How to make paneer curry recipe
by Swati M.

paneer curry recipe

  • Course Cheese, Dinner, Main Course
  • Cuisine Asian, Indian

Is there any Indian dish that is more loved by Indians and foreigners than this paneer cheese curry? Indians and people from all over the world love the curry recipe because this gives a damn good taste. If you like Asian food then you might like this paneer curry recipe.

Thus, I decided to come with spreading the delicious words of how to make paneer curry recipe.

Print
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 People
Calories 421 kcal

Ingredients

Making cashew paste

  • 2 large tomatoes chopped
  • 0.5 oz or 15 cashews soaked in hot water

Making onion paste

  • 1 large onion finely chopped
  • 1/2 tbsp ginger garlic paste

Making gravy

  • 4 oz cottage cheese or 130 gram
  • A pinch of turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp garam masala powder or allspice powder
  • 1 green chilli slit and chopped
  • 1 tsp coriander leaves
  • 1 cup of water or as necessary
  • 1/3 tsp kasuri methi (dry fenugreek leaves) crushed or fried
  • 1/3 tsp sugar
  • Oil as required
  • 1 1/2 tbsp fresh cream

Instructions

  1. Soak the cashews in hot water for half an hour or until you finish the other preparation.

  2. Use a blender to make onion paste, ginger garlic paste and cashew paste with tomatoes and shift them to each bowl.

  3. Take a pan and heat the 2 tbsp oil on medium high flame. Add the onion paste and turn the flame to low.

  4. Now stir and sauté the onion until they turn translucent or golden in color. Add the ginger garlic paste. Stir and cook it continuously for 15 seconds before you add the tomato and cashew paste.

  5. Give it a nice mix and sauté the mixture for next 5-6 minutes. When the oil starts separating from sides, it does mean that the mixture is now nicely cooked. Here you can take this to a blender for a nice mix if you are unhappy with the mixture.

  6. Add turmeric powder, red chilli powder, coriander powder and garam masala powder. Stir and mix the spices gently for 2 minutes. Add 1 green chilli here.

  7. Add the water that was leftover from making the tomato puree or if you don’t have it use fresh water you have. Add salt and check for seasoning.

  8. Now, add the coriander leaves and let it simmer over low flame for 6-7 minutes until it turns to thick gravy of your choice.

  9. Now add the paneer cubes followed by fenugreek leaves. Cook it for 30 seconds so cottage cheese mixes well here.

  10. Add the fresh cream and mix it gently so it dissolves in the mixture for a great texture. Turn of the heat now.

    Serve the paneer curry with bread of your choice or steamed rice.

Recipe Notes

For a fine spicy taste you can add less or more of spices as per your taste. You are also allowed to use the quantity of water upon your choice. You are the one who will decide the consistency of gravy.

You can skip the cream and use butter instead. Even, you can avoid both of them.

If you don’t want cottage cheese to use, it is a good idea to use tofu in place of cottage cheese that gives you a different taste for variation.