Serves 1
Directions
- 1Roughly chop the onions.
- 2Roughly chop the tomatoes.
- 3Roughly chop the ginger.
- 4Roughly chop the garlic.
- 5Heat oil in a pot and add the chopped onions.
- 6Add the chopped tomatoes, ginger, and garlic to the pot.
- 7Add a bit of salt, cover the pot, and let the vegetables cook down until softened and they release water.
- 8Check the vegetables after 5 minutes.
- 9Start frying the paneer cubes in a separate pan until golden and crispy.
- 10Once the vegetables are softened, blend them into a smooth puree.
- 11In the same pot, add oil, cumin seeds, and Kashmir red chili powder.
- 12Immediately add the pureed curry to the pot and lower the heat.
- 13Add 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.
- 14Add warm water for your desired consistency.
- 15Add the fried paneer to the curry.
- 16Sprinkle garam masala and crushed kasuri methi into the curry, stir, and turn off the heat.
- 17Drizzle some single cream over the curry.
- 18Garnish with fresh coriander.
- 19Garnish with red chillies.
- 20Serve the paneer curry hot with naans, rice, and a side salad.
Ingredients
- 450 g paneer
- 550 g tomatoes
- 300 g onions
- 18 g ginger
- 4 cloves garlic
- 2 tsp cumin seeds
- 1 tsp Kashmir red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 0.5 tsp garam masala
- 2 tbsp kasuri methi
- as needed oil
- to taste salt
- 0.5 cup warm water
- for drizzling single cream
- for garnish fresh coriander
- 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.
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