In a dry skillet, add coriander seeds, cumin, fennel seeds, and dried red chilies. Roast for about 3–5 minutes, then grind into a coarse powder.

Heat oil and ghee in a deep pan. Add cumin seeds, followed by garlic and ginger. Sauté until aromatic, then add chopped onions and cook until golden brown.

Stir in turmeric, chili powder, and Kadai Masala. Cook for 1-2 minutes to bloom the spices.

Add chopped tomatoes to the pan and cook for 6-8 minutes until softened and oil separates from the masala.

Reduce heat and stir in cream and kasuri methi. Simmer for 5 minutes and adjust seasoning.

In a separate pan, stir-fry sliced onions, capsicum, and diced tomatoes for 3-4 minutes, then add paneer and cook for another 2-3 minutes.

Fold the stir-fried vegetables and paneer into the spiced gravy and cook on low heat for 2-3 minutes.

Garnish with julienned ginger and fresh coriander before serving with basmati rice or naan.