To prepare the kadhai masala, dry roast the spices for the kadhai masala in a pan over low flame for 3-4 minutes until fragrant. Allow them to cool, then grind them into a fine powder using the chutney jar of the Prestige Amica Super Mixer Grinder. Set aside.

Marinate the diced paneer in ½ tsp Kashmiri red chilli powder and a pinch of salt. Let it rest for 10 minutes.

Cut the capsicum into ½-inch squares. Quarter the onion and separate the layers to obtain single-layer onion pieces.

Heat 1 tbsp butter and 1 tbsp oil in a pan. Sauté the paneer cubes over medium flame until golden on all sides. Drain well and set aside.

In the same pan, sauté the onion and capsicum for 1-2 minutes until slightly softened. Drain and transfer them to a dish. Keep aside.

In the same butter-oil mixture, add the whole spices (bay leaf, cinnamon pieces, green cardamom, cloves) and fry for a minute until aromatic.

Add finely chopped onions and ginger-garlic paste to the pan. Sauté for 5-7 minutes until the onion becomes soft and golden brown. Add grated tomatoes and sauté for another 5-6 minutes.

Remove and discard the bay leaf, cinnamon, and cloves. If desired, you can also remove the cardamom for a milder flavour. Transfer the remaining contents of the pan to the chutney jar or wet grinder jar. Grind to a smooth paste, adding a few tablespoons of water if needed.

Heat 1 tsp ghee in a pan and stir in 1 tsp Kashmiri red chilli powder. This will give a vibrant red colour to the gravy.

Add the prepared spice paste, along with turmeric, coriander powder, and salt. Mix well and let it simmer for 1-2 minutes.

Incorporate the paneer pieces and sautéed onion-capsicum into the gravy, along with the prepared kadhai masala. Gently stir to coat the ingredients. Allow it to simmer for 1-2 minutes.

Finally, crush the kasoori methi between your fingertips and sprinkle it over the prepared kadhai paneer. Serve hot with rotis.