In a dry skillet over medium heat, toast 1 tablespoon each of coriander seeds, cumin seeds, fennel seeds, black pepper, and dried red chilies for about 3-4 minutes until fragrant. Transfer the toasted spices to a spice grinder. Pulse until you achieve a fine Kadai Masala powder.

In a kadai or deep pan, heat 2 tablespoons of oil and 1 tablespoon of ghee over medium heat. Once shimmering, add 1 teaspoon of cumin seeds, finely chopped garlic (3-4 cloves), and freshly grated ginger (1 teaspoon). Sauté for about 1-2 minutes until golden.

Introduce 1 finely chopped onion to the pan and cook over medium heat for 5-6 minutes, stirring occasionally, until the onions turn golden brown.

Sprinkle in ½ teaspoon of turmeric and 1 teaspoon of chilli powder along with 1 tablespoon of Kadai Masala. Stir well for about 30 seconds.

Add 2 medium-sized chopped tomatoes to the mixture and cook for an additional 5-7 minutes until softened.

Stir in ½ cup of cream, a pinch of salt, 1 teaspoon of kasuri methi, and fresh coriander. Allow to simmer for about 5 minutes.

In a separate pan, heat 1 tablespoon of oil over medium heat and add ½ cup of cubed paneer, sautéing for about 3-4 minutes until lightly golden.

Gently fold the stir-fried paneer and vegetables into the simmering gravy. Let them mingle on low heat for a few minutes.

Before serving, garnish with julienned ginger and serve hot alongside naan or steamed basmati rice.