Paneer Curry – Quick & Easy

Step 1: Prepare Onions

Finely chop 4 medium/small onions.

Step 2: Sizzle Cumin Seeds

Heat 2-3 tablespoons of oil in a hot pan. Add 1 teaspoon of cumin seeds and let them sizzle until fragrant.

Step 3: Sauté Onions

Add the chopped onions to the pan. Cook for 10 minutes until they turn nicely golden brown.

Step 4: Add Ginger and Garlic

Finely chop approximately a 1-inch piece of ginger and 4-5 cloves of garlic. Add them to the golden-brown onions, stir, and cook for another minute.

Step 5: Cook Tomatoes

Chop 2 tomatoes. Add them to the pan along with 100ml of boiling water. Stir, cover, and cook for 10 minutes until the tomatoes soften and become mushy.

Step 6: Add Spices

Add 1 teaspoon of salt, 1 teaspoon of turmeric powder, 1 teaspoon of homemade garam masala, and 1 teaspoon of chili powder. Then, add 1 tablespoon of dried fenugreek leaves (Kasuri Methi), crushing them between your palms. Stir well to combine all the spices.

Step 7: Incorporate Yogurt

Turn off the heat. Add 100ml of normal tap water and 5 tablespoons of natural yogurt. Stir quickly and continuously to ensure the yogurt blends smoothly without splitting.

Step 8: Simmer Curry Base

Turn the heat back on to low. Let the curry base simmer for 5 minutes.

Step 9: Add Honey

Add 1 teaspoon of honey to the curry and stir it in.

Step 10: Prepare Paneer

Cut the homemade paneer (or 300g of store-bought paneer) into desired cubes. The video shows both plain and herbed paneer being cut.

Step 11: Add Paneer and Finish

Add the paneer cubes to the simmering curry. Let it cook for another 5 minutes, allowing the paneer to warm through and absorb the flavors.

Step 12: Garnish and Serve

Garnish the paneer curry with fresh coriander. Serve hot with your choice of bread or rice.

• Using homemade paneer results in a melt-in-your-mouth texture.

• Stir the yogurt into the curry off the heat to prevent it from splitting.

• Dried fenugreek leaves (Kasuri Methi) add a beautiful flavor; if unavailable, you can omit them.

• Serve with Lachha Paratha, Onion Pulao, or plain rice.

• Experiment with plain or herbed paneer for different flavor profiles.