Ingredients
2 tbsp butter + 1 tbsp oil, 1 bay leaf, 2-3 green cardamoms, 1 small cinnamon stick, 3-4 cloves, 1.5 cups chopped tomatoes (or 3 large tomatoes, pureed), 1 medium onion, chopped (optional, for slightly thicker gravy), 1 tbsp ginger-garlic paste, 1 tsp red chili powder (Kashmiri, for color), 1 tsp coriander powder, 1/2 tsp cumin powder, Salt to taste, 1 tsp sugar (optional, balances tomato tang), 1/2 cup fresh cream, 1 tbsp kasuri methi (dried fenugreek leaves), Water as needed, 200-250g paneer, cut into cubes, (Optional: lightly sauté in butter or keep as is)
Preparation Steps
– Heat butter and oil in a pan. Add whole spices: bay leaf, cardamom, cloves, cinnamon.
– Add chopped onions (if using) and sauté until translucent.
– Add ginger-garlic paste; cook until raw aroma fades.
– Add tomato puree and cook for 7-10 minutes on medium heat, until oil starts separating.
– Add red chili powder, coriander powder, cumin powder, and salt. Stir well.
– Once cooked, remove whole spices (optional) and blend the gravy until smooth using a hand blender or traditional mixer.
– Return the blended mixture to the pan.
– Add 1/2 cup cream and a little water to adjust thickness.
– Crush kasuri methi between palms and stir it in.
– Add sugar if needed.
– Let the gravy simmer for 3-4 minutes on low flame.
– Add paneer cubes to the gravy. Let them soak in for 3-5 minutes.
– Optional: Garnish with more cream or a small blob of butter and fresh coriander