Recipe: Delicious Paneer curry

Paneer curry. Browse new releases, best sellers or classics. Find Great Deals from the Top Retailers. Mutter paneer is a traditional north Indian curry.

Heat a saucepan or large (lidded) frying pan over a medium heat. Add the oil and once hot fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set. You can cook Paneer curry using 24 ingredients and 14 steps. Here is how you cook that.

Ingredients of Paneer curry

1. It's of For kadhai masala.
2. You need of Coriander seeds.
3. You need of Kashmiri Lal mirch.
4. Prepare of Elaichi(cardamom).
5. Prepare of Cloves.
6. Prepare of For gravy.
7. You need of cubed onions.
8. Prepare of garlic cloves.
9. Prepare of cubed tomatoes.
10. You need of Ginger chopped.
11. It's of green chillies.
12. It's of Cashews.
13. Prepare of Melon seeds.
14. It's of Paneer curry recipe.
15. You need of cubed paneer.
16. You need of onion cubed.
17. It's of capsicum cubed.
18. It's of red chilli powder.
19. You need of jeera( cumin) powder.
20. Prepare of turmeric powder.
21. Prepare of Butter/ malai.
22. It's of Fenugreek leaves.
23. It's of garam masala.
24. You need of Salt.

Cook paneer in a range of classic Indian dishes. This fresh, crumbly cheese is delicious served in veggie curries, wraps, spiced skewers and fritters. Meanwhile, heat the rest of the oil in a nonstick frying pan and fry the paneer cubes in batches until golden on all sides. Remove to a plate as they are ready.

Paneer curry instructions

1. To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant.   (Add more red chilies for a spicier masala)..
2. Remove kadai from heat and transfer the roasted spices to a spice grinder,grind to a fine powder. Set aside..
3. You can also make this kadai masala in advance and store it..
4. To make gravy- Take kadhai take butter, ghee or oil into it on medium heat..
5. Add cardamom into oil and add onion, garlic, tomatoes, cashews, melon seeds, ginger, green chillies and saute for 2,3 minutes until softened let it cool down..
6. Now put them into a grinding jar and make a fine paste for gravy keep it aside..
7. Take 1 tbsp oil into the same kadhai and add onion, capsicum and saute for 2 minute, do not over cook otherwise the raw flavour will be gone..
8. Add few more oil into kadhai add turmeric powder, red chilli powder, cumin (jeera powder) mix it well, add blended paste mix it and cook it for 2 min on low flame..
9. Add 2 tsp kadhai masala(roasted masala), add garam masala 1/2 tsp, cover it and cook it for 2 min until the oil seperates..
10. Now add 1 cup water, add salt as/ taste, cover the pan and let it come to boil..
11. Now add paneer, onion, capsicum mix it, cover it and cook it for 3,4 min on low flame..
12. Now add butter and dry Fenugreek leaves, you may add coriander leaves to garnish..
13. Paneer curry is ready in kadhai.Serve it with naan, roti.
14. .

Transfer to a plate lined with kitchen paper. Paneer is an Indian cheese with a mild flavour, that stays firm when roasted. It is combined with roasted cauliflower and sweet potato in this deliciously rich, satisfying and creamy curry. Toss the salad together, then bring everything to the table, and tuck in. Remove with a slotted spoon and set aside.