9 PM Paneer Curry

Serves 1
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Directions

  1. 1Roughly chop the onions.
  2. 2Roughly chop the onions.
  3. 3Roughly chop the onions.
  4. 4Roughly chop the tomatoes.
  5. 5Roughly chop the tomatoes.
  6. 6Roughly chop the tomatoes.
  7. 7Roughly chop the ginger.
  8. 8Roughly chop the ginger.
  9. 9Roughly chop the ginger.
  10. 10Roughly chop the garlic.
  11. 11Roughly chop the garlic.
  12. 12Roughly chop the garlic.
  13. 13Heat oil in a pot and add the chopped onions.
  14. 14Heat oil in a pot and add the chopped onions.
  15. 15Heat oil in a pot and add the chopped onions.
  16. 16Add the chopped tomatoes, ginger, and garlic to the pot.
  17. 17Add the chopped tomatoes, ginger, and garlic to the pot.
  18. 18Add the chopped tomatoes, ginger, and garlic to the pot.
  19. 19Add a bit of salt, cover the pot, and let the vegetables cook down until softened and they release water.
  20. 20Add a bit of salt, cover the pot, and let the vegetables cook down until softened and they release water.
  21. 21Add a bit of salt, cover the pot, and let the vegetables cook down until softened and they release water.
  22. 22Check the vegetables after 5 minutes.
  23. 23Check the vegetables after 5 minutes.
  24. 24Check the vegetables after 5 minutes.
  25. 25Start frying the paneer cubes in a separate pan until golden and crispy.
  26. 26Start frying the paneer cubes in a separate pan until golden and crispy.
  27. 27Start frying the paneer cubes in a separate pan until golden and crispy.
  28. 28Once the vegetables are softened, blend them into a smooth puree.
  29. 29Once the vegetables are softened, blend them into a smooth puree.
  30. 30Once the vegetables are softened, blend them into a smooth puree.
  31. 31In the same pot, add oil, cumin seeds, and Kashmir red chili powder.
  32. 32In the same pot, add oil, cumin seeds, and Kashmir red chili powder.
  33. 33In the same pot, add oil, cumin seeds, and Kashmir red chili powder.
  34. 34Immediately add the pureed curry to the pot and lower the heat.
  35. 35Immediately add the pureed curry to the pot and lower the heat.
  36. 36Immediately add the pureed curry to the pot and lower the heat.
  37. 37Add turmeric and coriander powder, stir, cover, and cook until the spices are cooked and oil releases, and the curry color changes to a bit darker.
  38. 38Add turmeric and coriander powder, stir, cover, and cook until the spices are cooked and oil releases, and the curry color changes to a bit darker.
  39. 39Add turmeric and coriander powder, stir, cover, and cook until the spices are cooked and oil releases, and the curry color changes to a bit darker.
  40. 40Add warm water for your desired consistency.
  41. 41Add warm water for your desired consistency.
  42. 42Add warm water for your desired consistency.
  43. 43Add the fried paneer to the curry.
  44. 44Add the fried paneer to the curry.
  45. 45Add the fried paneer to the curry.
  46. 46Sprinkle garam masala and crushed kasuri methi into the curry, stir, and turn off the heat.
  47. 47Sprinkle garam masala and crushed kasuri methi into the curry, stir, and turn off the heat.
  48. 48Sprinkle garam masala and crushed kasuri methi into the curry, stir, and turn off the heat.
  49. 49Drizzle some single cream over the curry.
  50. 50Drizzle some single cream over the curry.
  51. 51Drizzle some single cream over the curry.
  52. 52Garnish with fresh coriander.
  53. 53Garnish with fresh coriander.
  54. 54Garnish with fresh coriander.
  55. 55Garnish with red chillies.
  56. 56Garnish with red chillies.
  57. 57Garnish with red chillies.
  58. 58Serve the paneer curry hot with naans, rice, and a side salad.
  59. 59Serve the paneer curry hot with naans, rice, and a side salad.
  60. 60Serve the paneer curry hot with naans, rice, and a side salad.

Ingredients

  • 450 g paneer
  • 450 g paneer
  • 450 g paneer
  • 550 g tomatoes
  • 550 g tomatoes
  • 550 g tomatoes
  • 300 g onions
  • 300 g onions
  • 300 g onions
  • 18 g ginger
  • 18 g ginger
  • 18 g ginger
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 tsp cumin seeds
  • 2 tsp cumin seeds
  • 2 tsp cumin seeds
  • 1 tsp Kashmir red chili powder
  • 1 tsp Kashmir red chili powder
  • 1 tsp Kashmir red chili powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 2 tbsp kasuri methi
  • 2 tbsp kasuri methi
  • 2 tbsp kasuri methi
  • as needed oil
  • as needed oil
  • as needed oil
  • to taste salt
  • to taste salt
  • to taste salt
  • 0.5 cup warm water
  • 0.5 cup warm water
  • 0.5 cup warm water
  • for drizzling single cream
  • for drizzling single cream
  • for drizzling single cream
  • for garnish fresh coriander
  • for garnish fresh coriander
  • for garnish fresh coriander
  • for garnish green chili slices
  • for garnish green chili slices
  • for garnish green chili slices

Equipment

potwooden spoonfood processorfrying pan

Tips

  • This is a go-to curry after work because all ingredients are cooked together, making it quick and easy.
  • The magic spice is kasuri methi.