Restaurant Style Paneer

4 servings

This creamy, restaurant-style paneer curry is the perfect comfort dish, featuring tender cubes of paneer in a rich and flavorful curry that is infused with a homemade spice blend, earthy cumin, and warming garam masala. Fresh green peas add a delightful pop of sweetness, while tomatoes, yogurt, and kasuri methi...

... bring the dish together into a luscious sauce. Served with naan or rice, this dish is sure to become a favorite.

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The Headless Chef Resident Chef

September 19, 2024

35 min.
50 min.
3/5

Ingredients:

Dry Masala:

2 TSP of whole coriander seeds
1 TSP of cumin seeds
¼ TSP of whole black pepper
3 cloves of whole cloves
2 green cardamom pods
2 black cardamom pods
½ whole cinnamon stick - inch
½ TSP of fennel seeds

Marination:

10 OZ of Paneer
½ TSP of chili powder (seasoning)
¼ TSP of ground turmeric
¼ TSP of garam masala (seasoning)
1 TSP of Ginger and garlic paste
¼ TSP of salt
1 TBSP of ghee - or oil

Gravy:

2 TBSP of ghee (adjust if needed, or oil)
1 bay leaf
2 green cardamom pods
1 whole cinnamon stick (inch)
1 red onion (medium)
1 TSP of ginger and garlic paste
1 TSP of ground turmeric
1 TSP of chili powder (seasoning)
¼ salt
2 tomatoes (medium)
½ cup of plain yogurt (slightly whisked)
½ cup of water
1 TSP of kasuri methi (dried fenugreek leaves), crushed
1 TSP of garam masala (seasoning)
2 TBSP of fresh cilantro - chopped (for garnish when serving)

Tools:

1x Measuring Spoons
1x Measuring Cups
1x Chef’s knife
1x Cutting Board
1x Medium Mixing Bowl (4 – 5 QT)
1x French Whisk
1x Silicone Spatula
1x Fry Pan (for the masala mix or the same pot your are going to make the curry)
1x Mortar and Pestle Set (or spice grinder)
1x Sauté Pan
1x Pots

Recipes

Best served with:

Naan Bread

Rice

Directions:

1. Prepare the Masala:

Heat a small skillet (fry pan) over low heat.
Add coriander seeds, cumin seeds, black peppercorns, cloves, green and black cardamom pods, cinnamon stick, and fennel seeds.
Toast for 2-3 minutes until fragrant. Let cool and grind into a fine powder. Set aside.

2. Marinate the Paneer:

In a bowl, combine paneer cubes with chili powder, turmeric, garam masala, ginger-garlic paste, and salt.
Mix gently to coat the paneer evenly.

3. Pan-Fry the Paneer:

Heat 1 tbsp ghee or oil in a large skillet over medium heat.
Fry the paneer cubes until they are golden brown on all sides, about 3-4 minutes.
Set aside.

4. Cook the Curry Base:

In the same skillet, heat 2 tbsp ghee or oil.
Add bay leaf, black cardamom pod and cinnamon stick. Sauté for 1 minute.
Add chopped onion and cook until golden, about 5-6 minutes.
Add green cardamom pods. Sauté for 1 minute.
Stir in ginger-garlic paste and cook for another minute.

5. Add Spices & Tomatoes:

Sprinkle in turmeric, chili powder, and salt.
Cook for 1 minute.
Add chopped tomatoes and cook until they soften and the oil starts to separate about 5 minutes.

6. Incorporate Yogurt & Peas:

Lower the heat and slowly stir in the whisked yogurt to prevent curdling add with water and the frozen peas bring to a simmer and cook for 5 minutes, until the peas are tender.

7. Add Paneer & Final Seasoning

Add the paneer back into the pan and gently mix into the curry.
Simmer for 5 minutes to allow the flavors to meld.
Stir in kasuri methi and garam masala.

8. Serve

Serve hot with naan, roti, or steamed rice.
Garnish with fresh cilantro.

About the Author:

The Headless ChefResident Chef

# 4

6 Followers

Published Recipes: 12
Av. Recipe Evaluation:
Location: Wellington, New Zealand
Member since: 2024-09-10

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