Step-by-Step Instructions

1. 1.Marinate Paneer

   In a bowl, combine 15 cubes of paneer with 0.25 tsp turmeric, 0.5 tsp chilli powder, 0.5 tsp ginger garlic paste, and 0.25 tsp salt. Mix well to coat all the paneer cubes. Marinate for 30 minutes.

2. 2.Saute Marinated Paneer

   Heat 3 tsp of oil in a pan. Add the marinated paneer cubes and saute on low flame until they are cooked well and have golden brown spots on all sides. Remove and set aside.

3. 3.Prepare Aromatic Base

   In the same pan, add 1 tbsp ghee and 2 tbsp oil. Once hot, add 1 tsp cumin, 1 bay leaf, 1 black cardamom pod, 1 inch piece of cinnamon, 2 green cardamom pods, and 4 cloves. Saute on low flame for about 30-45 seconds until the spices turn aromatic.

4. 4.Cook Onions and Ginger Garlic Paste

   Add 1 finely chopped onion and 1 tsp ginger garlic paste to the pan. Saute well on medium flame for about 3-4 minutes until the onions turn golden brown.

5. 5.Add Dry Spices

   Reduce the flame to low. Add 0.25 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp garam masala, and 1 tsp salt. Saute on low flame for 1-2 minutes until the spices are aromatic and oil begins to separate from the mixture.

6. 6.Cook Tomato Puree

   Add 2 cups of tomato puree to the pan. Mix well, cover with a lid, and boil for 10 minutes on medium-low flame until the oil separates from the tomato mixture.

7. 7.Incorporate Curd

   Add 0.5 cup of curd to the gravy. Mix well continuously for about 2-3 minutes until the curd is fully combined and the oil separates again, indicating the curd is cooked.

8. 8.Adjust Consistency and Add Paneer

   Pour in 1 cup of water and mix well to adjust the consistency of the gravy. Then, add the previously cooked masala paneer cubes. Combine everything well.

9. 9.Simmer and Finish

   Cover the pan with a lid and simmer for 5 minutes on low flame, allowing the paneer to absorb the flavors of the gravy. Once cooked well, crush 1 tsp of kasuri methi between your palms and sprinkle it over the sabji. Garnish with 2 tbsp of finely chopped coriander. Mix gently and serve hot.