Paneer Curry
(Paneer ke sabzi)
Paneer curry (paneer sabzi) is a very popular north Indian dish liked by most people. Paneer cubes are first sautéed then simmered in rich spicy gravy prepared with onion, tomato and cashews and almonds. Paneer curry goes well with rice and with any Indian bread.
Paneer curry is a very simple to make dish and paneer is a versatile ingredient that can be added in any aromatic gravy. By using the basic recipe you can make several variations of this delicious dish. Try it and experiment lot of variation by adding different vegetables.
Paneer curry is a very simple to make dish and paneer is a versatile ingredient that can be added in any aromatic gravy. By using the basic recipe you can make several variations of this delicious dish. Try it and experiment lot of variation by adding different vegetables.
Ingredients:
1 12 oz bar of paneer
2 Medium onions
1 Tablespoon minced garlic
2 Medium ripe tomatoes or 3 tablespoon tomato sauce
4 Tablespoons plain yogurt
5 Tablespoons vegetable oil
1 Tablespoon fresh grated ginger
1 Medium green chili - chopped
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon cumin seeds
1 Pinch of Asafetida (Hing)
½ Teaspoon garam masala
1 Teaspoon salt or to your taste
1 Cup of whole milk
12 Almonds (optional)
12 Cashew nuts (optional) (raw unsalted and not roasted)
2 Tablespoons chopped coriander leaves
2 Tablespoons grated paneer (optional)
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1 12 oz bar of paneer
2 Medium onions
1 Tablespoon minced garlic
2 Medium ripe tomatoes or 3 tablespoon tomato sauce
4 Tablespoons plain yogurt
5 Tablespoons vegetable oil
1 Tablespoon fresh grated ginger
1 Medium green chili - chopped
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon cumin seeds
1 Pinch of Asafetida (Hing)
½ Teaspoon garam masala
1 Teaspoon salt or to your taste
1 Cup of whole milk
12 Almonds (optional)
12 Cashew nuts (optional) (raw unsalted and not roasted)
2 Tablespoons chopped coriander leaves
2 Tablespoons grated paneer (optional)
Cooking measurement conversion
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Block of Paneer
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Paneer cubes
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Onions, Tomatoes, Ginger, Garlic, Green Chili & Coriander leaves
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Milk, Yogurt, Almonds, Cashews & Grated Paneer
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Directions to sauté paneer:
1. Slice the paneer in 1” long and ¼ “thick cubes.
2. In non stick wide frying pan heat 1 tablespoon oil, spread the paneer pieces in the pan and sauté them, 1 minute each side. Once both sides of paneer pieces become golden brown take them out and place them in a plate over paper towel so that extra oil is absorbed. Once all the paneer sautéed keep them aside.
1. Slice the paneer in 1” long and ¼ “thick cubes.
2. In non stick wide frying pan heat 1 tablespoon oil, spread the paneer pieces in the pan and sauté them, 1 minute each side. Once both sides of paneer pieces become golden brown take them out and place them in a plate over paper towel so that extra oil is absorbed. Once all the paneer sautéed keep them aside.
Slice the Paneer
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Spread the Paneer pieces in the pan
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Paneer is sautéed
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Sauteed Paneer cubes
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Directions to prepare gravy:
1. Soak the almonds and cashews in the hot water for 20 to 30 minutes.
1. Soak the almonds and cashews in the hot water for 20 to 30 minutes.
In a bowl add Almonds & Cashews
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Pour hot water over nuts & soak
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2. Mince the onions and garlic in the chopper or in the blender. Mixture should
be coarse.
be coarse.
In a chopper add onions & garlic
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Mince onion and garlic
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3. On high heat add 3 tablespoons oil in a wide nonstick frying pan or a wide heavy bottom stainless steel frying pan, add cumin seeds and asafetida and fry them for 2 to 3 minutes or until cumin seeds become brown.
In a pan add oil, Cumin seeds & Asafetida & fry
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Cumin seeds & asafetida are fried
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4. Add minced onions and garlic and sauté, while periodically stirring. Onions
will have a lot of water so for the first 8 to 10 minutes keep the heat high so
that all the onion water evaporates quickly.
