Step-by-Step Instructions

1. 1.Prepare Malai Paneer - Cut Paneer

   Begin by cutting the paneer block into small, bite-sized cubes, as shown in the video.

2. 2.Prepare Malai Paneer - Sauté Base

   In a pan, heat 2 tablespoons of oil or ghee. Add 1 teaspoon of cumin seeds, 3-4 green cardamom pods, 1-2 bay leaves, and 2-3 cloves. Sauté for 30 seconds until fragrant. Then add 1 large chopped red onion, 1/4 cup cashews, 1 tbsp ginger-garlic paste, and 1-2 slit green chilies. Sauté until onions are translucent, about 5-7 minutes.

3. 3.Prepare Malai Paneer - Simmer Gravy Base

   Pour in 1/2 cup of heavy cream and 1/2 cup of milk into the pan. Bring the mixture to a gentle simmer, stirring occasionally, for about 3-5 minutes.

4. 4.Prepare Malai Paneer - Blend Gravy

   Carefully transfer the sautéed onion-cashew mixture with the liquid into a blender. Blend until a smooth, thick, and creamy paste is formed.

5. 5.Prepare Malai Paneer - Finish Gravy

   Pour the blended gravy back into the pan. Add the paneer cubes, 1 teaspoon of Kasoori Methi, and salt to taste. Simmer for another 5-7 minutes, allowing the paneer to absorb the flavors and the gravy to thicken slightly.

6. 6.Prepare Mixed Dal - Wash Lentils

   Thoroughly wash 1 cup of mixed lentils (five varieties) under running water until the water runs clear. You may soak them for 30 minutes prior to cooking for faster results, though not explicitly shown.

7. 7.Prepare Mixed Dal - Cook in Instant Pot

   In an Instant Pot, heat 1 tablespoon of oil or ghee. Add 1/2 chopped red onion and sauté until soft. Add 1 chopped tomato, 1 tsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp cumin powder. Cook for 2-3 minutes until the raw smell of spices disappears. Add the washed lentils, 3 cups of water, and salt to taste. Pressure cook on high for 15-20 minutes, then allow natural pressure release.

8. 8.Prepare Mixed Dal - Temper and Finish

   Once the dal is cooked, stir in 1/2 tsp garam masala. For tempering (not explicitly shown but common), heat a small amount of ghee, add cumin seeds, asafoetida, and dried red chilies, then pour over the dal. Garnish with fresh cilantro.

9. 9.Prepare Spiced Potatoes

   In a pan, heat 2 tablespoons of oil. Add 1 tsp cumin seeds and 1 bay leaf. Sauté for 30 seconds. Add 1 chopped red onion and sauté until golden brown. Add 1 tbsp ginger-garlic paste and 1 chopped/pureed tomato, cooking until the oil separates. Stir in 1/2 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and salt to taste. Cook the spices for 2-3 minutes. Add the boiled and cubed potatoes, mixing well to coat them with the spices. Cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through and slightly browned. Finish with 1/2 tsp garam masala.

10. 10.Prepare Flaky Paratha

    In a large bowl, combine 2 cups of whole wheat flour with 1/2 tsp salt and 2 tbsp oil or ghee. Gradually add water and knead to form a soft, pliable dough. Cover and let it rest for 15-20 minutes. Divide the dough into equal portions, roll each into a thin circle, apply a little oil/ghee, fold, and roll again to create layers. Cook each paratha on a hot tawa (griddle) with a little oil or ghee until golden brown spots appear on both sides and it's cooked through.

11. 11.Serve the Meal

    Serve the hot Malai Paneer, Mixed Dal, and Spiced Potatoes with freshly made flaky Parathas. Optionally, serve with masala onions or a side of pickle.