Step-by-Step Instructions

1. 1.Sauté Onions

   Heat a pan on medium setting and add 2 TBSP oil. Add 2 cups of sliced onions and sauté until they turn golden brown, which should take approximately 2-3 minutes.

2. 2.Prepare Onion-Almond Purée

   After the sautéed onions have cooled down, transfer them to a grinding jar. Add 12 almonds (badam), 1 chopped green chilli (or to taste), and 2 TBSP water. Grind all ingredients to a fine purée.

3. 3.Sauté Whole Spices and Purée

   Heat a heavy bottom pan on medium setting. Add 2 TBSP clarified butter (ghee). Once melted, add 3x1 inch cinnamon (dalchini), 8 cloves (laung), and 4 green cardamom (elaichi) pods (seeds removed). Sauté for a few seconds until fragrant. Then, add the ground onion-almond purée to the pan. Mix well and cook until most of the moisture has evaporated and the mixture thickens, which should take approximately 2-3 minutes.

4. 4.Add Ginger-Garlic Paste and Dry Spices

   Add 1 TBSP garlic paste and 1 TBSP ginger paste to the pan. Mix well and cook for 1 minute. Then, add 1/4 tsp turmeric (haldi) powder, 1 1/2 tsp Kashmiri chilli powder, 1 tsp coriander (dhaniya) powder, 1 tsp cumin (jeera) powder, 1/2 tsp black pepper (kali mirch) powder, and 2 tsp salt (or to taste). Mix all the spices well with the purée and cook until most of the moisture has evaporated and the mixture turns a rich brown color, about 3-4 minutes.

5. 5.Incorporate Yogurt and Paneer

   Add 1/2 cup whisked yogurt (dahi/curd) to the gravy. Mix well and cook for 1 minute. Reduce the heat down to the lowest setting. Add 500 grams or 2 1/2 cups of cubed paneer to the gravy and gently mix to coat the paneer evenly.

6. 6.Add Water and Aromatic Herbs

   Add 3/4 cup water to the pan and mix gently. Then, add 1/2 tsp garam masala. Crush 1 TBSP roasted dried fenugreek leaves (kasuri methi) between your palms and add them to the gravy. Finally, add 1/4 cup chopped cilantro (coriander) and 1 TBSP chopped mint (pudina). Mix all ingredients well.

7. 7.Dum Cooking

   Pour 1/4 cup single cream into the gravy and mix gently. Seal the pot with aluminium foil, ensuring it's tightly secured around the edges, and then place the lid tightly on top. Cook on the lowest heat setting for 15 minutes.

8. 8.Serve

   After 15 minutes, switch off the heat. Carefully open the lid and remove the aluminium foil. Give the Dum Paneer a final gentle stir. Serve hot with naan, roti, or rice.