Step-by-Step Instructions

1. 1.Prepare Paneer Coating Batter

   Take a mixing bowl. Add cornflour, maida, 1/2 teaspoon salt, 1/2 teaspoon pepper powder, and 1/2 tablespoon chili powder. Add water gradually and mix to form a thin, smooth batter. Dip the rectangular paneer pieces into the batter, ensuring they are well coated.

2. 2.Deep Fry Paneer

   Heat approximately 1 cup of oil in a kadai (wok) for deep frying. Carefully add the coated paneer pieces one by one into the hot oil. Deep fry until the paneer pieces turn light golden brown and crispy. Remove the fried paneer pieces and set them aside.

3. 3.Prepare Grinding Paste

   Take a mixer jar. Add the chopped coconut pieces, 10-12 cashew pieces, 1/2 teaspoon jeera, and 1/2 teaspoon pepper powder. Add a small amount of water and grind all the ingredients to a fine, smooth paste.

4. 4.Sauté Aromatics and Spices

   Heat 1 tablespoon of oil in a kadai. Add 1/2 teaspoon mustard seeds and let them splutter. Add 1 sprig of curry leaves, 4-5 methi seeds, and 5-6 cashew pieces (for tempering). Sauté for a few seconds. Add the finely chopped onion and fry until it turns translucent. Then, add 1 teaspoon ginger garlic paste and fry until its raw smell disappears. Add the finely chopped tomato and cook until it softens. Next, add 1 teaspoon dhaniya powder, 1 teaspoon jeera powder, and the remaining 1/2 tablespoon chili powder. Mix well and fry the spices for 1-2 minutes until fragrant. Add salt to taste.

5. 5.Cook Gravy Base

   Add the prepared coconut-cashew grinding paste to the sautéed spices. Mix well and fry the paste on medium heat until the oil starts to separate from the mixture and the paste becomes dry. Add the tamarind juice (from 1/4 lemon-sized tamarind soaked in water) and mix again. Continue to fry until the mixture is dry and well combined, about 2-3 minutes.

6. 6.Combine Paneer with Gravy and Serve

   Add the deep-fried paneer pieces to the prepared gravy. Gently mix everything together, ensuring the paneer pieces are thoroughly coated with the flavorful gravy. Garnish with the remaining curry leaves. Serve hot with chapati, phulka, or rice.