Step-by-Step Instructions

1. 1.Marinate Paneer

   Cut the paneer block into desired rectangular pieces. In a small container, add the paneer, 1/4 tsp salt, 1/4 tsp turmeric powder, and 1/2 tsp oil. Gently mix to coat all paneer pieces. Set aside to marinate.

2. 2.Prepare Gravy Paste

   In a mixer grinder, add coconut pieces, white mustard seeds, black mustard seeds, poppy seeds, and cashews. Grind into a fine paste, adding a little water if needed.

3. 3.Add Curd and Salt to Paste

   To the ground paste, add 3 tbsp of thick curd/yogurt and salt to taste. Give it a quick blend to ensure everything is well combined and smooth.

4. 4.Assemble the Gravy

   Take a steel tiffin box. Pour a layer of the prepared gravy paste at the bottom. Arrange the marinated paneer pieces over the paste. Pour the remaining gravy paste over the paneer, ensuring it's covered. Rinse the mixer jar and the paneer marination container with a little water and add it to the gravy in the tiffin box. Slit green chilies lengthwise and place them on top of the gravy.

5. 5.Steam the Gravy

   Place a stand in a pressure cooker and add enough water (ensure the water level is below the tiffin box lid). Carefully place the tiffin box with the paneer gravy onto the stand in the pressure cooker. Close the pressure cooker lid. Once steam starts to escape, reduce the flame to low and let it steam for 25 minutes. This low flame prevents water from entering the tiffin box.

6. 6.Serve the Paneer Gravy

   After 25 minutes, turn off the stove and let the steam release naturally from the cooker. Carefully open the cooker. Use a spoon and a cloth to lift the hot tiffin box out. Open the tiffin box, stir the gravy gently. The paneer gravy is now ready to be served hot with chapati or rice. Garnish with chopped coriander leaves if desired.