1teaspoonKasoori methi (Dried fenugreek leaves)crushed between your palm before adding
½teaspoonKashmiri red chili powder
3tablespoonsHeavy whipping cream or fresh cream or malai
Instructions
Making Fresh Masala: Dry roast the spices with stirring constantly until aromatic.
Remove it to a plate and let it cool down completely. Then coarsely grind into the spice grinder.
Making Gravy: Heat the oil in a kadai (or pan) on medium heat. Once hot add chopped onion. Cook until onions are soft and light pink or translucent in color.
Add garlic paste. Mix and saute for a minute or until the raw smell of garlic goes away.
Now add chopped tomatoes and pureed tomato along with salt. Mix and let it cook until it thickens and oil starts to ooze out from the sides. This step takes some time, be patient.
Add kadai masala. Mix and cook for about a minute.
Add bell pepper, ginger julienned and water. Mix well and let it simmer for 5 minutes or until the peppers are crisp-tender (80% cooked).
Add kasoori methi and kashmiri red chili powder. Mix well.
Add paneer cubes. Mix and simmer the gravy for a minute or two until the paneer gets hot and soft.
Add heavy cream, mix and turn off the stove as soon as gravy starts simmering.
Video
Notes
Remove and discard the seeds and stems of dried chilies while making masala. It reduces the spice level plus, they increase the body heat, not good for your gut health.
To reduce the spice level of masala even more, use the kashmiri dried chilies instead of regular ones.
Always use fresh, ripe tomatoes. Unripe or less ripe tomatoes make the gravy tangy and sour.
If gravy becomes sour by any chance, add a little amount of sugar to balance the flavor.