Paneer is our most favorite and I regularly make different paneer curries and kathi roll with it. But the most commonly made is this super easy and very tasty Paneer Masala which I made one day when I had 15 mins to cook before we went out. This quick fix curry was loved so much by my family that now, I mostly make Paneer only this way.
This along with jeera rice or chapatis makes a delicious meal which tastes better than even restaurant ones. I love how homemade food has a comfort of it’s own which can never be found in outside foods, no matter from which fancy restaurant.
Hope you all try and like this simple yet delicious curry too. Happy and healthy cooking! ❤️
300 grams Paneer cubes
To fry and make paste:
2 ripe medium sized Tomatoes
1 medium sized Onion
1 inch Ginger piece
About 10 to 12 Cashews
2 Cardamom pods
1 Tsp Ghee
1/4 Cup Curd/ Yogurt
1 Tbsp Ghee
1 tsp Cumin seeds
1 Bay leaf
1/4 tsp Turmeric powder
1/2 tsp Amchoor powder
2 tsp Coriander powder
2 tsp Red chilli powder
2 tsp Garam Masala powder
A pinch of Sugar
Salt to taste
Finely chopped Coriander leaves for garnish
Step by step recipe:
1. Heat 1 tsp Ghee in a pan. Add cloves and cardamom pods. Add Cashews and fry till brown. Now add roughly chopped ginger, onions and tomatoes.
2. Fry till the onions and tomatoes turn soft. Now allow it to cool.
3. Now add this to a blender along with yogurt.
4. Blend to a smooth paste. Now heat Ghee in the same pan. Add cumin seeds and bay leaf. Fry till cumin seeds turn brown. Now add the ground paste.
5. Mix well for few minutes. Then add turmeric powder, Amchoor powder, coriander powder, red chilli powder, Garam masala powder, sugar and salt.
6. Mix well again continually for about 5 mins. Now add paneer cubes and cook on medium flame till paneer turns soft. Add water if needed to adjust consistency.
7. Remove from flame and garnish with finely chopped Coriander leaves.
* I usually combine this with jeera rice or chapatis. For jeera rice, heat coconut oil and fry cumin seeds. Add rice, hot water and salt. Cook till rice turns soft. Garnish with coriander leaves.
* You can skip Amchoor powder if you don’t have. I add it since I have it. Yogurt and tomatoes are enough for the tangy flavour.
* A pinch of sugar enhances the overall flavour of the curry. So remember to add it.
* You can decrease the amount of cashews if you like a less thicker curry.
Other Paneer recipes that I make regularly: