Paneer Curry Restaurant style
by Rajani (@thegourmetschoice)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...
Ingredients
Base Curry
- 3tbspoil
- 1piecebay leaf
- 1tspcumin seeds
- 2piececardamom pods, seeds only
- 4clovecloves
- 1pieceonion, finely chopped
- 1tbspginger-garlic paste
- 1/4tspturmeric powder
- 1tspred chili powder
- 1tspcoriander powder
- 1/2tspcumin powder
- 2piecemedium-sized tomatoes, pureed
- 1/4cupcurd (yogurt)
Paneer and Vegetables
- 1tspghee
- 1/2piecegreen bell pepper (capsicum), cubed
- 1pieceonion, cut into petals
- 20piecepaneer cubes
- 1/4tspsalt (for paneer)
- 1/2tspred chili powder (for paneer)
- 1/4tspblack pepper
Final Seasoning
- 1cupwater
- 1tspkasuri methi (dried fenugreek leaves)
- 1tspgaram masala
- 1/2tspsalt (for curry, adjust as needed)
- 2tbspcoriander leaves, chopped (for garnish)
How to make Paneer Curry Restaurant style
Prepare the Base Curry
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 Curd
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.
Prepare the Paneer and Vegetables
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.
Combine and Cook
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.
Final Seasoning and Garnish
Add kasuri methi (crush between your palms before adding), garam masala, and salt as needed. Mix well.
Garnish with chopped coriander leaves.
Serve
Serve the paneer curry hot with jeera rice, paratha, or naan for a delicious and hearty meal.
Tips & Tricks
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.
Recipe by
Rajani
(@thegourmetschoice)
Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...