(I forgot to take the pic of first step). Heat 2 tbsp oil in a pan. Add 1 tsp butter to it. Add finely chopped or crushed onions and saute on medium heat till translucent and soft. Add ginger garlic paste and saute till raw smell of ginger garlic goes away. Add crushed tomatoes .
Cover and cook on medium heat for 7-8 minutes till they soften.
Remove the lid and cook further 5-7 minutes on high heat till the water evaporates stirring continuously. The water is dried after 7 minutes.
Add spices - red chili powder, 2 tbsp of prepared kadhai mix and saute till spices are mixed well ( I forgot to click picture with spices). Now add salt. Mix well.
Add cashew nut paste and water. Mix well and lower the heat , cover and cook curry for 10 minutes.
In the mean time. Heat remaining oil and butter in the pan. Add chopped veggies - onions, red and green capsicum. (You can add mushroom, baby corn too).
And just toss on high heat till they are coated with oil and butter. Do not over cook and soften them. They should be firm and crunchy. Remove the veggies in a plate.
Add cubed paneer in the same pan on medium heat.
Cook golden on both sides flipping in between. Remove from heat.
Add veggies to the simmering curry. Mix well.
Add paneer. Mix well.
Add kasuri methi crushed between palms and cover and cook on medium heat for 5 minutes till all the flavors are nicely absorbed. Add chopped coriander and mix well. The kadhai paneer is ready.
Remove kadhai paneer in a serving bowl. Garnish with coriander and serve with roti, or paratha or naan or rice and enjoy.