Paneer Curry

Nutrition values are AI-estimated based on ingredients.

• 1/2 cup chopped red onion
• 1 cup chopped red tomato
• 1 tablespoon peeled garlic cloves
• 1 tablespoon sliced ginger
• 2 green chilies
• A handful of fresh cilantro
• 1/4 cup water (for blending)
• 1/3 cup water (for curry)
• 1/8 cup cooking oil
• 1/4 cup cream
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 1/2 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon garam masala
• 200 grams paneer, cut into medium-sized cubes

1. 1Add 1/2 cup chopped red onion, 1 cup chopped red tomato, 1 tablespoon garlic, 1 tablespoon ginger, and 2 green chilies to a metal blender jar.
2. 2Add 1/4 cup water to the blender jar and blend until a smooth, light orange-pink puree forms.
3. 3Heat 1/8 cup cooking oil in a black non-stick frying pan on a stove.
4. 4Add 1 bay leaf and 1 teaspoon cumin seeds to the hot oil and allow them to sizzle and temper.
5. 5Carefully pour the blended onion-tomato paste into the pan, stirring as it bubbles.
6. 6Add 1 1/2 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, and 1 teaspoon coriander powder to the paste.
7. 7Stir well with a wooden spoon until the spices are thoroughly combined with the paste, which takes on a rich orange-red hue.
8. 8Cover the pan with a clear glass lid and cook for 5 minutes.
9. 9Remove the lid, stir the thickened, darker orange-red gravy, and observe oil separating at the edges.
10. 10Add 1/3 cup water, 1 tablespoon kasuri methi, and 1 teaspoon garam masala to the gravy.
11. 11Gently place the 200 grams of paneer cubes into the gravy.
12. 12Pour 1/4 cup of cream over the paneer and gravy.
13. 13Carefully stir to coat the paneer cubes evenly with the sauce.
14. 14Cover the pan once more and cook for another 5 minutes.
15. 15Remove the lid and sprinkle fresh cilantro as a garnish.

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