Step-by-Step Instructions

1. 1.Prepare the Paneer Marinade

   In a bowl, add 3 tsp of roasted besan, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp cumin powder. Whisk these dry ingredients together. Then, add 1 tbsp curd and 1 tbsp hot water, mixing well to form a paste.

2. 2.Marinate Paneer and Vegetables

   To the prepared marinade, add 200 gm paneer cubes, 2 cubed onions, 1 cubed tomato, and 2 green chilies. Add salt to taste and mix everything thoroughly until the paneer and vegetables are well coated.

3. 3.Shallow Fry Paneer and Vegetables

   Heat some oil in a pan. Add the marinated paneer and vegetables to the hot pan. Then, add 1 tsp chopped ginger and 1 tsp chopped garlic. Shallow fry them until they are lightly browned and cooked, about 5-7 minutes. Transfer the shallow-fried paneer and vegetables to a separate bowl.

4. 4.Prepare the Gravy Base

   In another pan, heat some oil. Add 1/2 tsp ajwain (carom seeds) and 1 finely chopped onion. Sauté until the onion turns translucent. Then, add 1 tsp ginger and 1 tsp garlic, and cook for a minute. Stir in 1 tsp red chili powder. Add 1/4 cup hot water and cook the mixture until it thickens slightly, then cover and cook for a few minutes.

5. 5.Blend the Gravy

   Once the gravy base has cooled slightly, transfer it to a blender. Add 2 tsp curd and blend until you get a smooth paste.

6. 6.Cook the Gravy

   Pour the blended gravy paste back into the pan. Add some water to adjust consistency and cook for 5 minutes. Add salt to taste.

7. 7.Combine and Smoke the Dish

   Burn a piece of coconut shell or charcoal on the gas stove until it's red hot. Place the hot charcoal in a small heat-proof bowl, add 1 tsp ghee, and place it in the center of the shallow-fried paneer and vegetables. Cover the pan immediately to infuse a smoky flavor for a few minutes. Remove the charcoal.

8. 8.Final Assembly and Second Smoking

   Add the cooked gravy to the pan with the smoked paneer and vegetables. Mix well. Garnish with chopped coriander leaves. For an extra smoky aroma, place the hot charcoal in a small bowl, add a bay leaf on top, and place it back in the center of the dish. Cover the pan again for a final smoke infusion.