Dhaba Style Paneer Sabji | Paneer Masala

FOR MARINATING THE PANEER:
Paneer/Cottage Cheese - 1 cup cubed
Turmeric powder - 1/2 teaspoon
Red chili powder - 1/2 tablespoon
Salt - as required
Ghee - 1 to 1(1/2) tablespoon for frying the paneer
FOR PREPARING THE WHOLE SPICE MASALA:
Bay leaf/Tej patta - 1
Whole dry red chili/ sukhi lal mirch - 2
Cardamom/Elaichi - 2
Clove/Laung - 1
Cinnamon/Dalchini - 1
Cumin seeds/Jeera - 1 teaspoon
Coriander seeds/Sabut dhaniya - 1 teaspoon
FOR THE GRAVY:
Ghee - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Asafoetida/Hing - a pinch
Onion - 1, finely chopped and sliced as required
Roasted besan/gram flour - 1 tablespoon (roast it on a slow flame for 2 to 3 minutes)
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - as required
Curd (room temperature) - 1 bowl
FOR TOMATO PUREE :
Tomato - 3, large-sized, chopped
Green chili - 1, small
Ginger - 1/2 inch piece, grated
Garlic - 1/2 teaspoon

In a bowl, mix well and marinate for 2 to 3 minutes, paneer cubes, turmeric powder, red chili powder, and salt.
Now, heat ghee in a pan and add the marinated paneer. Sauté it well on a low flame for a few minutes until it gets coated very well. Keep it aside.
In a mixer jar, grind tomato, green chili, ginger, and garlic, to a fine puree and keep it aside.
Now, heat a pan and dry roast bay leaf, whole dry red chili, cardamom, clove, cinnamon, cumin seeds, and coriander seeds, on a low flame.
When the spice mix begins to give off a nice aroma, turn off the flame, and allow it to cool down.
Remove the bay leaf from the spices, transfer the roasted spices in the mixer jar, grind them to a fine powder and keep it aside.
Now, heat ghee in a pan and add oil, cumin seeds, hing, onion, and bay leaf(removed from the roasted whole spices). Sauté it well until the onion turns pinkish and translucent.
Add roasted besan and sauté it well.
Add red chili powder, turmeric powder, cumin powder, and coriander powder. Sauté it well on a low flame.
Thereafter, add tomato puree, salt, and sauté the mix on a medium flame.
Add 1 tablespoon of above dry ground masala and mix it. Cover and cook it for 10 minutes on a low flame.
Add curd in the batches and mix it well.
Then, add sautéed paneer and mix it gently. Sauté it for a few seconds and turn off the flame.
Transfer it to a serving bowl and place the onion slices at the edge.
Delicious Dhaba Style Paneer Sabji | Paneer Masala is ready to be served.