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Preface  Kadhai Paneer is a definitive North Indian dish that boasts rich flavors and sweet spices. Made with succulent cells of paneer( Indian cabin rubbish) cooked in a thick, racy tomato- grounded gravy, this dish is a favorite among insectivores andnon-vegetarians likewise. The name” kadhai” refers to the traditional Indian wok in which the dish is cooked, adding to its authentic taste. Follow this easy– to- follow form to produce a eatery– style Kadhai Paneer in the comfort of your own kitchen. constituents For the Kadhai Masala 2 soupspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon black peppercorns 1 tablespoon fennel seeds 2- 3 dried red chilies 4- 5 green cardamom capsules 2 black cardamom capsules 1- inch cinnamon stick 4- 5 cloves For the Kadhai Paneer 300