Step-by-Step Instructions

1. 1.Heat Oil and Add Whole Spices

   Heat 4 tablespoons of oil in a pan. Once the oil is hot, add 2 bay leaves, 1 cinnamon stick, 3 cardamom pods, 3 cloves, 1 dried red chili, and a sprig of curry leaves. Sauté for a few seconds until fragrant.

2. 2.Sauté Onions

   Add 2-3 finely chopped medium onions to the pan. Along with the onions, add 1 tablespoon of ginger garlic paste and salt as required. Sauté the onions until they turn golden brown and the oil starts to separate, which should take about 5-7 minutes.

3. 3.Add Powdered Spices

   Once the onions are well sautéed, add 1/4 teaspoon of turmeric powder, 1 teaspoon of garam masala, 2 teaspoons of coriander powder, and 1 teaspoon of chili powder. Mix all the spices well with the onion mixture and cook for 1-2 minutes until the raw smell of spices disappears.

4. 4.Incorporate Tomato Paste

   Add the blended paste of 2 tomatoes to the pan. Add a little water (you can rinse the blender jar with water and add it). Mix everything thoroughly. Cover the pan and cook for 12-15 minutes on medium heat, allowing the tomatoes to cook down and the oil to separate from the gravy.

5. 5.Add Curd and Adjust Consistency

   Once the gravy has cooked and oil has separated, add 2 tablespoons of curd (yogurt) and mix it in well. Add more water as required to achieve your desired gravy consistency. Check and adjust the salt if needed. Cover and cook again for a few minutes until the oil separates once more.

6. 6.Prepare and Add Freshly Ground Spices

   In a mixer grinder, add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of fennel seeds, and 1 teaspoon of black peppercorns. Grind them into a fine powder. Add this freshly ground spice powder to the gravy and mix well.

7. 7.Add Paneer and Finish

   Gently add 200g of paneer cubes to the gravy. Mix carefully to coat the paneer without breaking it. Cook for another 5 minutes to allow the paneer to absorb the flavors. Finally, garnish with freshly chopped coriander leaves and turn off the stove.