Step-by-Step Instructions

1. 1.Prepare the Tomato-Ginger-Garlic Paste

   Blend the huge tomato (or three medium tomatoes), ginger, garlic cloves, and green chili (if using) into a smooth paste. Set aside.

2. 2.Temper Whole Spices

   Heat oil in a pot over medium heat. Once hot, add the dry bay leaves, green cardamoms, and cinnamon stick. Stir the spices for a few seconds until fragrant, ensuring the oil is not smoking hot to prevent burning.

3. 3.Sauté Onions

   Add the chopped onions and a sprinkle of salt to the pot. Fry the onions on medium heat until they turn into a pinkish color. Do not let them turn too dark brown, as this can make the curry bitter.

4. 4.Add Powdered Spices

   Reduce the heat to low. Add 1/3 cup of water to the onions. Then, add 2 teaspoons of Kashmiri red chili powder, 1 teaspoon of turmeric powder, 1 heaped teaspoon of ground coriander, and 1/2 teaspoon of ground cumin. Fry the spices on low heat for a few seconds.

5. 5.Cook Tomato Paste

   Increase the heat back to medium-high. Add the blended tomato mixture to the pot. Keep frying and stirring until the mixture turns into a jelly-like appearance and the oil starts to separate, indicating it's well cooked.

6. 6.Incorporate Paneer

   Add the cubed paneer and freshly crushed black pepper to the cooked spice mixture. Gently fold in the spice mixture with the paneer, being careful not to break the paneer cubes.

7. 7.Add Water and Flavorings

   Pour in 1 cup of hot water. Then, add 1 teaspoon of kasuri methi (dried fenugreek leaves), 1/2 teaspoon of garam masala powder, and 1 teaspoon of sugar (optional, but balances flavors). Stir everything together.

8. 8.Simmer the Curry

   Cover the pot and let the curry simmer on low heat for 5 minutes.

9. 9.Add Cream and Final Simmer

   After 5 minutes, lift the lid. Add 2 tablespoons of Mexican crema (or sour cream, cooking cream, or coconut milk, or omit). Stir well. Cover again and cook on low heat for 5 more minutes.

10. 10.Remove Whole Spices and Adjust Seasoning

    After the second 5-minute simmer, lift the lid. Carefully remove all the whole spices (bay leaves, cardamom pods, cinnamon stick) that are floating on top. Do a taste test and adjust the seasonings (salt, sugar, or spices) as needed.

11. 11.Garnish and Serve

    Finally, add some chopped coriander leaves for freshness. Stir them in. The paneer curry is now ready to be served hot with rice or roti.