Dry-roast the coriander seeds, dried red chilies, and cumin seeds in a pan until fragrant, then coarsely grind them into the signature kadai masala.

Heat oil in a kadai and sauté the cubed onions with ginger-garlic paste, stirring frequently, until the onions turn light golden.

Add half the capsicum chunks and stir-fry over high heat until lightly charred at the edges but still crisp, then remove and set aside.

Add the pureed tomatoes, ground kadai masala, red chili powder, and turmeric to the kadai, and cook, stirring occasionally, until the masala thickens and oil visibly separates at the edges.

Lower the heat and let the masala sit for a few minutes so the spices bloom fully before the paneer goes in.

Gently fold the cubed paneer and the reserved charred capsicum into the masala, along with the julienned ginger, taking care not to break the paneer cubes.

Simmer the kadai paneer on low heat, without stirring too much, until the paneer is warmed through and has absorbed the masala.

Turn off the heat, crush the kasuri methi between your palms and stir it in, garnish with chopped coriander leaves, and let the dish rest before serving.