Easy Paneer Curry – North Indian Style

Step 1: Prepare Blended Paste

Combine the large tomato (or 3 medium), chopped ginger, garlic cloves, and optional green chili in a blender. Blend until a smooth paste is formed.

Step 2: Temper Whole Spices

Heat 2 tablespoons of cooking oil in a pan over medium heat. Add 2 dry bay leaves, 3 green cardamoms, and 1 small piece of cinnamon stick. Stir the spices for a few seconds, ensuring the oil is not smoking hot to prevent burning.

Step 3: Sauté Onions

Add 1 large finely chopped onion to the pan along with a sprinkle of salt. Fry the onions on medium heat, stirring occasionally, until they turn a pinkish color. Do not let them turn too dark brown.

Step 4: Add Powdered Spices

Reduce the heat to low. Add 1/3 cup of water to the onions. Then add 2 teaspoons of Kashmiri red chili powder, 1 teaspoon of turmeric powder, 1 heaped teaspoon of ground coriander, and 1/2 teaspoon of ground cumin. Fry the spices on low heat for a few seconds, stirring constantly.

Step 5: Cook Tomato Paste

Add the blended tomato mixture to the pan. Increase the heat back to medium-high. Continue frying the mixture, stirring frequently, until it turns into a drier, jelly-like consistency, indicating the moisture has evaporated and the spices are well cooked.

Step 6: Incorporate Paneer

Add 200g of cubed paneer to the pan. Sprinkle with 1/2 teaspoon of freshly crushed black pepper. Gently fold the spice mixture with the paneer, being careful not to break the paneer cubes.

Step 7: Simmer with Water and Flavorings

Pour in 1 cup of hot water. Add 1 tablespoon of crushed Kasuri Methi (dried fenugreek leaves), 1/2 teaspoon of garam masala powder, and an optional 1 teaspoon of sugar. Stir everything together.

Step 8: First Simmer

Cover the pan and let the curry simmer on low heat for 5 minutes.

Step 9: Second Simmer

After 5 minutes, lift the lid, then cover again and continue to simmer on low heat for another 5 minutes.

Step 10: Final Adjustments and Garnish

After the second 5-minute simmer, lift the lid. Remove all the whole spices (bay leaves, cardamom, cinnamon stick) that are floating on top. Taste the curry and adjust seasonings as needed. Finally, stir in 2 tablespoons of chopped coriander leaves for freshness.

Step 11: Serve

Serve the hot paneer curry with rice or roti.

• Ensure oil is not smoking hot when adding whole spices to prevent burning and a bitter taste.

• Do not let the onions turn too dark brown, as this can make the curry bitter; aim for a pinkish color.

• Handle paneer gently when folding into the spice mixture to prevent it from breaking.

• The sugar is optional but helps balance the flavors of the curry.

• Taste and adjust seasonings before serving.

• Replace paneer with tofu for a vegan alternative.

• Instead of Mexican crema, use sour cream, cooking cream, or coconut milk for different flavor profiles and creaminess.

• If you dislike coriander leaves, substitute with chopped parsley or green onions.