 6-8 minutes until raw aroma vanishes and tomatoes turn mushy.

Step 6

Meanwhile, in a separate pan, heat 1 tbsp oil and stir fry mixed peppers and onion for a minute just until mixed peppers are half cooked.

Step 7

Then add paneer cubes and saute for a minute.

Step 8

Now add 1/4 teaspoon chilli powder, freshly ground kadai masala and mix well until vegetables and paneer are well coated with spices.

Step 9

Transfer stir-fried vegetables to the onion-tomato masala and carefully mix until well combined.

Step 10

Ensure not to break paneer cubes. Switch off the heat and add coriander.

Step 11

Serve piping hot kadai paneer with any flatbread of your choice.