Step-by-Step Instructions

1. 1.Roast Spices for Masala Powder

   Add Kashmiri red chillies, whole peppercorns, fennel seeds, cumin seeds, cloves, cinnamon, cardamom, and coriander seeds to a heated pan. Roast on medium-high heat for about 1 minute until a nice aroma is released. Do not over-roast. Turn off the stove and transfer to a plate to cool.

2. 2.Grind Masala Powder

   Once the roasted spices have cooled, transfer them to a mixer jar. Grind to a nice, slightly coarse powder. This aromatic masala powder can be stored for later use.

3. 3.Prepare Ground Paste

   In a mixer jar, add 1 cup of curd, 5 cubes of paneer (from 400g total), and 25 soaked cashew nuts. Grind these ingredients to a nice, smooth, and creamy paste.

4. 4.Roast Paneer Cubes

   Heat 2 teaspoons of ghee in a pan on medium flame. Add the remaining paneer cubes (from 400g total). Roast the paneer pieces on one side until they turn a rich golden-brown color, then flip and roast the other side. Once golden brown on two sides, remove from the pan and keep aside.

5. 5.Roast Vegetables

   In the same pan, add the wedges of 1 large onion, 1 small green capsicum, and 1 small red capsicum. Roast the vegetables for just about 2 minutes until slightly cooked but still crunchy. Do not overcook. Turn off the stove, remove the vegetables, and keep them aside with the roasted paneer.

6. 6.Prepare the Gravy Base

   In a wide pan or kadai, add 2 tablespoons of oil and 2 tablespoons of ghee. Maintain the flame on low. Add 1 bay leaf and 0.5 teaspoon of shahi jeera. Once fragrant, add the finely ground paste (curd, paneer, cashew). Cook this paste for about 2-3 minutes, stirring constantly to prevent curdling, until the raw smell of the curd goes away. Slightly increase the flame to medium.

7. 7.Add Spices and Water

   After 2-3 minutes, add 0.5 teaspoon of ginger garlic paste. Mix well and continue to cook for another 2-3 minutes until the raw smell of ginger garlic paste goes. Then add 1.5 teaspoons of the freshly ground masala powder and 1 teaspoon of salt. Mix everything well. Add 1 cup of water and cook the masala for about 5 minutes, stirring occasionally, until the oil begins to separate and the masala comes together nicely.

8. 8.Combine Paneer and Vegetables

   Once the oil has separated and the masala is well cooked, add the roasted paneer and vegetables to the gravy. Gently mix everything together.

9. 9.Simmer and Finish

   Close the pan with a lid and let it simmer for about 5 minutes on medium flame. After 5 minutes, open the lid; you will see the oil has separated beautifully, and the paneer pieces are plump and moist. Finally, add a little crushed Kasuri Methi leaves. Give it a quick mix, turn off the stove, and serve hot.