LET'S GET STARTED
– 1 lb paneer block – 1.5 cup water plus hot water for soaking the paneer To Grind- – 1 medium-sized onion approx 130 grams chopped – 1 tomato approx 120 grams, chopped – 1 tbsp ginger-garlic paste Other Ingredients- – 1.5 tbsp butter – 2 bay leaves dried ones – 1 cup tomato puree – 2 tsp salt or to taste – ¾ tsp red chili powder heaped or to taste – 1 tsp sugar or to taste – ¼ tsp garam masala – 1 cup heavy cream a half-pint pack – 1 tbsp cilantro chopped – 1 tbsp dried fenugreek leaves kasoori methi Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
Chop and soak the paneer: – Cut the paneer into shapes according to your preference. If it’s for a party or get-together, I prefer this triangle shape.
– Soak this paneer in hot water until the gravy is ready or for about 30 minutes. Soaking softens the paneer. If you are using homemade paneer and if it’s fresh, skip this step
Prepare the tomato-onion paste: – In a mixer jar, add the chopped onion, tomato, and the ginger-garlic paste as well. Blend it into a smooth paste. No need to add any water.
Prepare the paneer masala: – Heat the pan or kadai and add the butter. Let it melt. – When the butter melts, add the bay leaves and saute for 20 seconds or so. Then add the ground onion-tomato mix.
– Cook thoroughly until the raw smell goes off, and all the moisture is absorbed, as shown in the picture. This is an important step. Make sure you cook this paste until the moisture is absorbed. It usually takes about 8 to 10 minutes over medium heat.
– Now add the tomato puree and 1.5 cups of water. Mix well.
– Add the salt, sugar, red chili powder, and garam masala. Mix thoroughly.
– Cook for 5 minutes and add all the paneer. Gently mix.
– Then add the cream right away and mix thoroughly.
– Reduce the heat to low and let it simmer for 4 to 5 minutes.
– As the bubble starts to form, turn off the heat. Crush the fenugreek leaves and add it.
– Garnish with cilantro and serve with your favorite Indian flat-bread or rice.