Step-by-Step Instructions

1. 1.Marinate Paneer

   In a bowl, add 15 cubes of paneer. Add 1/4 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp ginger garlic paste, and 1/4 tsp salt. Mix well to coat the paneer evenly. Marinate for 30 minutes.

2. 2.Sauté Paneer

   Heat 3 tsp oil in a pan. Add the marinated paneer cubes and sauté on a low flame until lightly golden brown and cooked well on all sides. Set aside.

3. 3.Prepare Aromatic Base

   In the same pan, add 1 tbsp ghee and 2 tbsp oil. Once hot, add 1 tsp cumin, 1 bay leaf, 1 black cardamom pod, 1 inch cinnamon stick, 2 green cardamom pods, and 4 cloves. Sauté on a low flame until the spices turn aromatic, about 30 seconds.

4. 4.Sauté Onion and Ginger Garlic Paste

   Add 1 finely chopped onion and 1 tsp ginger garlic paste. Sauté well until the onion turns golden brown, approximately 5-7 minutes.

5. 5.Add Dry Spices

   Add 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, and 1 tsp salt. Sauté on a low flame for about 1-2 minutes until the spices turn aromatic.

6. 6.Cook Tomato Puree

   Add 2 cups of tomato puree. Mix well and cover the pan. Boil for 10 minutes on medium flame, or until the oil separates from the mixture, indicating it's well cooked.

7. 7.Incorporate Curd

   Add 1/2 cup curd. Mix well until the curd is fully combined with the gravy and the oil separates again, which should take about 3-5 minutes of cooking on low flame.

8. 8.Adjust Consistency and Add Paneer

   Add 1 cup of water and mix to adjust the consistency of the gravy. Then, add the sautéed paneer cubes and combine well with the gravy.

9. 9.Simmer and Finish

   Cover the pan and simmer for 5 minutes, allowing the paneer to absorb the flavors. Once cooked well and oil separates, crush 1 tsp Kasuri Methi between your palms and sprinkle it over the sabji. Garnish with 2 tbsp finely chopped coriander. Mix gently and serve hot.