Paneer Curry – Easy Indian Style

Step 1: Prepare Blended Paste

Blend 1 large tomato (or 3 medium), 1 inch piece of ginger, 5-6 cloves of garlic, and 1 optional green chili into a smooth paste.

Step 2: Sauté Whole Spices

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

Step 3: Sauté Onions

Add 1 large finely chopped red onion and 1/2 teaspoon of salt to the pan. Fry on medium heat until the onions turn a pinkish color, being careful not to let them turn too dark brown, which can make the curry bitter.

Step 4: Add Powdered Spices

Reduce heat to low. Add 1/3 cup of water, 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.

Step 5: Cook Tomato Paste

Add the blended tomato mixture to the pan. Increase heat to medium-high and continue frying until the mixture thickens and turns to a drier, jelly-like consistency, and the oil begins to separate.

Step 6: Add Paneer and Seasonings

Add 200 grams of cubed paneer and 1/2 teaspoon of freshly crushed black pepper. Gently fold the spice mixture with the paneer to coat it evenly.

Step 7: Simmer with Water and Flavorings

Pour in 1 cup of hot water. Add 1 teaspoon of crushed Kasuri Methi (dried fenugreek leaves), 1/2 teaspoon of garam masala powder, and 1 optional teaspoon of sugar to balance the flavors. Stir well.

Step 8: First Simmer

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

Step 9: Add Cream (Optional)

After 5 minutes, uncover the pan. Add 2 tablespoons of Mexican crema (or sour cream, cooking cream, or coconut milk; this step is optional). Stir to combine.

Step 10: Second Simmer

Cover the pan again and simmer on low heat for another 5 minutes.

Step 11: Final Adjustments

After 5 minutes, uncover the pan. Remove any whole spices (bay leaves, cinnamon, cardamom pods) that are floating on top. Taste and adjust seasonings as needed.

Step 12: Garnish and Serve

Stir in 2 tablespoons of chopped fresh coriander leaves (or parsley/green onions if preferred). Serve hot with rice or roti.

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

• Do not over-fry onions to a dark brown color, as this can make the curry bitter; aim for a pinkish color.

• Handle paneer gently when mixing to prevent it from breaking.

• Sugar is optional but helps balance the flavors.

• If you don't like coriander, use parsley or green onions.

• Use tofu instead of paneer

• Substitute Mexican crema with sour cream, cooking cream, or coconut milk, or omit it entirely

• Use parsley or green onions instead of coriander leaves