Paneer Curry for Rice
Paneer Curry - easy vegetarian paneer curry which can be enjoyed with rice.
Servings: 4
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.
Notes
Do not make soft puree of the mixture, keep it slightly coarse.
Enjoy the paneer curry with rice, roti or naan.