First take 3 medium sized tomatoes, puree it fine without adding water, set aside.
To a pan add 2 tablespoon coriander seeds, 2 Kashmiri red chilies, 10 whole pepper, 1/2 teaspoon cumin seeds, one 1 inch cinnamon, 1 clove, 1 cardamom. Dry roast it well until golden or aroma comes.
Cool down completely then grind it slightly coarse, Set aside.
To the same pan heat 1 tablespoon oil add 2 tablespoon onion, 2 tablespoon green capsicum, 2 tablespoon red capsicum.
Saute in high flame for one minute.
Add 200 grams paneer, add 1 and 1/2 teaspoon prepared kadai masala.
Saute for 2 minutes then toss in high flame for 1 minute and switch off, set aside.
To a kadai add 1 tablespoon oil, 1 tablespoon ghee add 1/2 teaspoon cumin seeds, let it splutter.
Add 1 medium sized onion (finely chopped), 1 teaspoon ginger garlic paste, salt to taste. Saute until it turns golden.
Add tomato puree, 1 heaped teaspoon red chili powder.
Mix it well.
Cook covered until raw smell leaves,10-12 minutes.
Add little water.
Add remaining prepared kadai masala.
Add tossed paneer, onion and capsicum.
Mix it well. Cook for 2 minutes.
Add 2 tablespoon fresh cream, crush and add 1 teaspoon kasoori methi and 1 tablespoon coriander leaves.
Mix it well. Cook for 1 minute.
Oil starts to separate and float on top, switch off.
Kadai Paneer is ready!