Paneer Curry Recipe | Paneer Gravy Recipe
Paneer Curry is a simple comforting side dish made using soft paneer cooked in a mildly spiced onion tomato base. It is one of those everyday curries which you can make easily without much effort and time. This recipe is usually made for lunch or dinner time and it goes very well with rice and roti. Recipe included with step by step pictures and video.
Servings3
Ingredients
- 1 small sized big onion finely chopped
- tomato puree from 2 tomatoes
- salt to taste
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- water as needed
- 1 cup thick coconut milk
- 1 teaspoon crushed kasoori methi
- ¼ teaspoon garam masala powder
- 1 tablespoon coriander leaves
To temper
- 1 tablespoon oil
- 1 small bayleaf
- 2 cloves
- 1 cardamom
- ½ teaspoon cumin seeds
For paneer
- 200 grams paneer cubed
- 1 teaspoon oil
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- salt to taste
Instructions
- To a bowl add 200 grams paneer cubed. Add salt to taste, ¼ teaspoon turmeric powder and ½ teaspoon red chilli powder.
- Mix it well first.
- Heat 1 teaspoon oil - add marinated paneer and toast for 2 minutes, remove to a bowl and set aside.
- Heat 1 tablespoon oil in the same pan - add 1 small bayleaf, 2 clove, 1 cardamom and ½ teaspoon cumin seeds, let it splutter.
- Add 1 small sized big onion finely chopped along with 1 teaspoon ginger garlic paste.
- Saute until it turns golden then tomato puree prepared from 2 tomatoes.
- Give a quick mix and cook covered for few minutes until raw smell of tomatoes leave.
- Add salt to taste,1 teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder and give a quick mix.
- Add little water, mix well.
- Simmer for 2 minutes.
- Add toasted paneer.
- Mix it well.
- Add 1 cup thick coconut milk.
- Mix well, adjust with water if the curry is too thick. Finally add 1 teaspoon crushed kasoori methi and ¼ teaspoon garam masala powder.
- Mix it well, finally add 1 tablespoon coriander leaves mix well and switch off. Do not boil or cook for a long time after coconut milk is added.
- Switch off. Serve hot with roti.
Video
Notes
- Paneer – I always make sure the paneer is soft before adding. I usually soak it in warm water for 10 minutes if it feels little hard or from straight out from the fridge.
- Cooking the puree – Do not skip cooking the tomato puree properly. The raw smell has to leave fully or else the curry taste will change.
- Spice powders – I add spice powders in low flame only, it helps avoid burning and gives better flavor.
- Coconut milk – I add the coconut milk only after lowering the flame. Do not boil too much after adding or it may split.
- Resting time – I just let the curry rest for 10 minutes after switching off. It has better flavor once it sits for some time.
- Consistency - Adjust consistency as it thickens with time so add water accordingly.
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