Step-by-Step Instructions

1. 1.Prepare the Blended Paste

   Combine the large tomato (or three medium tomatoes), 5-6 garlic cloves, 1 inch piece of ginger, and 1 green chili (optional) in a blender. Blend until a smooth paste is formed.

2. 2.Sauté Whole Spices and Onions

   Heat 2-3 tablespoons of oil in a pot over medium heat. Add 2 dry bay leaves, 3 green cardamoms, and 1 small cinnamon stick. Stir the spices for a few seconds. Then add 1 large finely chopped red onion along with 1/2 teaspoon of salt. Fry the onions on medium heat until they turn a pinkish color, ensuring they don't turn too dark brown to avoid bitterness.

3. 3.Add Ground Spices and Tomato Paste

   Reduce the heat to low. Add 1/3 cup of water. 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. Increase the heat to medium-high and add the blended tomato mixture. Continue frying until the mixture thickens and turns into a jelly-like consistency, indicating the moisture has evaporated.

4. 4.Incorporate Paneer and Simmer

   Add 300g of cubed paneer and 1/2 teaspoon of freshly crushed black pepper to the pot. Gently fold the spice mixture with the paneer, being careful not to break the paneer cubes. Pour in 1 cup of hot water, 1 teaspoon of Kasuri Methi (dried fenugreek leaves), 1/2 teaspoon of garam masala powder, and 1 teaspoon of sugar (optional). Stir well, then cover the pot and cook on low heat for 5 minutes.

5. 5.Add Cream and Final Simmer

   After 5 minutes, uncover the pot and add 2 tablespoons of Mexican crema (or sour cream, cooking cream, or coconut milk). Stir gently to combine. Cover the pot again and cook on low heat for another 5 minutes.

6. 6.Finish and Serve

   After the final 5 minutes, lift the lid. Carefully remove any whole spices (bay leaves, cinnamon stick, cardamom pods) that have floated to the top. Taste and adjust seasonings as needed. Finally, stir in 2 tablespoons of chopped fresh coriander leaves (or parsley/green onions if preferred) for freshness. Serve hot with rice or roti.