Kaadai Paneer the traditional way

Quick instructions:

• Heat 1 tablespoon cumin, coriander seeds, whole pepper and fennel seeds in low flame for 1 minute and crush into a spice powder using a pestle&mortar;
• In a Kadai, heat 2 tablespoons oil, 1 inch peeled and chopped ginger, 1 thinly sliced onion, and 1/2 a tablespoon cumin and fry till the onion turns golden brown;

• Add the kadai ingredients into a blender along with two tomatoes sliced and blend into a paste;

• Add the paste into the Kadai along with half a tablespoon of turmeric powder, one tablespoon of red chilli powder and salt, one and a half tablespoons of coriander seeds powder and the spice mix; Sauté till the oil separates

• Add cut capsicums (red and green) and half a shelled onion into the Kadai and stir fry the curry for 5 minutes on medium flame;

• Add 1/4th teaspoon raw mango powder and 1 spoon yogurt—and mix the curry;

• Add 200 grams cut paneer into the curry and give it a gentle mix;
• Simmer for 2 minutes, add dried fenugreek leaves and serve hot with chapathis;
• This serves 6 people. 

My thanks to the following YouTube instructions that inspired me to improvise:

• Your Food Lab
• Rajshri Kitchen
• Ajay Chopra
• Veena’s Curryworld
• Food.ndtv