Step-by-Step Instructions

1. 1.Prepare Paneer

   Cut 300 grams of homemade 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 in a bowl. Toss well to coat evenly and set aside.

2. 2.Prepare Tomato Puree

   Roughly chop 3 medium red tomatoes and blend them into a fine puree in a mixer without adding any water. Set aside.

3. 3.Fry Paneer

   Heat 2 tbsp oil and 1 tbsp butter in a frying pan over low to medium flame. Add the marinated paneer pieces and fry them, turning occasionally, until they develop a beautiful golden-brown color on 2-3 sides. Once fried, turn off the flame and set the paneer aside. Reserve the leftover oil and butter for the masala.

4. 4.Sauté Whole Spices

   In a large pot, heat 4 tbsp oil. Once hot, add 1 black cardamom, 3-4 green cardamoms, 1 bay leaf, a 1/2 inch cinnamon stick, and 3 cloves. Sauté for 2-4 seconds. Then add 1 tsp whole cumin and continue to sauté until fragrant.

5. 5.Add Aromatics and Onions

   Add 1/2 tsp grated ginger and 1/2 tsp fine chopped garlic to the pot. Sauté for 2-4 seconds. Then add 2 medium fine chopped onions and 3 whole green chilies (for heat). Continue to sauté until the onions turn golden brown. Add the reserved oil and butter from frying the paneer to the pot.

6. 6.Add Powdered Spices and Cook

   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 of water to prevent the spices from burning. Mix well and cook for a minute.

7. 7.Incorporate Tomato Puree and Yogurt

   Add the prepared tomato puree to the masala and cook for 1 minute. Then add 1/2 cup of water and cover the pot. Let it cook for 7-8 minutes until the tomatoes and onions are tender. After 7-8 minutes, remove the lid. Turn off the flame or reduce it to very low. Add 5-6 tbsp of thick, well-beaten yogurt. Mix quickly to prevent curdling. Add another 1/4 cup of water and turn the flame back on.

8. 8.Add Paneer and Garnish

   Add the fried paneer pieces to the masala. Give it a good mix. Sprinkle 1 tsp crushed kasuri methi, 1/2 tsp garam masala powder, 1 tbsp julienned ginger, 2 julienned green chilies, and 2 tbsp chopped fresh coriander over the paneer masala. Cover the pot and let it simmer on low flame for 2-4 minutes to allow the flavors to meld.

9. 9.Serve

   Your delicious and flavorful Paneer Masala is now ready to be served. Enjoy it hot with naan, roti, or rice.