Step-by-Step Instructions

1. 1.Prepare Blended Paste

   Combine the large tomato (or 3 medium), chopped ginger, garlic cloves, and optional green chili in a blender. Blend until a smooth paste is formed.

2. 2.Temper Whole Spices

   Heat 2 tablespoons of cooking oil in a pan over medium heat. Add 2 dry bay leaves, 3 green cardamoms, and 1 small piece of cinnamon stick. Stir the spices for a few seconds, ensuring the oil is not smoking hot to prevent burning.

3. 3.Sauté Onions

   Add 1 large finely chopped onion to the pan along with a sprinkle of salt. Fry the onions on medium heat, stirring occasionally, until they turn a pinkish color. Do not let them turn too dark brown.

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, stirring constantly.

5. 5.Cook Tomato Paste

   Add the blended tomato mixture to the pan. Increase the heat back to medium-high. Continue frying the mixture, stirring frequently, until it turns into a drier, jelly-like consistency, indicating the moisture has evaporated and the spices are well cooked.

6. 6.Incorporate Paneer

   Add 200g of cubed paneer to the pan. Sprinkle with 1/2 teaspoon of freshly crushed black pepper. Gently fold the spice mixture with the paneer, being careful not to break the paneer cubes.

7. 7.Simmer with Water and Flavorings

   Pour in 1 cup of hot water. Add 1 tablespoon of crushed Kasuri Methi (dried fenugreek leaves), 1/2 teaspoon of garam masala powder, and an optional 1 teaspoon of sugar. Stir everything together.

8. 8.First Simmer

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

9. 9.Second Simmer

   After 5 minutes, lift the lid, then cover again and continue to simmer on low heat for another 5 minutes.

10. 10.Final Adjustments and Garnish

    After the second 5-minute simmer, lift the lid. Remove all the whole spices (bay leaves, cardamom, cinnamon stick) that are floating on top. Taste the curry and adjust seasonings as needed. Finally, stir in 2 tablespoons of chopped coriander leaves for freshness.

11. 11.Serve

    Serve the hot paneer curry with rice or roti.