Add whole coriander seeds, Kashmiri dry red chilies, fennel seeds, cumin seeds, cloves, black cardamoms, whole black peppercorns, and cinnamon stick to a small skillet.
Roast on medium heat until lightly browned and fragrant. Add them to a grinder or a food processor and grind to make a smooth powder.
Ready Kadai Masala.
Heat 1 tablespoon vegetable oil in a pan over high heat.
Once the oil is hot, add cubed onions and cubed green bell peppers and saute until they are slightly charred (3-4 minutes).
Heat oil. Add chopped onions and fry until they are lightly browned (4-5 minutes).
Add green chilies (slit into half) and ginger garlic paste and fry until onions turn golden brown in colour.
Now add tomato puree and finely chopped tomatoes and fry for 2-3 minutes.
Add the ground kadai masala powder, salt to taste, Kashmiri red chili powder, and garam masala powder.
Add half a cup of water and cook for 2-3 minutes.
Finally, add paneer (cut into 1-inch cubes), and the sauteed onions and bell peppers and cook for 2-3 minutes.
Cook until oil starts to separate from the sides (2-3 minutes). Add 1 tablespoon ghee and 1 tablespoon lime juice and mix well. Serve hot.