Step 1: Prepare the Kadhi Base

In a mixing bowl, combine the yogurt, besan (chickpea flour), salt, and turmeric powder. Whisk thoroughly until the mixture is completely smooth and free of lumps. Set this base aside.

Step 2: Pan-Fry the Paneer

Heat 2 tablespoons of ghee in a pan over a medium flame. Add the paneer cubes and fry them, turning occasionally, until they are golden brown on all sides. Once browned, remove the paneer from the pan and set aside on a plate.

Step 3: Cook the Kadhi

Wipe any burnt bits from the pan used for frying the paneer. Pour the prepared yogurt-besan mixture into the pan. Cook on a low flame, stirring constantly to prevent it from sticking.

Step 4: Thicken the Gravy

As the mixture begins to heat up and thicken, gradually add 1 cup of water while continuing to stir. Keep cooking on a low flame for about 5-7 minutes, stirring continuously, until the raw smell of the besan disappears and the gravy reaches a thick, sauce-like consistency.

Step 5: Combine Paneer and Kadhi

Once the kadhi has thickened, add the pan-fried paneer cubes back into the pan. Gently stir to coat the paneer with the gravy.

Step 6: Prepare the Tadka (Tempering)

In a separate small pan (tadka pan), heat 2 tablespoons of ghee on a low flame. Add the mustard seeds and cumin seeds. When they begin to splutter, add the grated ginger, a pinch of hing, and the broken dried red chillies. Finally, add the curry leaves and fry for a few more seconds until fragrant.

Step 7: Temper and Garnish

Pour the hot tadka directly over the paneer kadhi. Add the freshly chopped coriander. Turn off the flame and stir everything together gently to combine all the flavors.

Step 8: Serve

Serve the Paneer Kadhi immediately. It pairs well with steamed rice. For an extra touch of richness, you can drizzle a little more ghee over the dish before serving.

• Pan-frying the paneer until golden brown adds a wonderful color and texture to the final dish.

• Whisk the yogurt and besan mixture thoroughly to ensure there are no lumps before you start cooking.

• Cook the kadhi base on a low, steady flame and stir continuously to prevent it from sticking to the bottom of the pan or becoming lumpy.

• The presenter uses buffalo ghee for frying and cow ghee for flavor, but you can use any ghee or oil you prefer.

• You can use oil instead of ghee for a lighter version.

• For a simpler version, you can skip pan-frying the paneer and add the raw cubes directly to the gravy.