Paneer Bhuna Masala Recipe | Spicy Stir-Fried Cottage Cheese

Step 1: Heat 2 tablespoons of oil and 2 tablespoons of ghee in a tawa. Add 1 teaspoon of cumin seeds and 2 green cardamoms, sautéing until fragrant.

Step 2: Add 5 medium chopped onions and cook until golden brown. Stir in 2 tablespoons of ginger-garlic paste and 1/4 teaspoon of turmeric powder.

Step 3: Add 1 teaspoon of Ancient Aroma Kala/Smoky Masala, then incorporate 2 teaspoons of Kashmiri red chili powder, 1/2 teaspoon of spicy red chili powder, 1 tablespoon of coriander powder, 1/2 teaspoon of garam masala, 1 teaspoon of cumin powder, and a splash of hot water. Cook for 1 minute.

Step 4: Add 1/2 cup of whisked curd and cook until the oil separates.

Step 5: Blend 2 tomatoes, 4-5 boiled Kashmiri red chilies, and 10 boiled cashews with water into a smooth puree.

Step 6: Add the tomato puree, a handful of chopped coriander stems, 1 chopped green chili, and salt to the gravy. Cook for 20 minutes until thickened.

Step 7: Add hot water as needed and cook for another 15-20 minutes.

Step 8: In a separate pan, heat 1 teaspoon of ghee. Add 1 large diced onion and 1 large diced capsicum, stir-frying briefly.

Step 9: Add the vegetable mixture to the base gravy.

Step 10: Incorporate 500 grams of diced paneer, a large pinch of roasted kasuri methi powder, a pinch of garam masala, fresh coriander, and 1 teaspoon of lemon juice. Cook for 2-3 minutes.

Step 11: Adjust salt if needed and serve hot with your choice of bread.