Step-by-Step Instructions

1. 1.Prepare the Curry Base (Part 1)

   Heat 1 tbsp ghee in a thick-bottomed kadai. Add 4 cloves, 4 small pieces of cinnamon stick, and 15 peeled garlic pearls. Sauté lightly until fragrant.

2. 2.Cook the Base Ingredients

   Add 0.5 liter of water to the kadai. Once it starts boiling, add 1 handful of cashew nuts, 4 slit green chilies, 20g julienned ginger, 4 medium chopped onions, and 1.5 tbsp poppy seeds. Cook for 10-12 minutes until the water evaporates and all ingredients are soft.

3. 3.Grind Dry Spices

   While the base is cooking, take a small mixer jar. Add 7 green cardamom pods, 1 tbsp fennel seeds, and 1 tbsp kasuri methi. Grind to a fine powder. Set aside.

4. 4.Grind Cooked Base

   Transfer the cooked curry base ingredients from the kadai to a mixer jar. Add about 1 cup of water and grind to a fine, smooth paste.

5. 5.Prepare the Curry

   Place a brass uruli (or a thick-bottomed pot) on the stove and light it. Pour the ground curry paste into the uruli. Add 2 tbsp ghee and mix well. Cook on medium flame until the ghee is absorbed and the paste starts to simmer.

6. 6.Add Liquids and Seasoning

   Pour in 100ml milk and mix. Add salt to taste and 0.5 tsp white pepper powder. Mix thoroughly.

7. 7.Add Paneer and Dry Spice Powder

   Add the cubed 400g paneer to the simmering curry. Sprinkle the previously ground powder (kasuri methi, fennel, cardamom) over the curry and mix gently.

8. 8.Sweetness and Creaminess

   Add 1 tbsp sugar and mix. Pour in 100ml fresh cream and stir gently. Do not boil after adding the cream to maintain its texture and richness.

9. 9.Garnish and Serve

   Turn off the heat. Garnish with a generous amount of chopped coriander leaves. Serve hot with pulao, chapati, or poori.