Step-by-Step Instructions

1. 1.Prepare Paneer

   Cut 650g of paneer into large blocks. Keep one raw paneer block (approx. 100g) aside for later use.

2. 2.Shallow Fry Paneer

   Heat 1 tbsp of ghee in a pan. Shallow fry the paneer blocks (550g) from both sides until they turn golden brown. Remove them onto a plate.

3. 3.Cut Fried Paneer

   Once cooled slightly, cut the fried paneer blocks into smaller, bite-sized pieces.

4. 4.Prepare Gravy Paste

   In a grinder, combine 20-25 soaked and peeled almonds, 2-3 tbsp melon seeds, 2 green chilies, 1/2 tbsp white pepper, 1 tbsp black pepper, 1 small bowl of hung curd, and 50ml water. Blend until you achieve a super smooth, silky, and creamy paste.

5. 5.Sauté Whole Spices

   Using the same pan with the leftover ghee from frying paneer, add 3 cloves, 2 bay leaves, 2 green cardamoms, and 1 inch of cinnamon stick. Sauté until fragrant.

6. 6.Add Gravy Paste

   Pour the prepared gravy paste into the pan. Rinse the grinder with a little water and add that water to the gravy as well, ensuring no paste is wasted.

7. 7.Season the Gravy

   Add 1/2 tbsp kasuri methi, 3/4 tbsp shahi garam masala, rock salt/salt to taste, and 1/4 tbsp sugar. Mix everything well until combined.

8. 8.Incorporate Raw Paneer

   Grate the reserved 100g raw paneer block directly into the gravy. Stir continuously until the grated paneer melts into the gravy, making it naturally creamy and rich.

9. 9.Add Saffron Milk

   Pour 1/2 bowl of saffron milk into the gravy and mix. Continue cooking until the ghee starts separating from the gravy, indicating it's perfectly cooked.

10. 10.Combine with Fried Paneer

    Add the fried paneer cubes to the gravy. Let them simmer for a few minutes to absorb all the flavors.

11. 11.Garnish and Serve

    Garnish with fresh coriander leaves. Your Paneer-e-Khaas is now ready to be served.