Description
Paneer Curry
Ingredients:
1 large onion, roughly chopped
4 cloves garlic, peeled
1 thumb-sized piece fresh ginger, chopped
3 tbsp unsalted butter
1 tbsp oil
¼ tsp salt
1 ½ tbsp garam masala
1 tbsp medium-heat curry powder
1 tsp paprika
½ tsp cinnamon
180 ml (¾ cup) vegetable stock
400 ml (14 oz) passata
2 tbsp tomato puree
2 tsp sugar
6 cardamom pods
175 ml (¾ cup) double (heavy) cream
450 g (1 lb) paneer cheese, chopped
Directions:
Blend onion, garlic, and ginger in a food processor until smooth.
Heat butter and oil in a pan over medium-high heat. Add the blended mixture and cook for 5-6 minutes, stirring occasionally.
Mix in salt, garam masala, curry powder, paprika, and cinnamon. Cook for 1-2 minutes until fragrant.
Add stock, passata, tomato puree, sugar, and cardamom pods. Simmer for 10 minutes until thickened.
Remove cardamom pods and stir in cream. Heat through.
Gently add paneer and cook for 3 minutes until heated.
Serve with coriander, red onion slices, Nigella seeds, and naan bread.
Prep Time: 30 minutes
Kcal: 450 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect paneer curry every time. First, ensure your paneer is patted dry and cut into even, bite-sized cubes to promote browning and prevent crumbling. In your food processor, combine the onion, garlic, and ginger with a tablespoon of water to help it blend into a completely smooth paste. In a heavy-based pan, heat the butter and oil over medium-high heat. Add the paste and cook, stirring frequently, for 5-6 minutes until it darkens slightly and the raw aroma disappears. This step is crucial for building flavor. Next, add all the ground spices (salt, garam masala, curry powder, paprika, cinnamon) and cook for 1-2 minutes until incredibly fragrant. Pour in the vegetable stock, passata, tomato puree, sugar, and cardamom pods. Bring to a simmer and cook for a full 10 minutes, allowing the sauce to reduce and concentrate. Fish out the cardamom pods. Reduce the heat to low before stirring in the cream to prevent curdling. Finally, add the paneer cubes and gently heat for 3 minutes, avoiding vigorous stirring.
Serving Suggestions
This rich and creamy curry is best served hot with accompaniments that offer contrasting textures and flavors. Fluffy basmati rice or warm, buttery naan bread are classic choices for soaking up the sauce. For a fresh counterpoint, top with finely sliced red onion, chopped fresh coriander, and a sprinkle of Nigella seeds. A side of cool, crunchy cucumber raita or a simple green salad helps balance the dish’s richness.
How-to Summary
To summarize: blend onion, ginger, garlic into a paste. Cook paste in butter/oil for 5-6 mins. Add spices and cook for 1-2 mins until fragrant. Add liquids (stock, passata, puree), sugar, and cardamom; simmer 10 mins. Remove cardamom, stir in cream. Gently fold in paneer and heat for 3 mins. Serve with suggested garnishes.
Frequently Asked Questions
Can I make this curry ahead of time? Yes, it often tastes better the next day. Prepare the sauce completely, but add the paneer only when reheating to prevent it from becoming rubbery.
What can I use instead of passata? You can use one 400g can of crushed tomatoes blended until smooth. The consistency and flavor will be very similar.
How can I make this dish spicier? Add 1-2 finely chopped green chilies to the onion-ginger-garlic paste, or include 1/2 to 1 teaspoon of cayenne pepper with the other dried spices.
Is there a substitute for heavy cream? For a lighter version, full-fat coconut milk is an excellent dairy-free alternative that maintains creaminess.
My sauce seems too thin. How can I thicken it? Let it simmer uncovered for a few extra minutes. You can also create a slurry with 1 teaspoon of cornflour mixed with 1 tablespoon of water and stir it into the simmering sauce before adding the cream.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not rush cooking the initial onion paste; this “bhuno” step is essential for depth of flavor. Do not boil the sauce after adding the cream, as it can split. Do not over-stir once the paneer is added, as it can cause the cubes to break apart. Do not skip frying the spices, as this unlocks their full aroma and taste.
Conclusion
This paneer curry recipe delivers a restaurant-quality dish with a perfectly balanced, aromatic, and creamy sauce. By following the step-by-step guide and heeding the common mistakes, you can create an impressive and comforting meal that is sure to become a favorite. Its versatility with sides and make-ahead potential makes it an ideal choice for both weeknight dinners and entertaining guests.