Home Style Paneer Curry

Ingredients

• 1 tablespoon Unsalted Butter (room temperature)
• 200 grams Paneer (cut into medium cubes)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Turmeric Powder (ground)
• 1/2 cup Water (for soaking paneer) (room temperature)
• 3 tablespoons Vegetable Oil (neutral oil)
• 1 small piece Cinnamon Stick (whole)
• 4 pieces Cloves (whole)
• 1 piece Bay Leaf (whole)
• 1 teaspoon Cumin Seeds (whole)
• 1 cup Onion (thinly sliced (about 1 large onion))
• 1 teaspoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1/2 cup Tomato Puree (fresh puree from 2‑3 medium tomatoes)
• 2 tablespoons Plain Yogurt (unsweetened)
• 1/2 teaspoon Chili Powder (adjust to heat preference)
• 1/2 teaspoon Cumin Powder (ground)
• 1 teaspoon Coriander Powder (ground)
• 2 pieces Green Chilies (slit lengthwise, deseeded optional)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1/2 teaspoon Garam Masala Powder (ground)
• 1 handful Fresh Cilantro (chopped for garnish)

Instructions

1. Roast Paneer in Butter

   Heat a pan over medium flame, add 1 tbsp butter, then add the paneer cubes. Sprinkle a pinch of salt and ¼ tsp turmeric and sauté until the paneer pieces turn lightly golden.

   Time: PT5M

2. Soak Roasted Paneer in Water

   Transfer the roasted paneer into a bowl of room‑temperature water and let sit while you prepare the gravy. This keeps the paneer soft and prevents it from drying out.

   Time: PT2M

3. Temper Whole Spices

   In the same pan, add 3 tbsp oil. When hot, add 1 small cinnamon stick, 4 cloves, 1 bay leaf and 1 tsp cumin seeds. Fry for about 30 seconds until fragrant.

   Time: PT2M

4. Fry Onions to Golden Brown

   Add 1 cup thinly sliced onions. Stir continuously and fry until they turn deep golden brown, about 8 minutes.

   Time: PT8M

5. Add Ginger‑Garlic Paste

   Stir in 1 tsp ginger‑garlic paste and sauté for 2‑3 minutes until the raw aroma disappears.

   Time: PT3M

6. Cook Tomato Base and Spices

   Add ½ cup tomato puree, 2 tbsp yogurt, ¼ tsp turmeric, ½ tsp chili powder, ½ tsp cumin powder and 1 tsp coriander powder. Cook, stirring, until the oil separates from the masala, about 8 minutes.

   Time: PT8M

7. Add Paneer and Simmer

   Drain the water from the bowl (reserve it) and add the paneer cubes along with the soaking water to the gravy. Adjust salt, add extra water if a thinner gravy is desired, cover and simmer for 5 minutes.

   Time: PT5M

8. Finish with Herbs and Spices

   Add the slit green chilies, 1 tsp crushed kasuri methi and ½ tsp garam masala. Mix well, cover and cook for another 2 minutes.

   Time: PT2M

9. Garnish and Serve

   Stir in chopped fresh cilantro, turn off the heat and serve hot with rice, roti or biryani.

   Time: PT1M

Nutrition Facts

Calories

196

Protein

12 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g