Creamy Prawn Paneer Curry

Nutrition values are AI-estimated based on ingredients.

• 200g prawns, cleaned and deveined
• 3/4 tbsp mustard oil or ghee
• 6–8 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp black pepper powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp chilli flakes
• 1 tbsp tomato paste (or 2 tbsp tomato puree)
• Salt, to taste
• 1/4 cup water
• Granular no-salt chicken stock (optional)
• 100g low-fat paneer, blended smooth with 50ml water
• Fresh coriander leaves, chopped
• 3/4 tbsp mustard oil or ghee for tadka
• A pinch turmeric powder for tadka
• 1/2 tsp kashmiri chili powder for tadka
• Rice or roti to serve
• Sliced onion for serving
• Green chilli for serving
• Lemon wedge for serving

1. 1Heat 3/4 tbsp mustard oil or ghee in a pan over medium heat until it lightly smokes, then lower the flame.
2. 2Add chopped garlic and onion, and sauté, stirring frequently, until soft and golden brown.
3. 3Add the cleaned and deveined prawns and cook for a minute, just until they start turning pink.
4. 4Add turmeric powder, red chilli powder, black pepper powder, coriander powder, garam masala, chilli flakes, and salt, then mix well.
5. 5Stir in the tomato paste and cook for 2 minutes.
6. 6Pour in 1/4 cup water, add optional granular no-salt chicken stock, stir, and simmer for 3–4 minutes.
7. 7Reduce the heat and add the blended low-fat paneer puree in dollops, then mix into the curry.
8. 8In a small separate tadka pan, heat 3/4 tbsp mustard oil or ghee, then add Kashmiri chili powder and a pinch of turmeric powder to create a sizzling, aromatic oil.
9. 9Carefully pour the hot tadka mixture over the prawn curry.
10. 10Mix the curry well to incorporate the tadka, switch off the flame, and stir in the fresh chopped coriander leaves.
11. 11Serve hot with rice or roti, topped with sliced onion, green chilli, and a lemon wedge.

These instructions are our analysis of the original video. Watch on YouTube →