Paneer is tossed in a creamy tomato based curry and flavored with mustard seeds and green chili. If you are looking for a variation from the regular Paneer curry, this recipe will surely please you.
Love Paneer? Then do check out my collection of Paneer recipes – Paneer Sandwich, Cauliflower Paneer Curry, and Paneer Butter Masala.
This Paneer Curry is slightly different from the other Paneer curry recipes.
The main difference is –
- we use green chili not red chili powder
- no garam masala is added
- mustard seeds are added
- in addition to cashew yogurt is also added
How to cook Paneer Curry:
1 – Add one tablespoon of ghee and 1 tablespoon of oil in a pan. Once the oil gets hot add ¼ teaspoon of mustards seeds, let them pop. Add 1 ½ teaspoons of cumin seeds and let them saute for 30 seconds. Add 3 green chili (slit) and one medium diced onion and a pinch of salt. Saute for 3 to 4 minutes. Add 1 inch ginger and 3 garlic cloves and saute for 5 minutes.
2- Add two large tomato and 12 whole cashew. Saute for 5 to 7 minutes till tomato turns mushy. Add 2 teaspoons of kasuri methi ( dry fenugreek leaves). Saute for a minute and turn off the stove.
3 & 4- Let the mixture cool and transfer it to a blender and puree the mixture. Do not make it too soft, keep it slightly grainy.
5- Boil water and add paneer cubes. Turn off the stove and let the paneer soak in the boiling water for 10 minutes.
6 – Heat a skillet and add 2 teaspoons of oil. Once the oil gets hot add diced bell pepper and saute for 5 minutes. Add the pureed onion-tomato mixture, 1 ½ teaspoon coriander powder, salt to taste and ¾ cup water. Cook for 5 to 7 minutes.
7 & 8 – Add the paneer cubes and 2 tablespoons whisked yogurt. Taste and adjust the seasoning. Mix and simmer the curry for 5 minutes and remove from heat.
Serving Suggestions:
My family enjoys this Paneer Curry with Rice, but can be also served with roti or naan.
Frequently Asked Questions:
Indian cottage cheese.
If using store bought or frozen, soak the paneer cubes in hot water for 10 to 15 minutes. If using fresh homemade paneer, no need to soak.
This paneer curry is made with onion, tomato, green chili, ginger, garlic, mustard seeds and dried fenugreek leaves.
Paneer Curry for Rice
Ingredients
- 1 tablespoon ghee
- 1 ½ tablespoon oil (divided)
- ¼ teaspoon mustard seeds
- 1 ½ teaspoon cumin seeds
- 1 medium white onion, diced
- 3 green chili, slit
- 1 inch ginger, chopped
- 3 garlic cloves, minced
- 2 large tomato, diced
- 12 whole cashew
- 2 teaspoon kasuri methi ( dry fenugreek leaves)
- 1 small green bell pepper, diced
- 2 cups cubed paneer
- 1 ½ teaspoon coriander powder
- 2 tablespoon whisked yogurt
- salt to taste
- lemon juice to taste (optional)
Instructions
- Add one tablespoon of ghee and 1 tablespoon of oil in a pan. Once the oil gets hot add ¼ teaspoon of mustards seeds, let them pop. Add 1 ½ teaspoons of cumin seeds and let them saute for 30 seconds. Add 3 green chili (slit) and one medium diced onion and a pinch of salt. Saute for 3 to 4 minutes. Add 1 inch ginger and 3 garlic cloves and saute for 5 minutes.
- Add two large tomato and 12 whole cashew. Saute for 5 to 7 minutes till tomato turns mushy. Add 2 teaspoons of kasuri methi ( dry fenugreek leaves). Saute for a minute and turn off the stove.
- Let the mixture cool and transfer it to a blender and puree the mixture. Do not make it too soft, keep it slightly grainy.
- Boil water and add paneer cubes. Turn off the stove and let the paneer soak in the boiling water for 10 minutes
- Heat a skillet and add 2 teaspoons of oil. Once the oil gets hot add diced bell pepper and saute for 5 minutes. Add the pureed onion-tomato mixture, 1 ½ teaspoon coriander powder, salt to taste and ¾ cup water. Cook for 5 to 7 minutes.
- Add the paneer cubes and 2 tablespoons whisked yogurt. Taste and adjust the seasoning. Mix and simmer the curry for 5 minutes and remove from heat.
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