Step-by-Step Instructions

1. 1.Prepare and Fry Paneer

   Heat about 2-3 tablespoons of oil in a pan over medium-high heat. Add the paneer cubes and fry until they are golden brown on all sides. Once fried, turn off the heat and remove the paneer from the pan, setting it aside on a plate.

2. 2.Prepare the Gravy Paste

   In a food processor, combine the chopped onions, garlic cloves, ginger, green chilies, and canned chopped tomatoes. Add a little water to help blend, then process until you have a smooth paste.

3. 3.Temper Whole Spices

   Place the pan back on the hob. Add 2 tablespoons of ghee and 3 tablespoons of the oil used for frying paneer. Let it heat up. Once hot, add 2 slit black cardamoms, 2 green cardamoms, 1.5 bay leaves, and 1 tablespoon of cumin seeds. Let them splutter and become fragrant.

4. 4.Cook the Onion-Tomato Paste

   Add the blended onion-ginger-garlic-tomato paste to the pan. Turn up the heat. Add 1 teaspoon of salt (adjust to taste) and 1 teaspoon of asafoetida (hing). Stir well and cook for about 10 minutes, stirring occasionally, until the oil starts to release from the sides of the paste.

5. 5.Add Ground Spices and Cream

   Once the oil has released, add 0.5 tablespoon of turmeric powder and 1 teaspoon of paprika (optional, or chili powder if preferred). Mix well and cook for another 5-6 minutes. Then, add less than half a tub of cream (optional) and mix thoroughly.

6. 6.Incorporate Peas and Potatoes

   Add the frozen peas and the boiled crushed potatoes to the gravy base. Stir everything together to combine the ingredients evenly.

7. 7.Simmer the Gravy

   Pour in 2 pints of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for about 10 minutes, allowing the flavors to meld and the gravy to thicken slightly.

8. 8.Add Paneer and Finish

   After 10 minutes of simmering, add the fried paneer cubes to the gravy. Mix gently to coat the paneer. Cook for another 5 minutes. Turn off the gas. Sprinkle 1 teaspoon of garam masala and 1 teaspoon of kasuri methi (crushed between your palms) over the gravy. Give it a final gentle stir.

9. 9.Serve

   Dish out the Tari Wala Paneer into a serving bowl. Serve hot with naan, roti, or rice.