Paneer Curry Recipe

Ingredients:

• Prepare the paneer: Cut the paneer into medium-sized cubes. If the paneer is firm, soak the cubes in warm water for 10 minutes to make them softer.
• Lightly fry the paneer: Heat a little oil in a pan over medium heat and lightly fry the paneer cubes until they are lightly golden on the outside. Remove and keep aside.
• Heat the oil: In the same pan, add the remaining oil and butter or ghee. Add cumin seeds, bay leaf, cinnamon, and cardamom. Sauté for a few seconds until fragrant.
• Cook the onions: Add chopped onions and cook until they become soft and lightly golden.
• Add ginger-garlic: Add ginger-garlic paste and green chilies. Cook for 1–2 minutes until the raw smell disappears.
• Cook the tomatoes: Add chopped tomatoes, turmeric, red chili powder, cumin powder, coriander powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.
• Make the gravy: Add warm water and mix well. Cover and simmer for about 5–7 minutes.
• Add paneer: Add the fried paneer cubes to the gravy and gently mix. Cook on low heat for another 5–7 minutes so the paneer absorbs the flavors.
• Finish the curry: Add garam masala and crushed kasuri methi. If you prefer a richer curry, add fresh cream and mix gently.
• Garnish and serve: Turn off the heat and garnish with fresh coriander leaves.