Paneer-e-Khaas

Step 1: Prepare Paneer

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

Step 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.

Step 3: Cut Fried Paneer

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 11: Garnish and Serve

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

• Cut paneer into large blocks before frying for even browning and to prevent breaking.

• Grating raw paneer directly into the gravy helps to thicken it naturally and adds creaminess without using cream.

• Do not discard the leftover ghee from frying paneer, as it's infused with flavor and can be used for the gravy.

• Adjust the quantity of green chilies and black pepper to suit your spice preference.

• For extra richness, you can add a few soaked cashews to the gravy paste.

• Serve with naan, roti, or steamed rice.