Smoky Paneer Masala

PREPARATION

1. Heat 2 tablespoons oil in a pan, add 300 grams paneer and mix it well.
2. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color from all sides.
3. Remove it from heat and drain it on an absorbent paper.
4. Heat 1 tablespoon oil in a another pan, add 1 teaspoon cumin, 1 bay leaf, 1 cinnamon stick, 1/2 teaspoon mace and stir for 1 - 2 minutes.
5. Then, add 200 grams onions and fry till translucent.
6. Now, add 150 grams tomato and mix it well.
7. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
8. Add 25 grams almonds, 25 grams melon seeds and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 1/2 teaspoons salt, 25 grams ginger, 25 grams garlic, 2 tablespoons mint and mix it well.
11. Then, add 200 milliliters milk and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Remove it from heat and transfer this into a blender.
14. Blend it into a puree and keep aside.
15. Heat 2 tablespoons ghee in a pan, add 1 teaspoon turmeric, 1 teaspoon red chili and stir well.
16. Add 1 1/2 tablespoons gram flour and mix it well.
17. Now, add the blended mixture and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add the fried paneer, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
20. Cook for 3 - 5 minutes on medium heat.
21. Then, add 150 milliliters milk and mix it well.
22. Add 100 milliliters water and mix it again.
23. Cook for 5 - 7 minutes on medium heat.
24. Now, add 50 milliliters fresh cream, 1 teaspoon dry fenugreek leaves and mix it well.
25. Place a aluminium foil bowl on it.
26. Place a burning charcoal on it, add 1 teaspoon ghee and cover it with lid.
27. Cover for about 20 minutes.
28. Open the lid and give it a nice stir.
29. Garnish with coriander and ginger.
30. Serve hot.