Craving an indulgent meal? Try out chef Kunal Kapur’s creamy Ludhiana-style paneer

Ingredients

For the curry base

• 2 cups water
• 6 medium onions, roughly chopped
• 2-inch piece ginger, roughly chopped
• 7 to 8 garlic cloves
• 2 to 3 green chillies, slit
• ½ cup broken cashews

For marinating the paneer

For the homemade garam masala

• 2 black cardamoms
• 15 to 16 peppercorns
• 1 large mace (javitri)
• 2½ tbsp coriander seeds
• 2 tsp shahi jeera
• 8 to 10 green cardamoms
• 5 to 6 cloves

For the gravy

• 1 cup curd (slightly sour, if possible)
• 4 tbsp butter
• 2 tsp finely chopped ginger
• 3 to 4 green chillies, slit
• 1 cup milk
• 1 tbsp freshly ground garam masala
• Large pinch kasuri methi, crushed
• Water, as required
• ¼ cup fresh cream
• Handful of chopped coriander
• Pinch of coarsely crushed black pepper

Method

1. Boil the vegetables: Add water, onions, ginger, garlic, green chillies and cashews to a pot. Drizzle in a little oil, cover and cook over low heat for about 20 minutes, or until the onions and cashews are soft.
2. Marinate the paneer: Cut the paneer into large cubes or rectangles. Sprinkle with salt, coat evenly and let it rest for 20 to 25 minutes to help it absorb seasoning and soften.
3. Prepare the garam masala: Lightly toast the black cardamom, peppercorns, mace, coriander seeds, shahi jeera, green cardamom and cloves until fragrant without changing their colour. Cool completely, then grind into a fine powder.
4. Drain and rinse the onions: Once the onion mixture is cooked, strain it and discard the cooking water. Rinse the onions under running water to remove excess sweetness.
5. Blend the gravy base: Blend the drained onion mixture with the curd until smooth and creamy.
6. Cook the gravy: Melt the butter in a pan over medium heat without browning it. Add the chopped ginger and slit green chillies, then pour in the blended onion mixture. Season with salt and cook over low heat, partially covered, until the gravy reduces by about half and becomes thick and velvety.
7. Add milk and spices: Stir in the milk, freshly ground garam masala, crushed kasuri methi and a pinch of crushed black pepper. Mix well.
8. Add the paneer: Gently fold in the marinated paneer. If the gravy is too thick, add a splash of water or extra milk to adjust the consistency. Simmer for a few minutes until the paneer is heated through.
9. Finish the curry: Stir in the fresh cream and chopped coriander. Taste and adjust the seasoning if needed before switching off the heat.
10. Serve: Serve the Ludhiana-style Cream Paneer hot with laccha paratha, butter naan or plain paratha.

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