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Paneer Curry

Ingredients

  • 250 gms. Paneer, cut into small cubes (cottage cheese)
  • 2 table-spoon oil
  • 1 onion
  • 1 tomato
  • 1 t-spoon ginger paste (adrak)
  • 1 t-spoon garlic paste (lahsun)
  • 1/4 t-spoon red chili powder (Lal Mirch)
  • 1/2 t-spoon coriander powder (pisa dhaniya)
  • 1/4 t-spoon garam masala
  • 1/2 t-spoon cumin (jeera)
  • 1/2 t-spoon turmeric (haldi)
  • 1 t-spoon chopped green chilies
  • 10-15 coriander leaves (dhaniya patti)
  • 1 table-spoon grated paneer
  • 1/2 cup water
  • salt to taste

 Method

  • Blend tomato and onion separately to make a puree.
  • Heat oil in a pan, add onion and tomato paste to it and stir. Cook until it gets golden brown and gravy leaves the oil.
  • Then, add ginger, garlic paste and cook further for a minute
  • Now add coriander powder, cumin, turmeric, garam masala and red chili powder and stir.
  • Add chopped green chillies and stir.
  • Add paneer and water cook over medium flame for 5 mins.
  • Finally garnish Paneer curry with finely chopped coriander leaves and grated paneer.
  • Serve Paneer curry hot with rice, chapati, pulao or naan.

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