Paneer Gravy (Dhaba style)

 Ingredients:

1. Besan/Gram Flour - 1 TBSP (dry fry and keep it aside)
2. Paneer Pieces - 1/4 Kg [Square cut]
3. Red Chili Powder - 1/2 TSP
4. Turmeric Powder - 1/4 TSP
5. Ghee - 1-2 TBSP
6. Oil - 2 TBSP
7. Cumin Seed - 1 TSP
8. Cloves - 3 to 4
9. Cinnamon stick - 1 small piece
10. Asafoetida/Hing - 1/2 TSP
11. Cardamom - 2 (crushed)
12. Bayleaf - 1
13. Onion - 1.5 Medium size (finely chopped)
14. Tomato - 2 Medium size (grated)
15. Ginger-Garlic Paste - 1 TBSP
16. Kashmiri Red Chili Powder - 1 TSP (replace it with 1/2 TSP Chili Powder)
17. Coriander Powder - 1/2 TSP
18. Cumin Powder - 1/2 TSP
19. Garam Masala - 1/2 TSP
20. Yogurt - 1 TBSP (add more if its needed)
21. Green Chili - 2 (optional) slit it
22. Fenugreek leaves/Kasoori Methi - 1 TSP (crushed)
23. Whole Red Chili - 1

Paneer Marination and Cooking:

1. In a bowl, put Paneer + 1/4 TSP Turmeric Powder + 1/4 TSP Chili Powder + 1/2 TSP Salt
2. In a pan, add 1 TBSP of Oil and fry Paneer in in all sides (do not overcook as it becomes hard)

Cooking Directions:

1. In a pan, add 2 TBSP of Oil + 1 TBSP of Ghee + Cumin Seeds + Clove + Bayleaf + Cardamom + Cinnamon stick + Red Chili + Asafoetida/Hing and fry it
2. Add Onions and fry till golden brown. Also add 1/2 TSP of salt to help onion caramelization
3. Add Ginger-Garlic paste and fry till the raw smell goes away
4. Add Kashmiri Red Chili Powder + Coriander Powder + Cumin Powder + Garam Masala + Roasted Besan/Gram flour and fry this in low-medium flame for about 2 mins
5. Add grated tomato and cook till it blends nicely and removes raw smell in low-medium flame by closing the lid for about 5 to 6 mins
6. Remove the lid and see oil separated and add 1/2 cup water to adjust the consistency
7. Keep the flame on low and add the yogurt and mix well until the oil separated
8. Add Green Chili
9. Add Fenugreek leaves/Kasoori Methi
10. Add little water to adjust the consistency and make it boil
11. Keep in low to medium flame for 2 to 3 mins
12. Add fried Paneer and mix well
13. Let it cook for about 3 to 4 mins until the oil floating on the top