Step-by-Step Instructions

1. 1.Prepare Blended Paste

   Blend 1 large tomato (or 3 medium), 1 inch piece of ginger, 5-6 cloves of garlic, and 1 optional green chili into a smooth paste.

2. 2.Sauté Whole Spices

   Heat 2-3 tablespoons of cooking oil in a pan over medium heat. Add 2 bay leaves, 3 green cardamom pods, and 1 small cinnamon stick. Stir for a few seconds, ensuring the oil is not smoking hot to prevent spices from burning.

3. 3.Sauté Onions

   Add 1 large finely chopped red onion and 1/2 teaspoon of salt to the pan. Fry on medium heat until the onions turn a pinkish color, being careful not to let them turn too dark brown, which can make the curry bitter.

4. 4.Add Powdered Spices

   Reduce heat to low. Add 1/3 cup of water, 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.

5. 5.Cook Tomato Paste

   Add the blended tomato mixture to the pan. Increase heat to medium-high and continue frying until the mixture thickens and turns to a drier, jelly-like consistency, and the oil begins to separate.

6. 6.Add Paneer and Seasonings

   Add 200 grams of cubed paneer and 1/2 teaspoon of freshly crushed black pepper. Gently fold the spice mixture with the paneer to coat it evenly.

7. 7.Simmer with Water and Flavorings

   Pour in 1 cup of hot water. Add 1 teaspoon of crushed Kasuri Methi (dried fenugreek leaves), 1/2 teaspoon of garam masala powder, and 1 optional teaspoon of sugar to balance the flavors. Stir well.

8. 8.First Simmer

   Cover the pan and simmer on low heat for 5 minutes.

9. 9.Add Cream (Optional)

   After 5 minutes, uncover the pan. Add 2 tablespoons of Mexican crema (or sour cream, cooking cream, or coconut milk; this step is optional). Stir to combine.

10. 10.Second Simmer

    Cover the pan again and simmer on low heat for another 5 minutes.

11. 11.Final Adjustments

    After 5 minutes, uncover the pan. Remove any whole spices (bay leaves, cinnamon, cardamom pods) that are floating on top. Taste and adjust seasonings as needed.

12. 12.Garnish and Serve

    Stir in 2 tablespoons of chopped fresh coriander leaves (or parsley/green onions if preferred). Serve hot with rice or roti.