Step-by-Step Instructions

1. 1.Prepare Paneer

   Place a wok or kadai on the hob and add 4 tablespoons of oil. Let it heat up. Add the cubed paneer and fry until golden brown on all sides. Remove the fried paneer and set aside on a plate.

2. 2.Prepare Gravy Paste

   In a food processor, combine the sliced onions, garlic cloves, ginger pieces, green chilies, and canned chopped tomatoes. Add a little water and blend until a smooth paste is formed.

3. 3.Temper Whole Spices

   In the same wok, add 2 tablespoons of ghee and 3 tablespoons of the oil used for frying the paneer. Let it heat. Add 2 black cardamoms (slit), 2 green cardamoms, 2 small bay leaves, and 1 tablespoon of cumin seeds. Sauté until the cumin seeds splutter and the spices are fragrant.

4. 4.Cook Gravy Base

   Add the blended onion-ginger-garlic-tomato paste to the pan. Turn up the heat. Add 1 teaspoon of salt and 1 teaspoon of hing (asafoetida). Cook, stirring frequently, for about 10 minutes until the oil separates from the mixture and the paste darkens.

5. 5.Add Turmeric and Cream

   Add 0.5 tablespoon of turmeric powder to the cooked paste and mix well. Then, add 100 ml of cream (optional) and stir until it is well combined with the gravy base.

6. 6.Add Peas and Potatoes

   Add the frozen peas and boiled crushed potatoes to the gravy. Mix everything together gently to ensure the vegetables are coated with the gravy.

7. 7.Add Water and Simmer

   Add 1 pint of water to the gravy and stir. Then add another pint of water (total 2 pints). Bring the gravy to a boil, then cover the pan and let it simmer for about 10 minutes.

8. 8.Add Paneer

   After the gravy has simmered for 10 minutes, add the fried paneer cubes to the gravy. Mix gently to combine. Let it cook for another 5 minutes.

9. 9.Final Seasoning and Serve

   Turn off the gas. Add 1 teaspoon of garam masala and 1 teaspoon of kasuri methi (crushed between your palms) to the paneer gravy. Stir to combine. Dish out the Tari Wala Paneer into a serving bowl.