Paneer is one of the most delicious vegetarian curries of India. An easy to make and hard to make mistake recipe. The second time you make, you could add your customization.
- For the curry
1 Tbsp oil
3 Cardamom pods
Onion sliced – 2
Tomato sliced – 2
Cinnamon stick – 1 inch
Sugar – 1/2 tsp (optional)
Salt – 1 tsp
Chilly powder (preferably kashmiri) – 1tsp
Turmeric powder – 1/2 tsp
Garam masala – 1/2 tsp
Cashew nuts soaked in water – 10 nos
- For paneer
Paneer – 400gm
Butter – 1 tbsp
- Final touch
Butter or oil – 1 tbsp
chilly powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Kasuri methi crushed – 1 tbsp
Cooking cream – 2 tbsp (optional)
Salt to taste
ginger garlic paste – 1 1/2 tbsp
- Heat 1tbsp of oil in a pan. Add three cardamom pods, three cloves and 1inch cinnamon stick.
- After 30 seconds add in the two sliced onions with a pinch of salt, wait until the onions become soft.
- Add two sliced tomatoes, mix well. Close with a lid and cook until tomatoes are soft.
- Add 1 tsp chilly powder, 1/2 tsp of turmeric powder, 1/2 tsp of garam masala with 1 tsp salt and 1/2 tsp of sugar (optional). Mix well
- Add in 10 cashew nuts soaked in water.
- Cook for about a minute and remove from heat. Let it cool down and blend with 3 tbsp of water.
- Shallow fry the 400gm paneer in 1tbsp of butter or oil
- Heat another tbsp of butter in the pan
- Pour the blended sauce with 1 cup of water; you may add more water if the curry is thick.
- Add 1tsp of chilly powder (depends on the spice level you may need), 1tsp coriander powder and 1tsp garam masala. Mix well and let the gravy starts to bubble.
- Add in the Paneer cubes, cover and cook for 3-4 minutes. You may optionally add frozen mutter (green peas)
- Add in 1tbsp of crushed Kasuri methi and 2tbsp cooking cream.
- Add more salt if required.