Preparation

In a pan, dry roast the kadhai masala spices on a low flame for 3-4 minutes until aromatic. Remove, cool and grind to a powder. Keep aside.

In the same pan, heat oil or ghee. Fry bay leaf and cinnamon stick for a few seconds.

Add finely chopped onions and fry on medium-high flame for 5-6 minutes until soft and lightly browned.

Stir in ginger garlic paste and fry on high flame with constant stirring for a minute.

Add grated tomatoes and fry on a high flame for 3-4 minutes until the moisture is almost evaporated.

Add 1 tsp of prepared kadhai masala, turmeric and salt. Fry this mixture for 1 minute.

Combine chopped green bell pepper and paneer cubes. Fry for 2-3 minutes on a low flame until it bell pepper is somewhat cooked but retaining its crunch and green colour, and the paneer is coated with the masala.

Sprinkle garam masala and kasuri methi and stir to combine.

Serve hot with rotis. Remove the bay leaf and cinnamon stick before serving.

Tip:
You can preserve paneer for longer in the freezer. Remove from freezer and keep in lightly salted hot water for 20 minutes before using in a recipe. The paneer will thaw and have a soft consistency.

Add extra 1/2 - 1 tsp of red chilli powder if you like higher spice levels in the curry.