Video Tutorial
Video Chapters
Instructions
Gravy Base Preparation
- Heat oil in a pan and sautรฉ cumin, garlic, ginger, and green chillies.
- Add roughly chopped onions, whole spices (bay leaf, cinnamon, cardamom), tomatoes, and coriander stems.
- Stir in turmeric, Kashmiri red chilli powder, salt, cashew nuts, and melon seeds.
- Add water, cover, and cook for 10 minutes until everything is soft. Let it cool before blending into a smooth paste.
Paneer Marination
Coat your cubed paneer with a light dusting of turmeric, red chilli powder, and a pinch of salt. This ensures the paneer absorbs flavor.
Cooking the Base Gravy & Tossing Paneer
- Briefly sautรฉ the marinated paneer in a pan with a little oil until it has a light coating, then set aside.
- In the same pan, heat more oil, add cumin and finely chopped onions, ginger, and garlic.
- Add finely chopped tomatoes and capsicum, cooking until the mixture becomes soft and fragrant.
Final Cooking & Creamy Touch
- Pour in the blended gravy paste and a splash of water, cooking on a low flame until it bubbles.
- Gently stir in the sautรฉed paneer cubes.
- Add butter, fresh cream, garam masala, and kasuri methi for that signature rich finish.
- Garnish with grated paneer and fresh coriander leaves before serving hot.
