Paneer curry
Paneer is Indian / South Asian white curd that goes great with many other products.
And it also maintains its shape during thermal processing. I did not believe that this cheese would behave so well during frying, that’s why my pieces of cheese are oblong and a bit larger than they should be. However, a cube with a side of 1.5 cm or even smaller is enough.
Recipe for 4 servings:
| Ingredients | Amount |
|---|---|
| paneer | 200 gram |
| onion | 2 big |
| tomato | 2 middle |
| coriander | half bunch |
| garlic | 2 pieces |
| grated ginger | 1 spoon |
| milk cream | 1 spoon |
| cumin powder (jeera) | 1/2 table spoon |
| red chili powder | 1/2 table spoon |
| turmeric | 1/2 table spoon |
| tej patta leaf | 1 piece |
| meat masala | 1/2 table spoon |
| salt | to taste |
| oil | for frying |
Preparation:
- Paneer cut into cubes and fry in hot oil. Place the fried cheese in cold water and set aside.
- Heat two tablespoons of oil in the pan and fry onions into a golden color. Add mashed garlic and ginger, stir for some more time.
- Add a chopped tomato, a leaf of tej patta and turmeric. Fry for 2 minutes stirring occasionally.
- Then add jeera, red chilli powder, meat masala and salt, stir and fry another minute.
- Add water to get a thick tasty sauce. Add the cream, making sure it combines well with the sauce and greens.
- Soak the Paneer and put into the sauce. Add some greens.
As usual – like all curries – this dish is served with white rice. It will also perfectly combine with bread, chapati or any groats.
