Kadai Paneer

1.5 tbsp corriander seeds

5-6 Dry red chillies

1/3 cup chopped onions

1 tsp ginger garlic paste

2.5 cups chopped tomatoes

1 cup capsicum strips

1 green chilli

Garam masala

Salt

Ginger julienne

250 g paneer

Kasturi methi ( optional)

Directions

1. In a grinder or mortar-pestle, take 1.5 tablespoons coriander seeds and 5 to 6 Kashmiri red chilies. Grind to powde
2. In a kadai, heat 3 tablespoons oil. Add ⅓ to ½ cup finely chopped onions. Sautés until soft
3. Add ginger garlic paste. Saute until the raw smell goes away
4. Now add 2.5 to 3 cups finely chopped tomatoes. The tomatoes have to ripe, red and sweet. Do not add tomatoes which are very sour.. Saute until they are soft and mixed
5. Add the spice powder you made
6. Saute nicely (bhuno) until its dry. Masala should look glossy and thick
7. Add 3/4 cup capsicums strips
8. Add 1 sliced green chilli and 1/2 cup water
9. Saute further until the capsicum is almost done
10. Add garam masala and salt as required
11. Add 250g paneer. Mix nicely
12. Lastly add 1 teaspoon crushed kasuri methi (dried fenugreek leaves), ginger julienne (from 1 inch ginger) and 2 tablespoons coriander leaves. Mix again. If you do not have kasuri methi, then simply omit adding them. 
13. Ginger julienne are a must, so do not skip them. They impart a great deal of fresh, zesty flavor to the dish. 

https://www.vegrecipesofindia.com/kadai-paneer-recipe-kadai-paneer/#h-kadai-paneer