Kadai Paneer Gravy Firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic. Further saute ½ onion petals and ½ cubed capsicum. Add ¼ tsp turmeric and ½ tsp chilli powder. Further add blended tomato-onion paste [2tsp oil, 3 cloves garlic, 1 inch ginger, 1 onion, 2 tomatoes] and mix well. In addition, add prepared kadai masala[2tsp coriander seeds, 1tsp cumin seeds, 1/2 tsp black pepper, 3 dried kashniri red chilli] and 1 tsp salt. Cook till the masala paste starts to release oil. Now add ½ to 1 cup water adjusting consistency as required. Add 12 cubes homemade paneer, 2 tbsp cream and mix gently.cover and simmer for 5 minutes. Furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. Mix well. Finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.