Friday, March 20, 2015

Paneer curry - the way I make it

Paneer is almost the king of dishes in a vegetarian cuisine. With it chewy mouthfeel, lovely texture and an ability to take on various flavours...maybe it deserves to be just that.
Be it a festival, a party or a wedding, paneer dishes are served everywhere in India. The best part is that it can be used without any cooking in salads too!
Here is a regular paneer dish that I usually make when I feel like making something nice for dinner.


  • Paneer- 200 gm approximately ( I make at home, but you can use store bought ones)-cubed
  • Onion- 1, chopped
  • Garlic- 2, chopped
  • Tomatoes- 1 big or 2 small ones
  • Green chillies- 1 ( you can increase the amount
  • Ginger- 1" piece
  • Oil- 1 Tbsp ( you can use butter also)
  • Milk-1/2 cup
  • Haldi (turmeric powder)-1/4 tsp
  • Dhaniya (coriander seed powder)-  1tsp
  • Salt to taste
  • Red chilli powder- 1/4 tsp
  • Garam masala- 1/2 tsp


  1. Make puree of tomatoes, garlic, green chillies and ginger.
  2. Heat oil in a Kadhai/ wok.
  3. Add chopped onions and fry till they are browned at the edges.
  4. Now add the tomato puree mix and stir in all the spices.
  5. Cook till the oil leaves the sides.
  6. Now add 1/2 cup of milk and keep mixing. If it dries up too much i.e. its ticking to the bottom then add 1 tbsp of water.
  7. Add the cubed paneer and add 1/2 cup water. Mix well and simmer for a few minutes.
  8. Serve hot with chapati,naan or bread even!

Serves 2

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