Prepare Kadai Masala: Dry roast coriander seeds, cumin, fennel, black pepper, and red chillies in a pan over medium heat for 2-3 minutes until fragrant, let cool, then grind into a powder.

Sauté Base: Heat oil and ghee in a kadai, add cumin seeds and let sizzle. Add garlic and ginger, sauté until golden brown. Stir in onions and cook until translucent.

Cook Spices: Add turmeric and chilli powder to onion mixture, mixing for 30 seconds, then add Kadai Masala and mix thoroughly.

Tomato Base: Add chopped tomatoes, cook for 5-7 minutes until they soften and oil begins to separate.

Finish Sauce: Stir in cream, salt, and kasuri methi, simmer for 3 minutes on low heat.

Stir-fry Vegetables: In another pan, heat oil and cook sliced onions, capsicum, and diced tomatoes for 5 minutes. Fry paneer cubes until golden.

Combine: Fold stir-fried vegetables and paneer into creamy tomato sauce, simmer for 2-3 minutes.

Garnish: Serve hot, garnished with julienned ginger and fresh coriander.