Step-by-Step Instructions

1. 1.Roast Whole Spices

   In a dry pan, add coriander seeds, black cardamom, green cardamom, cloves, cinnamon stick, black peppercorns, fennel seeds, cumin seeds, and bay leaf. Roast them on medium-low heat for about 2-3 minutes until fragrant. Transfer to a plate and let cool.

2. 2.Prepare Gravy Base Ingredients

   In the same pan, add 2 tablespoons of mustard oil. Once hot, add chopped onions and garlic. Sauté until the onions turn translucent, about 3-4 minutes. Then add ginger, tomatoes, green chilies, and cashews. Sauté for another 5-7 minutes until tomatoes soften. Transfer all sautéed ingredients to a bowl and let cool slightly before blending into a smooth paste.

3. 3.Prepare Paneer

   Take fried paneer and chop it into desired cubes. Set aside.

4. 4.Temper Spices and Add Paste

   In the pan, add 1 teaspoon ghee and 1 tablespoon mustard oil. Once hot, add 1 teaspoon cumin seeds and let them splutter for 30 seconds. Then, carefully pour in the blended onion-tomato-cashew paste. Stir well and cook for 2-3 minutes.

5. 5.Add Powdered Spices

   Add 1 teaspoon Kashmiri Lal mirch, 1 teaspoon salt, and 1/2 teaspoon turmeric powder to the cooking paste. Mix thoroughly. Then add 1 tablespoon Everest paneer masala and 1 tablespoon of the roasted spice powder (from Step 1). Continue to stir and cook the masala on medium-low heat for 5-7 minutes, or until the oil begins to separate from the sides of the pan.

6. 6.Simmer Gravy with Paneer

   Pour in 1 cup of hot water into the cooked masala. Stir well to combine and bring the gravy to a gentle boil. Once boiling, add the chopped fried paneer cubes. Mix gently to coat the paneer in the gravy. Let it simmer for 5-7 minutes on low heat, allowing the flavors to meld and the paneer to absorb the gravy.

7. 7.Serve

   Once the gravy has thickened to your desired consistency and the paneer is tender, remove from heat. Serve hot with roti, naan, or rice.