Step 1

firstly, in a large bowl take 15 cubes paneer, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp ginger garlic paste and ¼ tsp salt.

Step 2

mix well combining all the spices well.

Step 3

cover and rest for 30 minutes or more for marination.

Step 4

now heat 3 tsp oil and saute marinated paneer.

Step 5

do not overcook the paneer as it turns rubbery. keep aside.

Step 6

in a large kadai heat 1 tbsp ghee and 2 tbsp oil.

Step 7

add 1 tsp cumin, 1 bay leaf, 1 pod black cardamom, 1 inch cinnamon, 2 pods cardamom and 4 cloves.

Step 8

saute on low flame until the spices turn aromatic.

Step 9

now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.

Step 10

further keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.

Step 11

saute on low flame until the spices turn aromatic.

Step 12

add 2 cup tomato puree and mix well.

Step 13

cover and cook for 10 minutes or until the oil separates.

Step 14

keeping the flame on low, add ½ cup curd and stir continuously.

Step 15

keep cooking until the curd is well combined.

Step 16

now add 1 cup water and mix well adjusting the consistency as required.

Step 17

further, add cooked paneer and mix well.

Step 18

cover and simmer for 5 minutes or until the flavours are well absorbed.

Step 19

add 1 tsp kasuri methi, 2 tbsp coriander and mix well.

Step 20

finally, enjoy paneer ki sabji with roti or rice.