Quick & Easy Paneer Curry with Homemade Paneer

Step 1: Prepare Onions

Finely chop 4 medium/small onions.

Step 2: Heat Oil and Cumin Seeds

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

Step 3: Sauté Onions

Add the finely chopped onions to the pan. Sauté for 10 minutes, stirring occasionally, until they turn a beautiful golden brown color.

Step 4: Prepare Ginger and Garlic

While the onions are cooking, finely chop the ginger and garlic.

Step 5: Add Ginger and Garlic

Add the chopped ginger and garlic to the golden-brown onions. Cook for another minute, stirring constantly, until aromatic.

Step 6: Prepare Tomatoes

Chop 2 tomatoes into small pieces.

Step 7: Add Tomatoes and Boiling Water

Add the chopped tomatoes and 100ml of boiling water to the pan. Stir well to combine all ingredients.

Step 8: Simmer Tomatoes

Cover the pan with a lid and let the mixture simmer for 10 minutes. This helps the tomatoes break down and become mushy, forming a rich base for the curry.

Step 9: Add Spices

Remove the lid and stir. Add 1 teaspoon of salt, 1 teaspoon of turmeric, 1 teaspoon of homemade garam masala, 1 teaspoon of chili powder, and 1 tablespoon of dried fenugreek leaves (crush them between your palms before adding). Stir thoroughly to incorporate the spices.

Step 10: Add Normal Water

Turn off the heat. Add 100ml of normal room temperature tap water and stir.

Step 11: Add Yogurt

Add 5 tablespoons of natural yogurt to the pan. Stir quickly and continuously while the heat is still off to ensure the yogurt blends smoothly and doesn't split.

Step 12: Cook Yogurt Mixture

Turn the heat back on to low. Cook the curry for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 13: Add Honey

Add 1 teaspoon of honey and stir it into the curry. This adds a subtle sweetness that balances the spices.

Step 14: Prepare Paneer

Cut 300g of paneer into desired cubes. (The video shows cutting a block of homemade paneer, including a herb-infused variety).

Step 15: Add Paneer

Add the paneer cubes to the simmering curry. Gently fold them in to coat with the sauce.

Step 16: Heat Paneer

Let the paneer cook in the curry for another 5 minutes on low heat, just to warm it through and allow it to absorb some of the flavors without becoming tough.

Step 17: Garnish and Serve

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

• For the best results, use fresh homemade paneer. It melts in your mouth and enhances the dish's creaminess.

• Ensure onions are deeply golden brown for a rich, flavorful base.

• Stir in yogurt off the heat to prevent it from splitting, then return to low heat.

• Serve with paratha, onion pulao, plain rice, or rajma for a complete meal.

• Experiment with herb-infused paneer (e.g., with chili and coriander) for an extra layer of flavor.

• Adjust chili powder to your spice preference.