Paneer curry is a comforting and flavorful dish featuring soft paneer cubes in a rich, spiced gravy. The blend of whole and ground spices and the creaminess of curd make this dish a perfect companion to jeera rice, parathas, or naan. In this recipe, we’ll cook the paneer in a kadai, adding sautéed capsicum and onion petals to give it extra texture and taste.
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In a kadai, heat oil over medium heat. Add bay leaf, cumin seeds, cardamom seeds, and cloves. Sauté until aromatic.
Add finely chopped onion and sauté for 1 minute. Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté until the spices release a fragrant aroma.
Add the tomato puree and cook until the oil starts separating from the mixture.
Lower the flame, add curd, and cook until the oil separates again. Stir continuously to ensure the curd doesn’t curdle.
In a separate pan, heat ghee. Add chopped green capsicum and onion petals. Sauté until slightly soft.
Add paneer cubes, salt, red chili powder, and black pepper. Sauté until the masala coats the paneer and vegetables well. Set aside.
In the curry pan, add water and bring to a simmer. Add the sautéed capsicum, onion petals, and paneer. Stir well to combine.
Cover and cook on low heat for 10 minutes, allowing the flavors to meld.
Add kasuri methi (crush between your palms before adding), garam masala, and salt as needed. Mix well.
Garnish with chopped coriander leaves.
Serve the paneer curry hot with jeera rice, paratha, or naan for a delicious and hearty meal.
Use fresh curd to avoid curdling. If it’s too thick, whisk it before adding.
For softer paneer, soak it in warm water for 10 minutes before cooking.
Sauté the capsicum lightly to keep a slight crunch, which adds texture to the dish.
Adjust spices according to taste; you can add extra garam masala or red chili powder for more heat.
How do I make paneer curry creamy without curdling the yogurt?
To ensure your paneer curry remains creamy without curdling the yogurt, add the curd on low heat and stir continuously. This helps to incorporate the yogurt smoothly into the gravy. Additionally, make sure the yogurt is at room temperature before adding it to the hot mixture.
What are some good side dishes to serve with paneer curry?
Paneer curry pairs wonderfully with jeera rice, parathas, or naan. You can also serve it with a side of raita or a fresh salad to balance the spices and enhance the meal.
Can I make paneer curry vegan, and what substitutions can I use?
Yes, you can make paneer curry vegan by substituting paneer with tofu or a plant-based cheese. For the yogurt, use a dairy-free yogurt alternative. Additionally, replace ghee with coconut oil or another vegetable oil to maintain the flavor.
How should I store leftover paneer curry, and how long does it last?
Store leftover paneer curry in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water if needed to maintain the consistency.
What cooking techniques are used in making restaurant-style paneer curry?
The cooking techniques used in making restaurant-style paneer curry include sautéing spices to release their aromas, cooking the tomato puree until the oil separates, and simmering the dish to meld the flavors. Using a kadai for cooking helps achieve the desired texture and taste.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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