Paneer Toofani

Ingredients

• 0.5 cup Tomatoes (finely pureed)
• 2 tablespoon Vegetable Oil (for cooking tomato puree)
• 4 tablespoon Cashews (soaked 10 minutes, then blended to a smooth paste)
• 2 pieces Green Chilies (slit lengthwise)
• 10 pieces Garlic Cloves (peeled and finely chopped)
• 1 inch Fresh Ginger (peeled and finely chopped)
• 1 medium Onion (grated or finely chopped)
• 1 teaspoon Coriander Powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon Kitchen King Masala (a Gujarati masala blend, optional)
• 0.25 teaspoon Chaat Masala
• 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
• 2 pods Green Cardamom Pods (slightly crushed)
• 2 pieces Cloves
• 1 small piece Rock Sugar (or Jaggery) (about 5 g)
• 1 pinch Black Pepper
• 0.5 cup Water (for initial gravy)
• 2 tablespoon Butter (unsalted, cut into cubes)
• 1 tablespoon Cumin Seeds
• 6 leaves Curry Leaves (fresh)
• 1 tablespoon Green Chili (fresh) (finely chopped)
• 1 tablespoon Gram Flour (Besan) (mixed with a little water to a smooth slurry)
• 2 tablespoon Sweet Tomato Ketchup (preferably a mild, sweet variety)
• 2 tablespoon Raisins (plumped, optional for sweet notes)
• 1 tablespoon Coconut Paste (freshly grated coconut blended to a paste)
• 400 grams Paneer (cut into 1‑cm cubes; can be grated for smoother texture)
• 4 tablespoon Heavy Cream (full‑fat, chilled)
• 3 tablespoon Mozzarella Cheese (shredded)
• 4 tablespoon Khoya (Mawa) (grated; adds richness)
• 3 pieces Bell Peppers (mixed colors) (green, yellow and red; cut into long strips)
• 2 tablespoon Fresh Coriander Leaves (chopped for garnish)
• 1 small Raw Tomato (diced for garnish)

Instructions

1. Cook Tomato Puree

   Heat 2 tbsp oil in the pan, add the half‑cup tomato puree and sauté on medium heat until the raw smell disappears and the mixture thickens, about 8‑10 minutes.

   Time: PT15M

   Temperature: Medium heat

2. Prepare Cashew Paste

   Soak 4 tbsp cashews in warm water for 5 minutes, then blend with a little fresh water to a smooth, creamy paste.

   Time: PT5M

3. Chop Aromatics & Vegetables

   Finely chop 10 garlic cloves, 1‑inch ginger, 2 green chilies, grate the onion, dice 1 small raw tomato, and slice the bell peppers into long strips.

   Time: PT10M

4. Temper Spices & Sauté Onion

   Add 2 tbsp butter and 1 tbsp cumin seeds to the pan. When they sputter, add the curry leaves and the grated onion. Sauté until the onion turns golden brown, about 5‑6 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

5. Add Ginger‑Garlic‑Chili & Fresh Tomato

   Stir in the chopped garlic, ginger, and green chilies. Cook for 2 minutes, then add the diced raw tomato and cook until softened.

   Time: PT5M

   Temperature: Medium heat

6. Incorporate Spice Mix & Cashew Paste

   Add coriander powder, kasuri methi, garam masala, kitchen king masala, chaat masala, Kashmiri red chili powder, crushed cardamom, cloves, rock sugar, black pepper, and salt. Mix well, then stir in the cashew paste and 0.5 cup water. Simmer gently for 20 minutes, stirring occasionally, until the gravy thickens and the flavors meld.

   Time: PT20M

   Temperature: Low simmer

7. Enrich Gravy

   Create a smooth slurry by mixing 1 tbsp besan with a little water. Add the slurry, 2 tbsp sweet tomato ketchup, 2 tbsp raisins, and 1 tbsp coconut paste to the gravy. Cook for another 5 minutes, allowing the mixture to thicken.

   Time: PT5M

   Temperature: Medium heat

8. Add Paneer

   Gently fold in 400 g paneer cubes (or grated paneer) and simmer for 5 minutes so the paneer absorbs the gravy.

   Time: PT5M

   Temperature: Low heat

9. Finish with Cream, Cheese & Khoya

   Stir in 4 tbsp heavy cream, 3 tbsp shredded mozzarella, and 4 tbsp grated khoya. Cook for 2‑3 minutes on low heat until the cheese melts and the gravy becomes glossy.

   Time: PT3M

   Temperature: Low heat

10. Add Bell Peppers & Garnish

    Add the sliced bell peppers and cook for 1 minute, just enough to retain crunch. Turn off the heat, garnish with chopped coriander and diced raw tomato.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Tomatoes: Canned tomato puree
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Cashews: Almond paste
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Fresh Ginger: Ginger paste (1 tsp)
• Instead of Onion: Shallots
• Instead of Coriander Powder: Cilantro leaves (fresh)
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (1/2 tsp)
• Instead of Garam Masala: All‑spice blend
• Instead of Kitchen King Masala: Garam masala
• Instead of Chaat Masala: Cumin‑powder + black salt
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne
• Instead of Green Cardamom Pods: Ground cardamom (¼ tsp)
• Instead of Cloves: Allspice (pinch)
• Instead of Rock Sugar (or Jaggery): Brown sugar (½ tsp)
• Instead of Black Pepper: White pepper
• Instead of Butter: Ghee
• Instead of Cumin Seeds: Ground cumin (1 tsp)
• Instead of Curry Leaves: Bay leaf (1)
• Instead of Green Chili (fresh): Red chili flakes (¼ tsp)
• Instead of Gram Flour (Besan): All‑purpose flour (1 tbsp)
• Instead of Sweet Tomato Ketchup: Tomato puree + 1 tsp sugar
• Instead of Raisins: Dried cranberries
• Instead of Coconut Paste: Desiccated coconut (1 tbsp)
• Instead of Paneer: Firm tofu (for vegan)
• Instead of Heavy Cream: Full‑fat yogurt (2 tbsp)
• Instead of Mozzarella Cheese: Processed cheese slice (1)
• Instead of Khoya (Mawa): Milk powder (2 tbsp)
• Instead of Bell Peppers (mixed colors): Capsicum (any color)
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Raw Tomato: Cucumber (for crunch)

Equipment Needed

• Heavy‑bottomed Pan or Kadai
• Blender or Food Processor
• Mixing Bowls
• Measuring Spoons
• Measuring Cup
• Knife
• Cutting Board
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Cooking the tomato puree until the raw flavor disappears.
• Creating a smooth cashew paste without over‑blending.
• Simmering the gravy for at least 20 minutes to develop depth.
• Adding cream and cheese at the end on low heat to avoid curdling.

Chef Tips from the Video

• Use fresh, high‑quality cashews for a richer paste.
• Grate paneer instead of cubing for a smoother texture that coats the gravy.
• A pinch of sugar balances the acidity of tomatoes.
• Finish with a drizzle of ghee for extra shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze portions for up to 1 month; reheat gently on low heat.

Room temperature: Not recommended; the dish contains dairy.

Make-Ahead Tips

• Prepare the cashew paste and spice blend a day ahead; store in the fridge.
• Gravy can be cooked up to the point before adding paneer and cream; cool and refrigerate.
• Paneer can be cubed and kept in water to stay soft until ready to use.

Frequently Asked Questions