Roughly chop 4 medium onions, 10-12 garlic cloves, 2 inches of ginger, and 2 green chillies, then finely mince them in a food processor.
2
Heat 3-4 tbsp oil in a deep vessel, add cumin seeds, bay leaves, green cardamom, black cardamom, and cinnamon, and briefly temper them in the hot oil.
3
Add the minced onion-ginger-garlic-chilli mixture and roast on medium heat for about 15 minutes until the onions turn deep golden brown and stick to the pan edges. Sprinkle hot water once or twice to deglaze and speed up the roasting.
4
Roughly chop 2 tomatoes and blend into a smooth puree. Add the tomato puree, 1/2 cup yogurt, salt, turmeric powder, Kashmiri chilli powder, coriander powder, and cumin powder to the pan and mix well without lumps.
5
Increase heat to high and continue roasting for 20-25 minutes until the mixture reduces significantly, deepens in color, and oil separates from the masala. This roasting is crucial for developing the authentic dhaba flavor.
6
Adjust the gravy consistency with hot water to reach the desired thickness, then taste and adjust salt and spice level as needed. Turn off heat and set aside.
7
Heat 1 tsp oil in a non-stick pan, add 350-500 grams of paneer slices along with 2 slit green chillies and plenty of chopped fresh coriander stems.
8
Toss on high heat for 1 minute to keep the vegetables and paneer crunchy and fresh.
9
Pour in the prepared roasted masala gravy, add a little hot water if needed, and bring back to a boil.
10
Add the cooked paneer pieces, a pinch of chaat masala, a pinch of garam masala, roasted kasuri methi, and plenty of fresh chopped coriander. Mix everything together gently.
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