Description
A delicious and creamy paneer curry with aromatic spices.
Ingredients
Scale
- 1 tablespoons oil
- 2 tablespoons butter (salted or unsalted)
- ½ teaspoon cumin seeds
- 1 inch piece of cinnamon stick (dalchini)
- 2 green cardamoms (hari elaichi)
- 1 cup chopped onions
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- 2 teaspoons chopped green chilies
- 1 cup chopped tomatoes
- 8–10 cashew nuts (soaked in hot water for 10 minutes)
- 2 tablespoons melon seeds (magaj)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon chopped green chilies
- ½ cup finely chopped onions
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon salt (or to taste)
- ¼ cup finely chopped green bell pepper (capsicum)
- 300 grams paneer (cut into small cubes, soaked in hot water for 10 minutes)
- 100 grams grated paneer
- 300 milliliters milk
- 1 teaspoon honey
- ¼ cup unsweetened heavy cream
- 2 teaspoons lime juice
- 2 tablespoons Kasuri methi
Instructions
- Heat oil and butter (salted or unsalted) in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, cinnamon, and green cardamoms, and let them crackle for 4-5 seconds.
- Add onions and cook until they turn translucent (5-6 minutes), stirring frequently.
- Now add ginger and garlic and cook till onions turn golden brown (5-6 minutes). Stir frequently.
- Now add green chilies, tomatoes, cashew nuts, and melon seeds and cook for 2-3 minutes.
- Reduce the heat to low.
- Add 1 cup after. Cover the pan with a lid and cook for 10 minutes.
- Remove the pan from heat and let the tomato mixture cool completely.
- Add the cooled mixture to a blender jar along with ½ cup of water and blend to make a smooth puree. Scrap the sides of the blender a few times while blending.
- Pass the paste through a fine mesh strainer. Keep aside.
- Heat oil in a pan over medium heat.
- Once the oil is hot, add cumin seeds and green chilies and saute for 5-6 seconds.
- Add onions and fry until golden brown, stirring frequently.
- Now add coriander powder, turmeric powder, garam masala powder, red chili powder, and salt, and cook the masala for 3-4 minutes.
- Add 2-3 tbsp of water if the masala is getting dry.
- Add bell pepper and cook for 1 minute.
- Add the smooth paste to the pan and mix well.
- Stir in paneer cubes, grated paneer, and milk, and cook for 2-3 minutes.
- Add honey, heavy cream, lime juice, and Kasuri methi, and mix well. Cook for a minute.
- If the curry is too thick for your liking, then thin it down with some warm water.
- Check for salt and add more if required.
- Garnish with grated paneer and chopped cilantro. Serve hot.
Notes
- This curry pairs well with rice or naan.
- Adjust the spice levels by modifying the amount of green chilies and red chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg