Oct 19, 2016

Paneer Curry

Paneer curry

A delicious easy paneer curry which goes well with rotis, chapatis, parathas, pulao and rice.

Serves: 2


For the paste:

2 onion (medium size)
8 cloves garlic
½  inch piece ginger
1 tomato (medium size)

Transfer the above ingredients into  a small mixer bowl and make a smooth paste. There's no  need to add water.

Other Ingredients

1 tablespoon oil
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon salt (or to taste)
½ cup(100 ml) water
200 g paneer (cut into cubes or any other shape)


In a small bowl, dilute red chilli powder, turmeric powder and coriander powder with 1 tablespoon water and keep aside.

Heat your cooking pan on  medium heat. Add 1 tablespoon of oil.

Add masala paste and stir well for 5 – 8 minutes until it's raw smell disappears.

Add diluted red chilli powder, turmeric powder and coriander powder and stir well for 5 minutes.

Add salt, ½ cup of water and mix well. Cover with a lid and cook for 5 - 7 minutes (or until it boils vigorously). At this stage add paneer pieces, cover with a lid again and cook for another 10 minutes.

Open the lid and check the texture of the paneer. If it’s soft in texture, switch off the heat and serve hot. Sprinkle chopped coriander leaves (optional). Bon Appetit !!!

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