Step-by-Step Instructions

1. 1.Prepare Paneer Dough

   Place a large pot of water on the gas stove to heat. In a bowl, add fresh paneer and a pinch of salt. Mash and knead the paneer thoroughly until it forms a soft, smooth dough.

2. 2.Shape and Boil Paneer Balls

   From the paneer dough, shape small, round, and slightly flattened balls. Once the water in the pot is boiling, add the shaped paneer balls. Boil them for 10 to 12 minutes on medium to high heat until they expand and cook through.

3. 3.Prepare the Paste

   Blend onion, green chili, ginger, garlic, cashew nuts, and almonds into a smooth paste. Set aside.

4. 4.Sauté Aromatics and Onions

   In a separate pan, add ghee. Once hot, add bay leaf, clove, cinnamon stick, and green cardamom. Sauté for a few seconds until fragrant. Then, add chopped onion and cook until translucent.

5. 5.Cook the Gravy Base

   Add the prepared onion-ginger-garlic-nut paste to the pan and cook for a few minutes until the raw smell disappears. Then, add tomato puree and mix well.

6. 6.Add Spices and Simmer

   Stir in turmeric powder, chili powder, coriander powder, salt, and asafoetida. Mix all the spices thoroughly with the gravy base. Cover the pan and cook on a low flame for 5-7 minutes, or until the oil separates from the gravy.

7. 7.Finish the Gravy

   Uncover the pan and add fresh malai (cream) and milk to the gravy. Mix well to combine. Finally, add kasoori methi and stir. Cook for another 2-3 minutes until the gravy reaches your desired consistency.

8. 8.Serve Ras Malai ki Sabji

   Pour the hot gravy into a serving dish. Gently place the cooked paneer balls (ras malai) into the gravy. Garnish with fresh mint leaves and serve hot with roti, naan, or rice.