For cooking dhaba-style kadhai paneer, make sure you don’t fry the paneer pieces. The Kadhai paneer tastes best when the fresh paneer is added last in the gravy. To make this recipe at home take 2 tbsp of coriander seeds, 1 tsp of cumin seeds, 2 bay leaves, 2 cloves, 1 tsp fennel seeds, 4 green cardamom, and 1 teaspoon of peppercorns.Put a tawa or a pan over medium flame and dry roast them until you can smell the aroma of these spices. Once roasted, crush them using mortar and pestle and make a powder. Keep aside. Next, prepare the gravy for the dish by heating 3-4 tbsp of vegetable oil in a kadhai. When the oil is hot enough, 2 sliced large onions in it. Cook until brown in colour, and then add 4-5 chopped tomatoes in it. Stir well and cook for 2-3 minutes. Then, turn off the flame and let the masala cool down a bit. Blend the onion-tomato mixture to a paste. Then, put the same kadhai back again, and melt 2 tbsp of butter in it. When the butter is melted. Add 3-4 dry red chillies in it along with 2 bay leaves. Next, add 3-4 chopped garlic cloves, ½ inch ginger, 5 green chillies. Stir and cook until the raw smell of ginger goes away. Finally, add 1 thinly sliced capsicum in the kadhai and cook until soft. Then, add 2-3 cubed onions in it and cook for about 2-3 minutes. Now, add the onion-tomato paste along with the powdered whole spices, and 1 tsp each of Kashmiri red chilli powder, turmeric, and kasoori methi and salt as per taste. Mix well and cook for a minute or two. Then, add 1 cup of water in it along with 1 tbsp cream and cook for 3-4 minutes. Finally, add 500 grams of paneer cubes and stir lightly. Cover with a lid for 2-3 minutes and garnish with fresh coriander leaves and garam masala powder. Serve hot with butter naan or methi paratha.