A rich and creamy paneer curry with a blend of spices and herbs, perfect for a flavorful meal.
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Heat a large pan and add the vegetable oil and ghee.
Add the chopped onions and curry leaves. Sauté until the onions are golden brown.
Add the curry paste, ginger, and garlic. Simmer for 10 minutes.
Add the cream, stir the sauce, and cook for another 10 minutes until the sauce has reduced.
Add the paneer cubes and season with salt and pepper. Coat the paneer with the curry sauce.
Simmer for 10 minutes, being careful not to break the paneer cubes.
Serve and garnish with coriander leaves.
Be gentle when stirring the paneer to prevent it from breaking.
Adjust the seasoning to your taste preference.
What are some good substitutions for paneer in a curry recipe?
If you're looking for a substitute for paneer in this curry recipe, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will absorb the flavors of the curry sauce well.
How can I store leftover paneer curry for later use?
To store leftover paneer curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2 months. Just remember to reheat it gently to avoid breaking the paneer.
What dishes pair well with paneer curry for a complete meal?
Paneer curry pairs wonderfully with basmati rice, naan, or roti. You can also serve it alongside a fresh salad or raita to balance the richness of the curry.
Is this paneer curry recipe suitable for a vegetarian diet?
Yes, this paneer curry recipe is perfect for a vegetarian diet as it contains no meat. The use of paneer, along with the rich spices and cream, makes it a hearty and satisfying meal for vegetarians.
What is the cooking process for making a creamy paneer curry?
To make a creamy paneer curry, start by sautéing onions and curry leaves in a mix of vegetable oil and ghee until golden brown. Then, add curry paste, ginger, and garlic, and simmer for 10 minutes. Stir in cream and cook until the sauce reduces, then add paneer cubes and simmer gently to coat them in the sauce without breaking them.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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