Main Ingredients:

• Paneer – 400 – 500 gm, cubed
• Oil – 3 – 4 tbsp
• Whole spices – green cardamom – 3 – 4, cinnamon stick – 1/2 inch, cloves – 4, bay leaf – 1
• Onion – 1 cup, finely chopped
• Ginger-garlic paste – 1.5 tbsp
• Turmeric powder – 1/4 tsp
• Kashmiri chilly powder – 1.5 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1/2 tsp
• Tomato – 2 medium-small, pureed or finely chopped
• Green bell pepper / capsicum – 1/3 cup, cubed
• Onion – 1/3 cup, cut into large cubes
• Kasoori methi – 1/2 tsp, crushed
• Garam masala powder – 1/4 tsp
• Butter – 2 – 3 tsp
• Heavy cream – 1.5 tbsp
• Coriander leaves – 3 tbsp, chopped
• Green chilies – 2 – 3, diagonally sliced
• Ginger – 1/2 tsp, thinly sliced
• Salt – To taste

For kadai masala (to dry roast and coarsely grind):

• Coriander seeds – 1 tbsp
• Dried red chilies – 2
• Whole black peppercorns – 1/2 tsp
• Fennel seeds – 1/4 tsp
• Cumin seeds – 1/2 tsp