Easy Kadai Paneer with Bell Peppers

Ingredients

• 2 tablespoons coriander seeds
• 4–5 whole dried Kashmiri red chilies (adjust for heat)
• 1 teaspoon cumin seeds
• ½ teaspoon black peppercorns
• 4–5 green cardamom pods
• 1 small piece of cinnamon (about 1 inch)
• 3–4 cloves
• 3 tablespoons neutral oil or ghee
• 1 large onion, finely chopped
• 4 medium tomatoes, roughly chopped (or 1 cup canned crushed tomatoes)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder (for color without excessive heat)
• ½ teaspoon turmeric powder
• Salt to taste
• 400g (14 oz) paneer, cut into cubes
• 1 large green capsicum (bell pepper), cut into 1-inch pieces
• 1 large red capsicum, cut into 1-inch pieces
• 1 medium onion, cut into petals (layers separated)
• 2–3 whole dried red chilies
• 1 tablespoon freshly made kadai masala (plus extra to finish)
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• Fresh cilantro (coriander) leaves for garnish
• 1 tablespoon cream or butter (optional, for finishing)
• 1 tablespoon oil or ghee
• Pinch of salt and turmeric