Dry roast coriander seeds, cumin seeds, black peppercorns, fennel seeds, and dried red chilies over low heat until fragrant. Cool completely and coarsely grind into powder for the kadai masala.
2
Heat oil and a small amount of ghee in a kadai. Add tempering spices to infuse flavor into the base.
3
Add ginger and garlic, cooking until fragrant. The combination of oil and ghee creates a rich, dhaba-style flavor.
4
Add onions and sauté until golden brown.
5
Lower the heat and add turmeric powder, green chilies, and the homemade kadai masala. Cook until aromatic.
6
Add tomato puree and cook thoroughly until oil separates on the surface, indicating the spices are well cooked.
7
In a separate pan, roast the mixed vegetables with oil until lightly crispy and properly cooked through.
8
Add paneer pieces to provide protein and creamy texture for an authentic dhaba-style touch.
9
Transfer the roasted vegetables to the spiced mixture. Add water and salt, mixing gently. Keep it semi-dry rather than a thick gravy.
10
Simmer for 5 minutes to allow all flavors to blend together well.
11
Finish by adding fresh cilantro leaves and dried fenugreek leaves, stirring gently. Serve hot with roti, chapati, or naan.
PrimedTableBETA
