Paneer curry
Soft paneer in a rich tomato gravy, warmed with dhaniya and finished with cream.
- 4Serves
- 30 minutesCooking time
- 12Ingredients
A quick curry for busy evenings. Dhaniya gives the gravy its warm, gently citrusy depth, and a spoon of cream at the end makes it feel like a special occasion.
Watch it come together
Recipe video coming soonIngredients
- 250 g paneer, cubed
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, puréed
- 1 tsp ginger-garlic paste
- 1 tsp Raviraj Dhaniya
- ½ tsp Raviraj Lal Mirch
- ¼ tsp Raviraj Haldi
- ½ tsp garam masala
- 2 tbsp cream
- Salt to taste
- 1 tsp kasuri methi
Method
- Heat the oil and cook the onion until golden.
- Add the ginger-garlic paste and cook for a minute.
- Add the dhaniya, lal mirch and haldi with a splash of water.
- Pour in the tomato purée and cook until the oil separates.
- Add half a cup of water, salt and the garam masala and bring to a simmer.
- Slide in the paneer and cook for 3 to 4 minutes.
- Stir in the cream and crushed kasuri methi, then serve with naan or rice.
From the kitchen
