Step-by-Step Instructions

1. 1.Fry Paneer

   Heat mustard oil in a pan. Add the cubed paneer, a pinch of salt, and a pinch of turmeric powder. Fry until the paneer turns golden brown on all sides, then remove and set aside.

2. 2.Temper Spices

   In the same oil, add whole cumin seeds, green cardamom, cloves, cinnamon stick, bay leaf, and dried red chilies. Sauté for about 30 seconds until fragrant.

3. 3.Sauté Onion and Masala Paste

   Add chopped onion to the pan and sauté until it turns translucent, approximately 2-3 minutes. Then, add the ginger-garlic-green chili-tomato paste and mix well.

4. 4.Add Dry Spices

   Add salt, turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder to the pan. Mix all the spices thoroughly with the onion and paste. Cook the masala on medium heat for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.

5. 5.Cook Chickpeas

   Add the boiled chickpeas to the cooked masala. Mix well to coat the chickpeas with the spices. Pour in about 1 cup of water, stir, and then cover the pan. Let it simmer for 10-12 minutes to allow the flavors to meld.

6. 6.Add Paneer and Finish

   Uncover the pan and add the fried paneer cubes. Stir gently. Cover again and simmer for another 5 minutes. Finally, sprinkle garam masala, add a dollop of butter, and garnish with fresh chopped coriander leaves. Mix gently and serve hot.