Step-by-Step Instructions

1. 1.Prepare Paneer

   Heat 4 teaspoons of ghee in a pan. Once melted, add 1 teaspoon of chilli powder, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of salt. Mix well. Add 200g paneer cubes and turn them to coat evenly with the masala. Cook on low flame for 2 minutes until lightly browned on all sides. Remove the paneer from the pan and set aside.

2. 2.Sauté Whole Spices and Onions

   In the same pan, add 1 teaspoon of cumin seeds, 1 small piece of cinnamon stick, 2-3 cloves, 1 star anise, 2-3 cardamom pods, and 1 bay leaf. Mix and sauté on low flame until fragrant. Add 2 finely chopped large onions and a pinch of salt. Sauté on medium flame until the onions are well cooked and turn golden brown.

3. 3.Add Ginger Garlic Paste and Gram Flour

   Add 1 tablespoon of ginger garlic paste to the sautéed onions. Continue sautéing on low flame until the raw smell of ginger garlic paste is gone. Then, add 1 tablespoon of gram flour (besan). Roast the gram flour in the oil for 1-2 minutes on low flame, stirring continuously, until it is aromatic and its raw smell disappears.

4. 4.Add Powdered Spices and Tomato Paste

   Add 1 tablespoon of chilli powder, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, and 1 teaspoon of garam masala. Mix well and sauté on low flame until the raw smell of the powdered spices is gone. Meanwhile, blend 2 chopped large tomatoes with 1/4 cup of thick curd into a fine paste. Add this tomato-curd paste to the pan and mix thoroughly. Cover the pan and cook on low flame until the oil separates and the raw smell of the tomato paste is gone.

5. 5.Simmer Gravy and Add Paneer

   Once the oil separates, mix the gravy well. Add 1 cup of water (adjust for desired consistency) and 1 teaspoon of jaggery powder (or white sugar). Mix everything thoroughly. Cover the pan again and let it simmer on low flame until the oil separates once more. Add the previously roasted paneer cubes to the gravy and mix gently to coat.

6. 6.Garnish and Serve

   Add 2 slit green chillies and chopped coriander leaves for garnish. Cover the pan and cook on low flame for just 1-2 minutes to allow the paneer to absorb the flavors without becoming hard. Turn off the stove and serve the delicious Paneer Masala hot with your choice of bread or rice.