For a comfortable, flavourful dish, this is an excellent paneer curry recipe. Paneer is a soft Indian cheese that absorbs the rich and aromatic spices in this curry for a mouthwatering, creamy dish that both vegetarians and non-vegetarians love. This recipe of paneer curry begins with fresh cubes of paneer lightly saut ed over the stove to give them a golden hue. The curry base is made from a puree of tomatoes, onions, ginger, and garlic. All these ingredients are cooked until the steam releases this heavenly, mouth-watering smell. A spice blend, cumin, coriander, turmeric, and garam masala add to an otherwise simple mixture of ingredients, balancing warmth and depth. The magic behind this paneer curry recipe lies in adding yoghurt or cream for silky smoothness. Adding green chillies and a dusting of fresh coriander leaves gives the dish the freshness it so desperately needs. This is an amazing recipe for paneer curry served over hot naan, roti, or with a bowl of fragrant basmati rice. Whichever the occasion, family dinner or a grand party, this paneer curry will remain a sure winner. Simple yet full of flavour, isn't it? Enjoy authentic Indian flavours right in your kitchen with this easy paneer curry recipe. Try it today.

• 200 gms paneer
• 3 tbsp oil
• 1 tsp ginger garlic paste
• 105 gms onion
• 175 gms tomato
• 27 gms cashew
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 2 green chilies
• 2 tbsp coriander leaves
• Salt
• 1/2 tsp kasuri methi
• 2 tbsp cream

• Paneer curry, yes, indeed, is one of the most delicious and rich dishes to have impressed many.
• This recipe, in brief, is a step-by-step guide to help prepare an intensely flavoured paneer curry by using a rich combination of spices, tomatoes, and cashews to create a creamy sauce
• Let's begin with the preparation process.
• Start by soaking 12 to 15 cashews in hot water for about 20 - 30 minutes.
• It will soften the cashews; therefore, they will be able to blend easily into a smooth paste that will add creaminess to the curry.
• Prepare the other ingredients while the cashews soak.
• Chop two large tomatoes, one large onion, and a 1-inch piece of ginger into big chunks.
• Grind the ginger and garlic in the mortar and pestle until you obtain a paste and release their aromatic flavours.
• In a grinder jar or blender, add the chopped onions along with nothing but just grating till it is smooth.
• Once done, move the onion paste into a bowl and keep that aside.
• Add chopped tomatoes and soaked cashews into that grinder jar. Again, without any water, blend them till smooth and keep that mixture aside for later use.
• Now let's prepare the masala that will become the paste for our curry.
• Heat 2 tablespoons of oil in a thick-bottomed pan or kadai over medium heat.
• Once the oil is hot, add the onion paste. Start to saut it on low flame, stirring at intervals.
• The masala is to be cooked till it turns light golden or golden brown as it will flavour well.
• Once the onion paste is coloured to your desire, add the crushed ginger-garlic paste. If you are using ready ginger-garlic paste, add one teaspoon.
• Stir and fry it for a few seconds till the raw smell of the ginger and garlic disappears.
• Then, add the tomato and cashew paste to the pan. Be careful as the mixture splutters when added.
• Mix everything and stir-fry this masala on low flame.
• Meanwhile, to the same grinder jar containing the tomato-cashew paste, add 1.5 cups of water. Stir the leftover paste into the water by swirling the jar.
• If you want, blend a few seconds so that everything mixes in. Pour the mixture into the pan containing the cooked masala.
• Now let's cook the masala until you observe some oil coming out from the sides, and it has a shiny appearance, meaning it is ready.
• Put in the spices. Add turmeric powder, red chilli powder, coriander powder, and garam masala powder to the masala.
• Mix well so that the spice powders mix evenly.
• Now add some heat by throwing in 1 or 2 slit green chillies.
• Then, put the mixture of water and the tomato-cashew paste in the pan, add salt to taste, and add one tablespoon of chopped coriander leaves.
• Pour the curry at low to medium heat and let it thicken till you can see the oil specks at the top.
• Now, add the paneer cubes to the curry. Then add 1/2 teaspoon crushed kasuri methi for flavours, and mix well.
• Turn off the heat, and finish the curry by adding two tablespoons of low-fat cream or light cream (or one tablespoon of whipping cream).
• Stir through the curry well until properly combined.
• Serve your delicious recipe of paneer curry garnished with fresh coriander leaves. It goes exceptionally well with chapati or paratha, naan, or even steamed rice, and it is a very filling and delectable meal.
• Enjoy your homemade paneer curry! completely satisfying and tasty meal!
• Enjoy your homemade paneer curry!