Paneer Curry

Base gravy

1. 1

   Heat 2-3 tbsp oil in a pan over medium heat, add 1 tsp cumin seeds and let them sizzle, then sauté 8-10 garlic cloves, 2-inch ginger pieces, 2-3 green chillies, 2 sliced onions, 2 bay leaves, 1-inch cinnamon stick, 3-4 green cardamom pods and a small piece of mace until fragrant.

2. 2

   Add 3 chopped tomatoes, 2-3 tbsp chopped coriander stems, salt to taste, 1 tsp Kashmiri red chilli powder, 0.25 tsp turmeric powder, 4-5 whole Kashmiri red chillies, 15 cashews, 1.5 tbsp melon seeds and 1.5 tbsp poppy seeds; stir well and pour hot water as needed to achieve a smooth, thick gravy.

Sautéing paneer

3. 3

   Heat 2 tbsp oil in a separate skillet, add the 500 g cubed paneer, sprinkle 0.25 tsp turmeric powder, 0.5 tsp Kashmiri red chilli powder and a pinch of salt, and fry until the pieces turn golden brown. Set aside.

Final tempering

4. 4

   Heat 3-4 tbsp oil in the gravy pan, add 1 tsp cumin seeds, 2 chopped green chillies, 2 chopped onions and 1 tbsp ginger‑garlic paste; sauté briefly until the onions turn translucent.

5. 5

   Stir in 0.25 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, the 2 chopped tomatoes, salt to taste, 1 chopped capsicum and a pinch of sugar; cook for 3‑4 minutes until the tomatoes soften.

6. 6

   Finish the curry by adding 3‑4 tbsp fresh cream, 2 tbsp saffron‑infused ghee, 0.5 tsp roasted kasuri methi powder, a pinch of garam masala and the 30‑35 g grated paneer; mix gently and let the flavors meld for another minute.

7. 7

   Garnish with fresh coriander leaves and serve the hot paneer curry with naan or rice.