Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9: Serve

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

• Beat the curd well before adding it to the gravy to prevent it from curdling.

• Roasting the paneer separately adds a nice texture and prevents it from breaking in the gravy.

• Using Kashmiri chilli powder gives the dish a vibrant red color without making it overly spicy.

• Add a few tablespoons of fresh cream at the end for a richer, creamier gravy.

• You can add vegetables like bell peppers or green peas along with the onions.