Step-by-Step Instructions

1. 1.Prepare Masala Ingredients

   Gather and chop onions, tomatoes, ginger, garlic, and green chilies. Prepare whole spices like jaitri, kalmi, big cardamom, cloves, bay leaves, chakraful, green cardamom, coriander seeds, and roasted chana dal.

2. 2.Roast Masala Ingredients

   Heat 1/2 teaspoon of oil in a pan. Add chopped onions, tomatoes, green chilies, ginger, garlic, jaitri, kalmi, big cardamom, cloves, bay leaves, chakraful, green cardamom, coriander seeds, and roasted chana dal. Sauté lightly for 1-2 minutes until fragrant.

3. 3.Add Dry Spices and Water to Masala

   Add 1 teaspoon red chili powder and 1/2 teaspoon turmeric powder to the roasting ingredients. Mix well. Add about 1/2 glass of water (approx. 100-125ml).

4. 4.Cook Masala

   Cover the pan with a lid and cook on low flame for 5 minutes until the vegetables soften.

5. 5.Remove Tomato Skins and Cool

   After 5 minutes, remove the lid. Take out the tomato skins from the softened tomatoes. Allow the mixture to cool down completely.

6. 6.Blend Masala Paste

   Transfer the cooled masala mixture to a mixer jar. Add another 1/2 glass of water (approx. 100-125ml). Blend into a smooth paste.

7. 7.Season Paneer

   Take a block of paneer. Sprinkle 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, salt to taste, and 1 teaspoon paneer masala over it. Gently rub the spices into the paneer from all sides.

8. 8.Fry Paneer

   Heat 1 teaspoon of oil in the same pan. Carefully place the seasoned paneer block into the hot oil. Fry until golden brown on all sides. Remove the fried paneer from the pan.

9. 9.Cut Paneer

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

10. 10.Temper Spices for Gravy

    Using the leftover oil in the pan from frying paneer, heat it. Add 1/2 teaspoon cumin seeds and let them splutter.

11. 11.Sauté Onions for Gravy

    Add sliced onions to the pan. Sauté until they turn translucent and lightly golden.

12. 12.Add Masala Paste to Gravy

    Pour the blended masala paste into the pan with the sautéed onions. Add a little water to rinse the mixer jar and add it to the gravy. Mix everything well.

13. 13.Season Gravy

    Add salt to taste (as it was not added to the blended masala). Mix well.

14. 14.Simmer Gravy

    Cover the pan and let the gravy simmer on low flame for 2 minutes.

15. 15.Add Capsicum and Spices

    After 2 minutes, remove the lid. Add sliced capsicum, 1 teaspoon Kashmiri chili powder, and 1 teaspoon paneer masala (or garam masala). Mix thoroughly.

16. 16.Add Paneer and Water

    Add the fried and cut paneer pieces to the gravy. Mix gently. Add about 1/2 glass of water (approx. 100-125ml) to adjust the consistency.

17. 17.Final Simmer

    Cover the pan and cook on low flame for 5 minutes to allow the flavors to meld and the paneer to absorb the gravy.

18. 18.Add Kasuri Methi and Coriander

    Remove the lid. Add 1 teaspoon crushed Kasuri methi and 2 tablespoons fresh chopped coriander leaves. Mix well. (Note: 2 tablespoons of milk cream/malai were also mentioned to be added at this stage, but not shown in the video).

19. 19.Final Cook and Serve

    Cook for another 1 minute. Turn off the gas. Serve hot with roti, naan, or rice.