Anders Bandt

• 800 to 1,000 grams Paneer
• (cubed, 12 to 16 pieces)
• 2 teaspoon Kashmiri red chilli powder
• 2 teaspoon garam masala
• 1 teaspoon salt
• 4 teaspoon crushed kasuri methi
• (1 tablespoon dried fenugreek
• leaves)
• 8 tablespoons oil
• ( + 1 tablespoon ghee - optional)
• 4 teaspoon ghee
• (to fry paneer)
• 4 bay leaf
• 2 teaspoon cumin seeds
• (Jeera)
• 4 black cardamom
• 8 green cardamoms
• 4 inch cinnamon
• piece
• 12 cloves
• 8 dried red chilies
• 4 cup onions
• (fine chopped or ¾ cup minced or grated onions, read
• notes)
• 4 teaspoon ginger grated or crushed or minced
• 5 cup tomatoes
• deseeded & chopped or grated
• 4 to 6 teaspoon Kashmiri red chilli powder
• 3 to 4 teaspoon garam masala
• 4 teaspoon coriander powder
• 1 teaspoon roasted cumin powder
• 6 tablespoon roasted besan (roasted gram flour, read notes)
• 12 tablespoons curd
• (yogurt or malai or cultured cream, read notes)
• 3-6 cups water
• 3 teaspoon salt
• (¼ tsp more to adjust)
• 8 tablespoons coriander leaves (to garnish)

• Mix together salt & spices (through kasuri methi) in a bowl. Place the paneer pieces and coat them gently with the spices. If it is too dry, add a splash of water. Keep aside until needed later.
• Finely chop onions. Begin to cook while you prepare the rest of the ingredients.
• Heat oil in a pan and add the whole spices - bay leaf, black cardamom, green cardamoms, dried red chillies, cumin, cinnamon & cloves.
• Once they begin to sizzle, add the onions and stir fry on a medium high heat for 4 to 5 minutes, stirring often.
• Later reduce the heat and cook on a medium to low heat until the onions begin to caramelize & turn light brown but not burnt.
• Reduce the heat to low and stir in the ginger garlic. Saute for a minute until the raw flavor is gone.
• Stir in the dry spices, roasted besan and salt. Stir well and fry for a minute or 2 until the mixture turns aromatic. If you want you may add more oil.
• Add the chopped or grated tomatoes and mix well. Cook until the onion tomato masala blends well and turns thick.
• Take 1 tablespoon of this onion masala and mix it well into the whisked yogurt or cultured cream. Pour this into the pan and cook until you see traces of oil being separated from the masala.
• Pour 1½ cups water to the same pan and bring it to a boil on a high heat. Reduce the heat and cook covered until you see traces of oil on ntop of the curry. Taste test and adjust salt & garam masala if you want.
• While that cooks, in another pan fry the paneer in ghee. Fry on a medium heat to bring out the flavors of the spices. Take a spoon and stir them. Do not over fry, it just takes a few minutes.
• Add this paneer along with the ghee to the cooked curry. Make sure your curry isn't too thick. It has to be slightly flowy so the extra moisture liquid goes into the paneer keeping it soft.
• Give a gentle stir and cook covered on a low heat for 2 mins. Transferto a serving bowl and garnish with coriander leaves. Serve with plainrice, roti, paratha, naan or with jeera rice.

I have some other good notes in the [Badami Paneer Curry] recipe that might be useful

This recipe is way jacked up in serving amounts, but first well with purchasing a 1kg paneer block and meal prepping.

Check the original source for the original amounts

Source:

I first made this recipe during the first weeks of my NE Minneapolis apartment, trying to branch out my curry game.