Step-by-Step Instructions

1. 1.Prepare Paneer

   Cut 300 grams of paneer into desired square pieces. Add 1/8 tsp Kashmiri red chili powder, 1/8 tsp turmeric powder, and 1/8 tsp salt to the paneer pieces. Toss gently to coat evenly.

2. 2.Prepare Tomato Puree

   Peel and roughly chop 3 medium red tomatoes. Blend them in a mixer to make a fine puree without adding water. Set aside.

3. 3.Fry Paneer

   Heat 2 tbsp oil and 1 tbsp butter in a frying pan. Add the seasoned paneer pieces and fry, flipping occasionally, until they turn golden brown on 2-3 sides. Remove the paneer and set aside. Reserve any leftover oil from frying for the gravy.

4. 4.Sauté Whole Spices

   In a cooking pot, add 4 tbsp oil. Once the oil is warm, add 1 black cardamom, 3-4 green cardamoms, 1 bay leaf, 1/2 inch cinnamon stick, and 3 cloves. Sauté for 2-4 seconds until fragrant. Then add 1 tsp cumin seeds and sauté for a few more seconds.

5. 5.Add Aromatics and Onions

   Add 1/2 tsp grated ginger and 1/2 tsp fine chopped garlic to the pot. Sauté for a few seconds. Then add 2 medium fine chopped onions and 3 spicy green chilies. Add the reserved leftover oil from frying paneer. Fry the onions until they turn golden brown.

6. 6.Cook Powdered Spices and Tomato Puree

   Once onions are golden brown, add 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste. Add 1/4 cup water to prevent the spices from burning. Mix well and sauté. Then add the prepared tomato puree (along with 1/2 cup water used to rinse the mixer jar) and mix thoroughly.

7. 7.Simmer Gravy

   Add 1/3 cup water to the gravy. Cover the pot and cook for 7-8 minutes on low to medium heat until the tomatoes and onions are tender and well-cooked.

8. 8.Add Yogurt and Paneer

   Remove the lid. Turn off the flame or reduce it to very low. Stir the gravy to release some heat. Add 6 tbsp of whisked thick yogurt and mix quickly to prevent curdling. Add 1/4 cup water for consistency. Turn the flame back on. Add the fried paneer pieces to the gravy and mix gently.

9. 9.Final Seasoning and Garnish

   Add 1 tsp Kasuri methi (crushed with hands), 1/2 tsp garam masala powder, 1 tbsp julienned ginger, 2-3 slit green chilies, and 2 tbsp fresh chopped coriander. Give it a good mix.

10. 10.Rest and Serve

    Cover the pot and simmer on low flame for 2-4 minutes to allow all the flavors to meld. Serve hot with naan, roti, or rice.