Heat oil in a skillet on medium-high heat. Add panchpuran and let it sizzle for 20 seconds. Now add finely chopped onion, ginger, and garlic, and saute for 30 seconds.
Add ¼ cup water, stir, and cook for 2 to 3 minutes so the aromatics cook and the onions turn translucent.
Now add diced onions and peppers and stir-fry them for a minute.
Add paneer pieces, kasoori methi (fenugreek), salt, spices, tomato puree, and tomato paste. Add ¼ cup water and stir well.
Reduce the heat to medium, cover the pan with a lid, and cook for 6 to 8 minutes or until the paneer and vegetables soften, stirring once in between.
Check for seasoning and adjust as per your liking. Turn off the heat. Stir in cardamom powder, julienned ginger, and chopped cilantro. Enjoy!
Paneer Quality: Use fresh and good-quality paneer for the best taste and texture. Make your own paneer or buy a good quality brand.
Kadai Masala: If you have time, prepare the kadai masala from scratch by roasting and grinding whole spices as per the recipe above. Freshly ground masala adds a robust and authentic flavor to the dish.
Don't overcook: This maintains a slight crunch in the onions and bell peppers which enhances the taste of this dish.
Adjust Spice Level: Adjust the amount of red chili powder according to your spice preference. Add paprika instead to make it milder or double it for a spicier taste.
Finishes: Cardamom powder and julienned ginger provide an authentic taste, don't skip them.
Garnish: Finely chop cilantro leaves and sprinkle them on the dish before serving. The freshness of cilantro adds a pleasant aroma and visual appeal.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.