Paneer Banjara Using Yellow Gravy Base

 Serves: 3-4

 Prep Time: 15 mins | Cook Time: 20 mins

Ingredients:

Main:

• 200–250 g paneer (cut into cubes or tikkas)

• 1½ cups Yellow Gravy Base

• 1 medium onion (sliced or julienned)

• 1 green capsicum (sliced)

• 1 tbsp oil + 1 tbsp butter

• 1 tsp ginger-garlic paste

• 1 green chili (chopped, optional)

Spices:

• ½ tsp turmeric

• ½ tsp Kashmiri red chili powder (for color)

• 1 tsp coriander powder

• 1 tsp roasted cumin powder

• ½ tsp garam masala or tandoori masala

• ½ tsp kasuri methi (crushed)

• Salt to taste

Finishing:

• 2 tbsp cream or malai (optional for richness)

• Fresh coriander for garnish

• Lemon juice – few drops

• Charcoal piece (for smoky flavor – optional)

Instructions:

1. Sauté Onion & Capsicum:

   • Heat oil and butter in a pan or on a tawa.

   • Add onions and sauté on medium-high flame until golden brown.

   • Add capsicum and sauté until slightly charred but still crisp.

2. Add Aromatics:

   • Add ginger-garlic paste and green chili. Sauté till raw smell disappears.

3. Stir in Yellow Gravy Base:

   • Pour in the yellow gravy and cook for 2–3 minutes on medium heat.

4. Spice It Up:

   • Add turmeric, chili powder, coriander powder, cumin powder, salt, and garam masala.

   • Let the masala thicken and reduce slightly.

5. Add Paneer:

   • Gently add paneer cubes and coat them in the masala. Cook for 4–5 minutes on low heat.

   • Add kasuri methi and cream. Mix gently.

6. (Optional) Dhungar/Smoky Flavor:

   • Heat a small piece of charcoal until red-hot.

   • Place it in a small steel bowl or foil cup inside the curry.

   • Drizzle a few drops of ghee or oil on the coal and cover the pan immediately.

   • Let it smoke for 2–3 minutes, then remove the coal.

7. Finish & Serve:

   • Squeeze lemon juice.

   • Garnish with fresh coriander.

   • Serve hot with naan, kulcha, or jeera rice.

Chef Tips:

• Grill or shallow-fry the paneer for a tandoori effect.

• You can marinate paneer in yogurt, chili powder, and kasuri methi for 15 mins before using for a more banjara-style feel.

• Yellow Gravy Base can be balanced with a touch of tomato paste if you prefer slight tang.