Step-by-Step Instructions

1. 1.Prepare Whole Spices

   Gather bay leaves (3), dry red chilies (4), cloves (4), black cardamom (2), star anise (2), cinnamon (3 inch / 5g), green cardamom (10 / 1g), and black peppercorns (1 tsp).

2. 2.Chop Tomatoes

   Roughly chop 1 kg of tomatoes.

3. 3.Sauté Whole Spices

   Heat 1/4 cup of oil in a pan over medium heat. Add 1 tsp cumin seeds and 30g chopped ginger. Sauté for a few seconds until aromatic. Then add all the whole spices (bay leaves, dry red chilies, cloves, black cardamom, star anise, cinnamon, green cardamom, black peppercorns) and sauté for a few more seconds.

4. 4.Add Tomatoes and Nuts

   Add the roughly chopped tomatoes, 1/3 cup (50g) cashews, 2 tbsp (20g) melon seeds, and 1 tbsp (10g) poppy seeds to the pan. Mix well.

5. 5.Cook Tomatoes until Soft

   Cover the pan and cook for 7-8 minutes, stirring occasionally, until the tomatoes turn soft.

6. 6.Cool Down Mixture

   After 8 minutes, the tomatoes should be soft. Remove the bay leaves from the mixture. Turn off the heat and let the mixture cool down completely.

7. 7.Blend into a Smooth Paste

   Transfer the cooled mixture to a mixture jar and blend it into a smooth paste.

8. 8.Strain the Paste

   Strain the blended paste through a fine-mesh sieve into a bowl to remove any remaining fibers and ensure a silky smooth texture. Discard the leftover fiber.

9. 9.Cook the Gravy Base

   Heat 1/2 cup of oil in the same pan over medium heat. Add 1 tsp cumin seeds. Once they splutter, add the strained smooth paste. Mix well.

10. 10.Add Powdered Spices

    Add 1 tsp turmeric powder, 3 tbsp Kashmiri chili powder, 2 tbsp coriander powder, and 1 tsp garam masala to the gravy. Mix well until all spices are incorporated.

11. 11.Cook until Thick

    Stir and cook the gravy at medium heat for 7-8 minutes, or until it slowly turns thick and the oil separates from the gravy.

12. 12.Add Kasuri Methi and Salt

    Crush 1 tbsp of Kasuri methi between your palms and add it to the gravy. Add 1 tsp salt (or as per taste). Mix well.

13. 13.Cool and Store Gravy

    Turn off the heat and let the thick gravy cool down completely. Once cooled, store the gravy in airtight containers. It can be stored in a deep freezer for up to 6 months or refrigerated in a glass jar for up to 7 days.

14. 14.Prepare Gravy for Matar Paneer

    Take 2/3 cup (150g) of the all-purpose gravy in a bowl. Add 150ml of water and mix well to form a smooth gravy.

15. 15.Roast Paneer

    Melt 2 tbsp butter in a pan over medium heat. Add 200g paneer cubes and roast for 2-3 minutes, stirring occasionally, until they turn light brown.

16. 16.Add Green Peas

    Add 1 cup (200g) green peas to the pan with the paneer. Cook for 1-2 minutes.

17. 17.Add Gravy and Cook

    Pour the prepared gravy (from step 14) into the pan. Add 1/2 tsp salt (as per taste) and mix well. Cover and cook for 3-4 minutes until the curry is perfectly cooked.

18. 18.Serve Matar Paneer

    Matar Paneer is ready to serve.

19. 19.Marinate Paneer for Tawa Paneer

    Take 2 Tbsp of the multipurpose gravy. Add 3-4 Tbsp curd and mix well. Add 200g paneer cubes and coat them well with the marinade. Let it rest for 15 minutes.

20. 20.Sauté Vegetables

    Heat 3 tbsp oil in a pan. Add 1/2 tsp cumin seeds and 2 inches of chopped ginger. Sauté for a few seconds. Add 1 chopped medium tomato and 1/2 cup mixed bell peppers. Mix well.

21. 21.Add Spices to Vegetables

    Add 1 tsp red chili powder, 1/4 tsp turmeric powder, and 1 tsp coriander powder to the vegetables. Sauté at medium heat for 1-2 minutes.

22. 22.Add Marinated Paneer

    Add the marinated paneer (from step 19) to the pan. Add 1/2 tsp salt (as per taste) and mix well.

23. 23.Cook Tawa Paneer

    Cover and cook for 3-4 minutes. After 4 minutes, the Tawa Paneer is cooked perfectly.

24. 24.Finish with Kasuri Methi

    Crush 1 tbsp Kasuri methi and add it to the Tawa Paneer. Mix well. Tawa Paneer is ready to serve.

25. 25.Sauté Cauliflower

    Heat 3 tbsp oil in a pan. Add 1/2 tsp cumin seeds, 1 inch chopped ginger, and 2 chopped green chilies. Sauté for a few seconds. Add 500g cauliflower florets. Sauté at medium heat for 1-2 minutes.

26. 26.Partly Cook Cauliflower

    Cover and cook the cauliflower for 3-4 minutes, stirring occasionally, until it is partly cooked.

27. 27.Add Green Peas and Gravy

    Add 1 cup green peas and 2 tbsp of the multipurpose gravy to the pan. Add 1/2 tsp salt (as per taste) and mix well.

28. 28.Cook Sabji

    Cover and cook for 2-3 minutes. After 2 minutes, the sabji is cooked.

29. 29.Finish with Kasuri Methi

    Crush 1 tbsp Kasuri methi and add it to the sabji. Mix well. Cauliflower Peas Sabji is ready to serve.