Take 3 ripe tomatoes, 2 large red onions, 12 garlic cloves. Boil or pressure cook till mushy. Puree in a food processor. Keep aside.
Heat 1 tbsp oil. Add a quarter tsp of cumin with a generous amount of kasuri methi. Now pour the puree. Add 1 tsp red chillie powder, 1/2 tsp turmeric powder and salt to taste. Cook well until oil separates. Add 250 gms of paneer (I used fresh home made paneer). Cook on medium flame for 3 to 5 minutes. Add some water to adjust the consistency of the gravy. I don’t like it runny so use a few splashes of water. Add diced capsicum (1 large) and onions (1 medium). Give a good stir and add 1 tbsp of tomato sauce (It balances the flavors) Cook for a minute or two. Turn the heat off else the capsicum and onions will overcook and lose their crunch. Add 1 tsp of butter (optional – I didn’t) and fold it in. Sprinkle some crushed kasuri methi. Serve with naan, roti or lachcha paratha. Kadhai paneer can’t get simpler than this. Again no cashews or poppy seeds but awesome taste. A light summery fuss free kadhai paneer. Happy cooking. Enjoy!