Prepare the kadai masala by dry-roasting Coriander Seeds, Dried Red Chilies, Cumin Seeds, Black Peppercorns, and Fennel Seeds in a skillet over medium heat until fragrant and lightly browned; let cool, then grind coarsely and set aside.
Cut the Paneer into 1-inch cubes. Heat a tablespoon of Ghee or Oil in a heavy pan and shallow-fry the paneer until edges are golden; remove and drain on paper towels.
In the same pan add another teaspoon of Oil (or Ghee for richness) and sauté sliced Onions over medium heat until soft and translucent.
Add Ginger-Garlic Paste and chopped Green Chilies to the onions and cook for a minute until the raw aroma disappears.
Stir in Turmeric Powder and Kashmiri Red Chili Powder, then add chopped Tomatoes. Cook the mixture until the tomatoes break down and the oil begins to separate from the masala.
Add the coarsely ground kadai masala you prepared earlier and mix well; cook for 1–2 minutes to bloom the spices.
Add sliced Green Bell Peppers and the fried paneer to the pan; toss gently to coat everything with the masala.
Pour in a little Water, season with Salt, sprinkle Garam Masala, and crumble in Kasuri Methi; simmer for 3–4 minutes so the flavors meld and the bell peppers stay slightly crisp.
Finish the gravy by stirring in a splash of Fresh Cream for a silky texture and adjust seasoning as needed.
Garnish with chopped Coriander Leaves and serve the kadai paneer hot with naan, roti, or rice.
