Step-by-Step Instructions

1. 1.Marinate Paneer

   In a large 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 with your hands to coat the paneer evenly. Marinate for 30 minutes.

2. 2.Sauté Marinated Paneer

   Heat 3 tsp of oil in a pan. Add the marinated paneer cubes and sauté on low flame for 3-4 minutes until they are cooked well and turn golden brown on all sides. Remove and set aside.

3. 3.Prepare Gravy Base - Tempering

   In a separate 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 low flame for 1-2 minutes until the spices turn aromatic.

4. 4.Sauté Onions and Ginger Garlic Paste

   Add 1 finely chopped onion to the pan and sauté until it turns golden brown. Then, add 1 tsp ginger garlic paste and sauté well for another 2-3 minutes until the raw smell disappears.

5. 5.Add Powdered Spices

   Reduce the flame to low. 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 the spices for 1-2 minutes until they become aromatic and the oil starts to separate.

6. 6.Cook Tomato Puree

   Add 2 cups of tomato puree to the pan and mix well. Cover and boil for 10 minutes on medium flame, stirring occasionally, until the oil separates from the gravy and it thickens.

7. 7.Incorporate Curd and Water

   Add 1/2 cup of curd to the gravy and mix well immediately to prevent curdling. Continue to cook until the curd combines well and oil separates again. Then, add 1 cup of water and mix to adjust the consistency of the gravy.

8. 8.Add Paneer and Simmer

   Gently add the sautéed paneer cubes to the gravy and combine well. Cover the pan and simmer for 5 minutes on low flame until the paneer absorbs the flavors and the oil separates on top, indicating it's cooked well.

9. 9.Garnish and Serve

   Crush 1 tsp of kasuri methi between your palms and sprinkle over the sabji. Garnish with 2 tbsp of finely chopped coriander. Mix gently and serve hot with roti, naan, or rice.