Step 1: Prepare the Veggies

• Heat 1 tsp oil in a pan, lightly sauté paneer cubes until golden. Set aside.
• In the same pan, toss cubed onions and capsicum for 2–3 minutes on high flame (keep them crunchy). Remove and set aside.

Step 2: Make the Base

• Heat remaining oil in a pan. Add finely chopped onion and sauté until golden brown.
• Add ginger-garlic paste and cook until the raw smell disappears.
• Add tomato puree and cook until oil separates.
• Add turmeric, red chili powder, salt, and the prepared kadhai masala. Mix well.

Step 3: Combine Everything

• Add sautéed paneer, onions, and capsicum to the masala.
• Mix gently to coat everything with the gravy.
• Add garam masala, kasuri methi (crushed between palms), and a splash of water if needed.
• Simmer for 3–4 minutes on low heat.

Step 4: Garnish & Serve

• Garnish with chopped coriander leaves.
• Serve hot with naan, roti, or jeera rice.

🍽️ Serving Suggestions

• Perfect with tandoori roti, butter naan, or paratha
• Add a side of onion salad and mint raita
• Great for lunchboxes, dinners, or festive menus
• 💡 Pro Tips
• Use fresh, soft paneer for the best texture
• Don't overcook the capsicum and onion cubes – they should remain slightly crunchy
• Use homemade kadhai masala for authentic flavor

🧠 Nutritional Highlights

✅ Rich in protein and calcium from paneer

✅ Bold flavors without cream or heavy butter

✅ Vegetarian, gluten-free, and comforting