Step-by-Step Instructions

1. 1.Prepare Paneer for Frying

   Heat 3 tablespoons of cooking oil in a pan. Add 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt to the hot oil. Mix well.

2. 2.Fry Paneer

   Add 200 grams of diced paneer to the spiced oil. Fry the paneer cubes until they turn slightly crispy and golden brown on all sides. Once fried, remove the paneer from the pan and set aside.

3. 3.Prepare Gravy Base - Whole Spices

   In the same pan with the remaining oil, add 1 bay leaf, 1/4 teaspoon saunf (fennel seeds), 1 small piece of cinnamon stick, 2 cardamom pods, and 3 cloves. Fry these whole spices lightly until fragrant.

4. 4.Sauté Onions and Ginger-Garlic Paste

   Add 2 small (or 1 large) finely chopped onions to the pan. Sauté until the onions change color and become translucent. Then, add salt to taste and 1 tablespoon of ginger garlic paste. Continue frying until the raw smell of ginger-garlic paste disappears and the mixture is well browned.

5. 5.Add Powdered Spices

   Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon Kashmiri red chili powder (for color), 1 tablespoon coriander powder, and 1/2 teaspoon garam masala powder to the sautéed mixture. Mix all the spices thoroughly and fry for about a minute until they are fragrant.

6. 6.Incorporate Tomato and Curd Paste

   Add the ground paste of 1 medium tomato blended with 1 tablespoon of curd and a little water. Mix this paste well with the spices. Cook the mixture on medium flame for 2 minutes, stirring occasionally, until the oil starts to separate from the gravy.

7. 7.Simmer Gravy

   Cover the pan with a lid and let the gravy simmer for 2 minutes on medium flame. After 2 minutes, uncover and check the consistency.

8. 8.Adjust Consistency and Add Paneer

   Add approximately 1.25 cups of water to achieve the desired gravy consistency (it should be thick enough for dipping, not too watery). Mix well. Then, add the previously fried paneer cubes to the gravy. Gently stir to coat the paneer with the gravy.

9. 9.Final Simmer and Garnish

   Cover the pan again and let it simmer on low heat for 1 minute to allow the paneer to absorb the flavors. Uncover, sprinkle 1 tablespoon of fresh chopped coriander leaves over the gravy. Mix gently.

10. 10.Serve

    The Quick Paneer Gravy is now ready to be served hot with paratha, roti, chapati, white rice, jeera rice, or ghee rice.