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Paneer Curry Restaurant style

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Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseVegetarian

Paneer curry is a comforting and flavorful dish featuring soft paneer cubes in a rich, spiced gravy. The blend of whole and ground spices and the creaminess of curd make this dish a perfect companion to jeera rice, parathas, or naan. In this recipe, we’ll cook the paneer in a...

Prep Time
15min
Cook Time
30min
Total Time
45min
Paneer Curry Restaurant style recipe

Ingredients

4 Servings
(1 serving = 1 bowl)

Base Curry

  • 3tbsp
    oil
  • 1piece
    bay leaf
  • 1tsp
    cumin seeds
  • 2piece
    cardamom pods, seeds only
  • 4clove
    cloves
  • 1piece
    onion, finely chopped
  • 1tbsp
    ginger-garlic paste
  • 1/4tsp
    turmeric powder
  • 1tsp
    red chili powder
  • 1tsp
    coriander powder
  • 1/2tsp
    cumin powder
  • 2piece
    medium-sized tomatoes, pureed
  • 1/4cup
    curd (yogurt)

Paneer and Vegetables

  • 1tsp
    ghee
  • 1/2piece
    green bell pepper (capsicum), cubed
  • 1piece
    onion, cut into petals
  • 20piece
    paneer cubes
  • 1/4tsp
    salt (for paneer)
  • 1/2tsp
    red chili powder (for paneer)
  • 1/4tsp
    black pepper

Final Seasoning

  • 1cup
    water
  • 1tsp
    kasuri methi (dried fenugreek leaves)
  • 1tsp
    garam masala
  • 1/2tsp
    salt (for curry, adjust as needed)
  • 2tbsp
    coriander leaves, chopped (for garnish)

How to make Paneer Curry Restaurant style

Prepare the Base Curry

  1. In a kadai, heat oil over medium heat. Add bay leaf, cumin seeds, cardamom seeds, and cloves. Sauté until aromatic.

    Step 1.1: In a kadai, heat oil over medium heat
    Step 1.2: In a kadai, heat oil over medium heat
    Step 1.3: In a kadai, heat oil over medium heat

  2. Add finely chopped onion and sauté for 1 minute. Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

    Step 1.1: Add finely chopped onion and sauté for 1 minute
    Step 1.2: Add finely chopped onion and sauté for 1 minute
    Step 1.3: Add finely chopped onion and sauté for 1 minute
    Step 1.4: Add finely chopped onion and sauté for 1 minute
    Step 1.5: Add finely chopped onion and sauté for 1 minute

  3. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté until the spices release a fragrant aroma.

    Step 1.1: Add turmeric powder, red chili powder, coriander powder, and cumin powder
    Step 1.2: Add turmeric powder, red chili powder, coriander powder, and cumin powder
    Step 1.3: Add turmeric powder, red chili powder, coriander powder, and cumin powder
    Step 1.4: Add turmeric powder, red chili powder, coriander powder, and cumin powder
    Step 1.5: Add turmeric powder, red chili powder, coriander powder, and cumin powder

Add the Tomato Puree and Curd

  1. Add the tomato puree and cook until the oil starts separating from the mixture.

    Step 2.1: Add the tomato puree and cook until the oil starts separating from the mixture
    Step 2.2: Add the tomato puree and cook until the oil starts separating from the mixture
    Step 2.3: Add the tomato puree and cook until the oil starts separating from the mixture
    Step 2.4: Add the tomato puree and cook until the oil starts separating from the mixture

  2. Lower the flame, add curd, and cook until the oil separates again. Stir continuously to ensure the curd doesn’t curdle.

    Step 2.1: Lower the flame, add curd, and cook until the oil separates again
    Step 2.2: Lower the flame, add curd, and cook until the oil separates again
    Step 2.3: Lower the flame, add curd, and cook until the oil separates again
    Step 2.4: Lower the flame, add curd, and cook until the oil separates again

Prepare the Paneer and Vegetables

  1. In a separate pan, heat ghee. Add chopped green capsicum and onion petals. Sauté until slightly soft.

    Step 3.1: In a separate pan, heat ghee
    Step 3.2: In a separate pan, heat ghee
    Step 3.3: In a separate pan, heat ghee
    Step 3.4: In a separate pan, heat ghee
    Step 3.5: In a separate pan, heat ghee

  2. Add paneer cubes, salt, red chili powder, and black pepper. Sauté until the masala coats the paneer and vegetables well. Set aside.

    Step 3.1: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.2: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.3: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.4: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.5: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.6: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.7: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.8: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.9: Add paneer cubes, salt, red chili powder, and black pepper
    Step 3.10: Add paneer cubes, salt, red chili powder, and black pepper

Combine and Cook

  1. In the curry pan, add water and bring to a simmer. Add the sautéed capsicum, onion petals, and paneer. Stir well to combine.

    Step 4.1: In the curry pan, add water and bring to a simmer
    Step 4.2: In the curry pan, add water and bring to a simmer
    Step 4.3: In the curry pan, add water and bring to a simmer
    Step 4.4: In the curry pan, add water and bring to a simmer

  2. Cover and cook on low heat for 10 minutes, allowing the flavors to meld.

    Step 4.1: Cover and cook on low heat for 10 minutes, allowing the flavors to meld
    Step 4.2: Cover and cook on low heat for 10 minutes, allowing the flavors to meld
    Step 4.3: Cover and cook on low heat for 10 minutes, allowing the flavors to meld
    Step 4.4: Cover and cook on low heat for 10 minutes, allowing the flavors to meld

Final Seasoning and Garnish

  1. Add kasuri methi (crush between your palms before adding), garam masala, and salt as needed. Mix well.

    Step 5.1: Add kasuri methi (crush between your palms before adding), garam masala, and salt as needed
    Step 5.2: Add kasuri methi (crush between your palms before adding), garam masala, and salt as needed
    Step 5.3: Add kasuri methi (crush between your palms before adding), garam masala, and salt as needed
    Step 5.4: Add kasuri methi (crush between your palms before adding), garam masala, and salt as needed
    Step 5.5: Add kasuri methi (crush between your palms before adding), garam masala, and salt as needed

  2. Garnish with chopped coriander leaves.

    Step 5.1: Garnish with chopped coriander leaves

Serve

  1. Serve the paneer curry hot with jeera rice, paratha, or naan for a delicious and hearty meal.

    Step 6.1: Serve the paneer curry hot with jeera rice, paratha, or naan for a delicious and hearty meal

Tips & Tricks

  1. Use fresh curd to avoid curdling. If it’s too thick, whisk it before adding.

  2. For softer paneer, soak it in warm water for 10 minutes before cooking.

  3. Sauté the capsicum lightly to keep a slight crunch, which adds texture to the dish.

  4. Adjust spices according to taste; you can add extra garam masala or red chili powder for more heat.

thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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