Restaurant-Style Hariyali Paneer GravyVeg

1

Cut the paneer into medium-sized portions. Season with salt, black pepper, ginger-garlic paste, and a few drops of oil. Mix gently to coat the cubes and let them rest for 10 to 15 minutes.

2

Fry the sliced onion, garlic pods, and ginger until golden brown. Transfer them to a blender along with green chilies, coriander leaves, and mint leaves. Add a little water and grind into a smooth green paste.

3

In a mixing bowl, combine the beaten curd and fresh cream. Season with salt, roasted cumin powder, garam masala, and chaat masala. Mix well.

4

Add the prepared green paste to the curd mixture and combine. Add the seasoned paneer cubes and ensure they are well-coated. Let them marinate in the refrigerator for at least 30 minutes.

5

Heat a teaspoon of oil in a pan. Add the marinated paneer cubes and sauté on medium flame until they turn golden brown on both sides. Remove the cubes from the pan and set them aside.

6

In the same pan, add cumin seeds, bay leaf, cinnamon stick, green cardamom, and cloves. Allow them to crackle for a few seconds.

7

Add the remaining marinade mixture into the pan and sauté for about 2 minutes or until the color changes. Stir in the thick cashew paste and mix well.

8

Add enough water to reach your desired gravy consistency. Once it begins to simmer, add the sautéed paneer pieces. Let them simmer for 2 to 3 minutes to absorb the flavors.

9

Add a pinch of sugar and crushed kasoori methi leaves. Mix well and let the gravy simmer for another 1 to 2 minutes on low flame.

10

Just before turning off the flame, add a small cube of butter. Serve hot, optionally garnished with a drizzle of fresh cream.