Paneer Curry Recipe
This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can spice up the paneer curry recipe with the addition of some fresh chillies if you like it hotter.
Servings: 4 People
Ingredients
- 1 large onion peeled and roughly chopped
- 4 cloves garlic peeled
- 1 thumb-sized piece fresh ginger peeled and roughly chopped
- 3 tbsp unsalted butter
- 1 tbsp oil
- ¼ tsp salt
- 1 ½ tbsp garam masala
- 1 tbsp medium-heat curry powder
- 1 tsp paprika
- ½ tsp cinnamon
- 180 ml (3/4 cup) vegetable stock
- 400 ml (14oz) passata
- 2 tbsp tomato puree (paste in USA)
- 2 tsp sugar
- 6 cardamom pods
- 175 ml (¾ cup) double (heavy) cream
- 450 g (1 lb) paneer cheese , chopped into bite-size chunks
To Serve
- Fresh coriander (cilantro) roughly chopped
- Thinly sliced red onion
- Nigella seeds
- Naan bread
Instructions
- Place the roughly chopped onion, garlic and ginger into a food processor and blend until smooth.1 large onion, 4 cloves garlic, 1 thumb-sized piece fresh ginger
- Heat the butter and oil in a large frying pan over a medium-high heat.3 tbsp unsalted butter, 1 tbsp oil
- Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.
- Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.1/4 tsp salt, 1 1/2 tbsp garam masala, 1 tbsp medium-heat curry powder, 1 tsp paprika, ½ tsp cinnamon
- Add the stock, passata, tomato puree, sugar and cardamom.180 ml (3/4 cup) vegetable stock, 400 ml (14oz) passata, 2 tbsp tomato puree (paste in USA), 2 tsp sugar, 6 cardamom pods
- Bring to the boil and simmer for 10 minutes until thickened.
- Remove the cardamom then stir in the cream and allow to heat through.175 ml (¾ cup) double (heavy) cream
- Carefully stir in the paneer and cook for a further 3 minutes, until the paneer is heated through.450 g (1 lb) paneer cheese
- Serve with some freshly chopped coriander, thinly sliced red onion and a sprinkling of Nigella seeds. I like to serve mine with naan bread for dipping too.Fresh coriander (cilantro), Thinly sliced red onion, Nigella seeds, Naan bread
Video
Notes
Tip:
I like to sew cardamom pods together with a piece of natural cotton. This makes it much easier to find them and easily fish them out later.
Nutritional Information is estimated per serving and excludes the serving suggestions.
Nutrition
Calories: 683kcal | Carbohydrates: 25g | Protein: 22g | Fat: 57g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 364mg | Potassium: 757mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1833IU | Vitamin C: 17mg | Calcium: 630mg | Iron: 3mg
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