We love paneer in any form but butter paneer tops our list.
It really is quite easy to make and nothing quite like a home style paneer curry to brighten our day!
- Paneer 300gms, cubed
- 3 to 4 Tomatoes
- 3 Onions
- 4 to 5 Cashews
- 3 – 4 Pit-less dates
- 1 Green cardamom
- 2 Cloves
- 1 Bay leaf
- 1 Small piece of cinnamon stick
- Ginger Garlic paste
- Kashmiri mirch powder or paste
- Jeera powder
- Dhaniya powder
- Amchur powder
- Kasuri Methi
- 1 Tbsp approx. Ghee
- Finely chopped coriander for garnish
- Cube the paneer and keep it aside
- In a kadhai take ghee and temper akkha (whole) jeera
- Add the cardamom, cloves, bay leaf, cinnamon, Kashmiri mirch (if dry) sauté for approx. 30 seconds
- Add the ginger garlic paste
- Add cashew and dates
- Add the chopped onions and sauté until pink add a pinch of salt
- Add the chopped tomatoes and sauté for a minute or two more
- Adjust salt
- Add the Kashmiri mirch paste if you are using paste. If not then you’d have already put the dry mirch by this point
- Add turmeric powder, dhaniya powder, jeera powder, Amchur powder and adjust salt again
- Sauté the whole mix until the ghee starts to separate and the masala is nicely cooked
- Remove from the gas and cool the masala. Blend the masala using a little water to a smooth and silky consistency. Adjust the water as you go along.
- Back to the kadhai, add the smooth gravy past and add more water if required and bring to a gentle simmer. Ensure that the water and the gravy are well incorporated.
- Add in the kasuri methi
- Add the cubes paneer
- Simmer on low, stirring occasionally for a few more mins
- Garnish with coriander
Serve warm with hot rotis or kulchas with a side of onion, cucumber or salad.