This Paneer Curry recipe features marinated and lightly toasted paneer cubes simmered in a rich, aromatic tomato and onion gravy, finished with thick coconut milk for a creamy texture. It's a flavorful and satisfying vegetarian dish perfect for a weeknight dinner.
All Ingredients - For Marinating Paneer
Paneer200 grams
Saltto taste
Turmeric Powder1/4 tsp
Red Chili Powder1/2 tsp
All Ingredients - For Paneer Toasting
Oil1 tsp
All Ingredients - For Gravy
Oil1 tbsp
Bayleaf1
Cinnamon Stick1 inch
Cloves2
Cardamom1
Cumin Seeds1/2 tsp
Onion1 small sized (finely chopped)
Ginger Garlic Paste1 tsp
Tomato Pureefrom 2 tomatoes
Saltto taste
Red Chili Powder1 tsp
Turmeric Powder1/4 tsp
Coriander Powder1 tsp
Garam Masala Powder1/2 tsp
Water1/4 cup (approx)
Thick Coconut Milk1 cup
Crushed Kasoori Methi1 tsp
Garam Masala Powder1/4 tsp
Coriander Leaves1 tbsp
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Marinate Paneer
Add 200 grams of paneer cubes to a mixing bowl. Season with salt to taste, 1/4 tsp turmeric powder, and 1/2 tsp red chili powder. Mix well until all paneer pieces are evenly coated with the spices, then set aside.
Step 2: Toast Paneer
Heat 1 tsp oil in a pan. Add the marinated paneer cubes to the hot oil. Toast for 2 minutes, stirring occasionally, until the paneer pieces are lightly golden on all sides. Remove the toasted paneer from the pan and set aside.
Step 3: Prepare Gravy Base
Add 1 tbsp oil to the same pan and heat it. Add 1 bayleaf, 1 one-inch cinnamon stick, 2 cloves, 1 cardamom, and 1/2 tsp cumin seeds. Let the spices splutter for a few seconds, then give them a quick sauté. Add 1 finely chopped small-sized onion and 1 tsp ginger garlic paste. Sauté until the onions turn golden brown, stirring continuously.
Step 4: Add Tomatoes and Spices
Add tomato puree from 2 tomatoes to the pan. Give it a quick mix, then cover the pan and cook for a few minutes until the raw smell of tomatoes dissipates. Once the raw smell leaves, open the lid and give a quick sauté. Add salt to taste, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp garam masala powder. Give a quick mix and sauté for about 1 minute until the spices are well combined and fragrant.
Step 5: Combine Paneer and Coconut Milk
Add a little water (approximately 1/4 cup) to the gravy base to loosen it, then simmer for 2 minutes. Add the toasted paneer cubes to the simmering gravy and give a quick mix, ensuring the paneer is well coated with the masala. Pour in 1 cup of thick coconut milk. Mix it until the paneer is well coated and the curry reaches a creamy consistency. Adjust with more water if the curry is too thick for your preference.
Step 6: Finish and Serve
Sprinkle 1 tsp crushed kasoori methi and 1/4 tsp garam masala powder over the curry. Add 1 tbsp of fresh coriander leaves. Mix well to incorporate the final flavors, then switch off the flame. Serve the hot Paneer Curry with roti, naan, or rice.
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