Step-by-Step Instructions

1. 1.Fry Paneer

   Heat 2 tablespoons of ghee in a pan. Add 150 grams of paneer cubes and fry for 2-3 minutes until lightly golden brown. Remove the fried paneer and set aside on a plate.

2. 2.Fry Onion and Tomato

   In the same pan with the remaining ghee/oil, add 1/2 cup of chopped onions. Fry until they are about 50% cooked. Then, add 2 chopped tomatoes and continue frying for 5-6 minutes until they soften. Turn off the stove and let them cool.

3. 3.Prepare Cashew Powder

   In a mixer grinder, add 10 cashews and grind them into a fine powder. Transfer the cashew powder to a bowl and set aside.

4. 4.Grind Onion-Tomato Paste

   In the same mixer grinder, add the cooled fried onions and tomatoes. Add a small piece of ginger, 7-8 garlic cloves, a small piece of cinnamon, 2 cloves, and 1 cardamom. Grind all ingredients into a fine, smooth paste (puree).

5. 5.Temper Whole Spices

   In the same pan, add 2 tablespoons of oil. Once the oil is hot, add 2 bay leaves and 1/2 teaspoon of cumin seeds. Fry briefly until the cumin seeds splutter and become aromatic.

6. 6.Cook Onion-Tomato Paste

   Add the ground onion-tomato paste to the pan. Fry well, stirring continuously, until the moisture evaporates and the oil starts to separate from the paste. This should take a few minutes.

7. 7.Add Dry Spices

   Once the paste is well-cooked, add 1/4 teaspoon of turmeric powder, 2 teaspoons of red chili powder, salt to taste, and 1 teaspoon of coriander powder. Mix well and fry on a low flame for 30 seconds to cook the spices.

8. 8.Add Water and Boil Gravy

   Add about 1 cup of water to the pan to achieve the desired gravy consistency. Bring the gravy to a boil over medium flame for 7-8 minutes, allowing the flavors to meld.

9. 9.Add Cashew Powder

   After the gravy has boiled for 7-8 minutes, add the ground cashew powder and mix it in thoroughly. Continue to boil the gravy for another 2 minutes.

10. 10.Add Paneer and Simmer

    After 2 minutes, add the fried paneer cubes to the gravy. Mix gently to coat the paneer. Cover the pan with a lid and cook on low flame for 3-4 minutes to allow the paneer to absorb the flavors.

11. 11.Final Seasoning and Garnish

    After 3-4 minutes, remove the lid. Add 1/2 teaspoon of garam masala, 1/2 teaspoon of crushed Kasuri Methi (optional, crush between your palms before adding), and a few fresh coriander leaves. Mix everything well and switch off the flame.

12. 12.Serve

    Your mouth-watering Paneer Masala Curry is ready. Serve hot with poori, chapati, or rice. Enjoy!