Step-by-Step Instructions

1. 1.Marinate the Paneer

   In a plate, take 200g of paneer cubes. Add ¼ tsp chilli powder, a pinch of turmeric powder, and salt. Mix gently to coat all the cubes evenly.

2. 2.Roast the Paneer

   Heat ½ tsp of ghee on a tawa over medium flame. Place the marinated paneer cubes and roast for 2 minutes, turning them, until they are lightly golden on all sides. Set aside.

3. 3.Temper the Spices

   In a separate pan, heat 2 tbsp of oil and 1 tbsp of ghee. Add ½ tsp cumin seeds, 1 cinnamon stick, 2 cloves, and 1 bay leaf. Allow them to splutter.

4. 4.Sauté Onions and Pastes

   Add 2 finely chopped onions and sauté until they turn light brown. Then, add the paste of 2 tomatoes and 1 tbsp of ginger-garlic paste. Sauté well until the raw smell disappears.

5. 5.Add Spice Powders

   Add 1 tbsp Kashmiri chilli powder, 1 tbsp coriander powder, a pinch of turmeric powder, and ½ tbsp cumin powder. Mix and sauté for about a minute until the spices are fragrant.

6. 6.Incorporate Curd

   Add 3 tbsp of well-beaten curd to the masala. Mix continuously and cook until the oil starts to separate from the mixture.

7. 7.Prepare and Simmer the Gravy

   Pour in water to adjust the gravy to your desired consistency. Add salt to taste, mix well, and bring it to a boil. Let it simmer for 5 minutes.

8. 8.Add Paneer and Finish

   Add the roasted paneer cubes to the simmering gravy. Gently mix. Sprinkle a pinch of garam masala and 1 tbsp of kasuri methi. Mix well and switch off the flame.

9. 9.Serve

   Garnish with fresh coriander leaves if desired. Serve the Paneer Masala hot with your choice of Indian bread or rice.