Kadai Paneer

Uses

• ½ teaspoon Kashmiri red chili powder ((adjust to taste))
• ¼ inch cinnamon ((Ceylon cinnamon and not cassia))
• 2 cloves
• 1 teaspoon fennel seeds ((saunf))
• 2 to 3 green cardamoms
• 1 to 2 Kashmiri dried red chilies ((deseeded, less spicy variety, leave out for kids))
• 1½ tablespoons coriander seeds ((daniya, I use 2 tbsps))

Uses

• 1 tablespoon oil
• 1 cup (125 grams) onions ((sliced or diced, 1 large))
• 6 cashew nuts ((can substitute with 3 tbsp cream))
• 1 to 1½ tablespoon oil (or ghee (divided ½ + ½))
• 1 onion (Optional (medium, cubed, layers separated))

Uses

• 1½ to 2 cups (300 grams) tomatoes ((chopped, 2 large or 3 medium))

Uses

• 1 teaspoon ginger garlic paste ( or crushed)

Uses

• ½ cup capsicum ((bell peppers cubed))

Uses

• 1 to 1½ tablespoon oil (or ghee (divided ½ + ½))
• ½ to 1 teaspoon ginger (julienne)

Uses

• ½ teaspoon garam masala ((adjust to taste))

Uses

• 1 to 1½ tablespoon oil (or ghee (divided ½ + ½))
• ½ to ¾ teaspoon salt ((adjust to taste))
• 1½ to 2 cups water (for gravy)

Uses

• 1 teaspoon kasuri methi ((dried fenugreek leaves))

Uses

• 2 tablespoons coriander leaves ((cilantro chopped finely))