Quick Delicious Paneer Curry – North Indian Style

Step 1: Prepare Onions

Finely chop 4 medium-small onions.

Step 2: Heat Oil and Cumin Seeds

Heat 2-3 tablespoons of sunflower oil (or preferred cooking oil) in a hot pan. Add 1 teaspoon of cumin seeds and let them sizzle.

Step 3: Sauté Onions

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

Step 4: Prepare Ginger and Garlic

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

Step 5: Add Ginger and Garlic

Once the onions are golden brown, add the chopped ginger and garlic and cook for another minute.

Step 6: Add Tomatoes and Water

Chop 2 medium tomatoes and add them to the pan. Add 100ml of boiling water, stir, cover the pan, and cook for 10 minutes until the tomatoes are mushy and cooked down.

Step 7: Add Spices

Add 1 teaspoon each of salt, turmeric powder, garam masala, and chili powder. Add 1 tablespoon of dried fenugreek leaves, crushing them in your hand before adding. Stir well. Turn off the heat.

Step 8: Incorporate Yogurt

Add 100ml of normal tap water and stir. Add 5 tablespoons of natural yogurt and stir thoroughly while the pan is off the heat to prevent the yogurt from splitting.

Step 9: Simmer Curry Base

Turn the heat back on to low and cook for 5 minutes.

Step 10: Add Honey and Paneer

Add 1 teaspoon of honey and stir. Cut 300g of paneer into bite-sized cubes and add them to the curry.

Step 11: Final Cook

Stir gently and cook for another 5 minutes on low heat to warm the paneer through. Add a splash of water (approximately 50ml) to adjust consistency if needed.

Step 12: Serve and Garnish

Serve the hot paneer curry into a serving bowl and garnish with fresh coriander leaves.

• Cook onions until nicely golden brown for a rich flavor.

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

• Homemade paneer makes a significant difference in texture and taste, making the paneer melt in your mouth.

• Serve with lachha paratha, onion pulao, or plain rice.

• For an extra flavor kick, use herb-infused paneer (e.g., with chili and coriander).