Method:

Heat water in a vessel, when it begins to boil, add onion, Kashmir chilies and cashew nuts in it, boil for 3 min and drain the water and allow it to cool to blend.

When it is ready to blend, put it in a mixer jar and blend it to a smooth paste without adding water and set aside, in the same mixer jar add tomatoes and blend it to a paste and keep ready.

Keep all the ingredients handy to start. Heat a pan by adding ghee in it, when it is hot add paneer cubes in it and fry in a medium flame until it turns golden brown in color and set aside, in the same pan add little oil,

when it is hot add fennel seeds, clove, cinnamon, cardamom and a bay leaves, saute in oil,

Add chopped onion fry until it turns to translucent, add ginger garlic paste and saute until you get a fresh aroma,

Add onion paste fry until onion separates from the edges.

Add tomato paste and tomato sauce, again fry until oil separates from it.

Add chopped capsicum, saute

Add spice powder one by one, stir fry

Add 1/2 cup of water and salt to taste, bring it to boil for 2 to 3 min, cover the lid and cook

Bring the curry to a grayish consistency, check the taste, the taste must be sweet sour and spicy, add if any ingredient if necessary to adjust to your taste. Add fried paneer into it, stir fry for 3 min in a medium low flame.

Add butter or fresh cream, stir remove from the flame.

Add chopped coriander and  spring onion, mix with the curry.

Transfer it to a serving dish and enjoy Kadai Paneer as a side dish with any Indian bread, Akki rotti or it goes well with poori’s.

Note –

Kashmir chilies gives natural colour to the dish instead of adding food colour, these chilies are mild spicy compared to other dry chilies.