7. Once the onion water has evaporated turn the heat down to medium and let
the onions fry for 8 to 9 minutes, frequently stir the onions.
will have a lot of water so for the first 8 to 10 minutes keep the heat high so
that all the onion water evaporates quickly.
7. Once the onion water has evaporated turn the heat down to medium and let
the onions fry for 8 to 9 minutes, frequently stir the onions.
Add minced onion and garlic & fry
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Mix onion with oil and fry
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5. While onion mixture cooks peel the skin of soaked almonds. Add the soaked cashews, skinned almonds and yogurt in the same food chopper or blender and grind them to a paste. Transfer the paste in a bowl.
In the chopper add Yogurt Almonds & Cashews
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Grind nuts into paste
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6. Add tomato to the same chopper and puree.
Add tomato to the same chopper
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Puree tomatoes
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8. Once onions become light brown add Coriander powder, Red chili powder,
Turmeric powder and mix with the fried onions and fry for few seconds.
Turmeric powder and mix with the fried onions and fry for few seconds.
Onions become light brown
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Add Coriander powder, Red chili powder & Turmeric powder
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9. Add tomato puree and yogurt and nut paste. With the tomato puree and yogurt,
onion masala become watery turn the heat high for 2 to 3 minutes, so that water
evaporated quickly. Frequently keep stirring the onion masala, turn the heat
down to medium
onion masala become watery turn the heat high for 2 to 3 minutes, so that water
evaporated quickly. Frequently keep stirring the onion masala, turn the heat
down to medium
Mix the spices with Onion & fry
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Add Tomato puree and mix
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Mix Tomato puree with fried onions
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Add yogurt nut paste mix
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10. In about 5 to 6 minutes tomato puree and yogurt and nuts paste will blend
with fried onion.
11. Once all the water has evaporated you will see the oil in pan. That means
onion masala is done
with fried onion.
11. Once all the water has evaporated you will see the oil in pan. That means
onion masala is done
Mix Yogurt nut mix well
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Onion Masala is done
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12. Add 2 cups of water and salt and mix with Onion Masala cover the pan and
cook for 10 to 15 minutes or until half of the water evaporated
cook for 10 to 15 minutes or until half of the water evaporated
Add water & salt in Onion Masala & mix
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Cover the pan & cook gravy
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13. Once gravy is cooked add ½ cup of whole milk and mix with gravy. Constantly stir the gravy for a minute so that milk blends in with the gravy well, cook for 5 minutes or until you have the desired consistency. Paneer curry generally have thick gravy.
Onion gravy is cooked
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Add Milk in the gravy
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Mix Milk with gravy
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Gray is cooked
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14. Once the gravy is cooked add chopped green chilies, grated ginger, garam masala, mix and cook for 5 minutes if the gravy looks too thick then add little water.
Add grated ginger, chopped green chilies
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Add Garam masala and mix
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15. Once you have the desired thickness of gravy add sautéed paneer pieces, mix
and cook for another 5 minutes. Turn the stove off.
and cook for another 5 minutes. Turn the stove off.
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Gravy is cooked
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Add sautéed paneer cubes
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Mix Paneer cubes with gravy
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Cover the Pan and cook
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15. When ready serve transfer curry to serving dish and garnish with grated
paneer and chopped coriander leaves.
paneer and chopped coriander leaves.
Paneer curry is ready
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Add chopped coriander leaves
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Paneer curry
Tips:
1. Two cups of green peas could be added with the paneer.
2. To get the rich taste add ½ cup of cream in the end after cooking paneer.
3. To enhance the flavor if you like add 1 teaspoon dry methi leaves (fenugreek
leaves)
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
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Other recipes:
Shahi paneer Palak paneer (paneer with spinach)
Paneer frankie (wrap) Kadhi paneer
Paneer tikka masala Muttar paneer (paneer with green peas)
Paneer pakoras (Fritters) Butter paneer
Paneer Bhurji Paneer kofta
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