Paneer Recipe

Classic Curries

1. 1

   Prep paneer

   Pat dry the paneer cubes and optionally lightly pan-fry in 1 tablespoon of oil until lightly golden on all sides. Set aside.

2. 2

   Sauté aromatics

   In a heavy pan, heat 2 tablespoons oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onion and sauté until translucent and golden. Add minced garlic and ginger paste; cook for 1-2 minutes until fragrant.

3. 3

   Add spices

   Stir in turmeric, ground coriander, red chili powder, and garam masala. Cook for 30 seconds to bloom the spices.

4. 4

   Tomatoes and cashew paste

   Add crushed tomatoes and cashew paste. Simmer for 6-8 minutes until the oil begins to separate from the masala.

5. 5

   Coat paneer

   Add the paneer cubes to the sauce and gently coat them. Pour in water to reach your desired gravy consistency.

6. 6

   Finish the curry

   Stir in fresh cream, kasuri methi, and salt to taste. Simmer for 2-3 minutes. If using green chilies, add now.

7. 7

   Garnish and serve

   Turn off heat, garnish with chopped cilantro and a drizzle of cream if desired. Serve hot with naan, roti, or basmati rice.