Step-by-Step Instructions

1. 1.Prepare the Tomato-Ginger-Garlic Paste

   Place the tomatoes, ginger, garlic, and green chili (if using) into a blender. Blend until a smooth paste is formed.

2. 2.Sauté Whole Spices and Onions

   Heat oil in a pan over medium heat. Add dry bay leaves, green cardamoms, and a cinnamon stick. Stir for a few seconds until fragrant. Add chopped onions and a sprinkle of salt. Fry the onions on medium heat until they turn a pinkish color, ensuring they do not turn too dark brown.

3. 3.Add Powdered Spices and Tomato Paste

   Reduce heat to low. Add 1/3 cup of water. Then add Kashmiri red chili powder, turmeric powder, a heaped teaspoon of ground coriander, and half a teaspoon of ground cumin. Fry the spices on low heat for a few seconds. Add the blended tomato mixture. Increase heat to medium-high and continue frying until the mixture thickens and takes on a jelly-like appearance, and the oil starts to separate.

4. 4.Incorporate Paneer and Water

   Add the cubed paneer to the pan. Sprinkle freshly crushed black pepper over the paneer. Gently fold the spice mixture with the paneer. Add 1 cup of hot water.

5. 5.Add Fenugreek, Garam Masala, and Sugar

   Add Kasuri methi (dried fenugreek leaves), garam masala powder, and a teaspoon of sugar (optional). Stir well to combine.

6. 6.Simmer with Cream

   Cover the pan and cook on low heat for 5 minutes. After 5 minutes, lift the lid and add 2 tablespoons of Mexican crema (optional). Stir gently. Cover again and cook on low heat for 5 more minutes.

7. 7.Finish and Serve

   After 5 minutes, lift the lid. Remove all the whole spices (bay leaves, cardamom, cinnamon) that are floating on top. Taste and adjust seasonings as needed. Finally, add some chopped coriander leaves for freshness. Serve hot with rice or roti.