🧀🌪️ Restaurant-Style Paneer Toofani Recipe
📝 Ingredients
For the Paneer:
Paneer – 250g (cubed)
Kashmiri red chili powder – ½ tsp
Turmeric – ¼ tsp
Salt – to taste
Oil or ghee – 1 tbsp (for sautéing)
For the Toofani Gravy:
Oil – 2 tbsp
Butter – 1 tbsp
Cumin seeds – ½ tsp
Bay leaf – 1
Onion – 2 medium (finely chopped)
Tomatoes – 2 large (pureed or finely chopped)
Ginger-garlic paste – 1 tbsp
Green chili – 1 (slit or chopped)
Red chili powder – 1 tsp (adjust to taste)
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Kasuri methi – 1 tsp (crushed)
Fresh cream – 2-3 tbsp
Cashew paste – 2 tbsp (soak 8–10 cashews in warm water, blend to a paste)
Salt – to taste
Water – as needed for consistency
🔥 Instructions
1. Prep the Paneer:
Lightly toss paneer with turmeric, chili powder, and salt.
Sauté in oil or ghee until golden. Set aside.
2. Make the Base:
Heat oil + butter in a heavy-bottomed pan.
Add cumin seeds and bay leaf. Let them sizzle.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chili. Cook until raw smell disappears.
3. Spice it Up:
Add tomato puree, and cook until oil separates.
Add chili powder, turmeric, coriander powder, and salt.
Mix in the cashew paste and stir well.
4. Bring the Toofan:
Add ½ cup water (adjust as needed) to make a thick gravy.
Add kasuri methi, garam masala, and sautéed paneer.
Simmer for 5 minutes, stirring gently.
Finish with cream and a small knob of butter for that glossy restaurant look.
🍽️ To Serve:
Best with butter naan, paratha, tandoori roti, or even basmati rice.
Garnish with cream swirls, coriander, and maybe a charred chili on top for drama 🌶️
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