Cut the paneer into 1 inch cubes. I generally simmer them in boiling water for a minute or two as this makes the paneer quite soft. You may or may not do this step. Set them aside.
Heat a frying pan without any oil and dry roast the whole spices - coriander seeds, cumin seeds, fennel seeds, cloves, cardamoms and pepper corns for about a minute.
Open the cardamom pods and let only the seeds remain in the mixture. Let the mixture cool and then grind them to a fine powder.
Heat some oil in a skillet and add the onions to it. Once the onions turn brown, add the tomatoes and cook till they turn soft.
Add salt to taste and mix everything well. Add the ground spice mix and stir to mix well.
Transfer the onion-spice mixture to a deep bowl and using a hand blender blend it to a smooth paste or alternatively you can put the content in a blender and puree it. Add little water if needed.
Add raw mango powder and give it another whizz.
In the same skillet, put butter and add ginger and garlic paste to it. Mix ginger and garlic well before the butter melts. If you are using green chilies, add them now and sauté it with the paste.
Add the shelled baby onions and cook them for about 2 mins. Tip in the diced capsicum and add the masala paste once the onions have turned translucent.
Cook everything for a min and add water to it. Stir and let it boil.
Add the paneer cubes, toss them up and mix well with everything. Add salt and coriander leaves to it and mix well.
The kadhai paneer is ready to be served hot with roti/parantha. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2014/06/restaurant-style-kadai-paneer/