Restaurant Style Paneer
4 servings This creamy, restaurant-style paneer curry is the perfect comfort dish, featuring tender cubes of paneer in a rich and flavorful curry that is infused with a homemade spice blend, earthy cumin, and warming garam masala. Fresh green peas add a delightful pop of sweetness, while tomatoes, yogurt, and kasuri methi... Read more ... bring the dish together into a luscious sauce. Served with naan or rice, this dish is sure to become a favorite. Read less x saved The Headless Chef Resident Chef September 19, 2024 35 min.50 min.3/5 35 min. 50 min. 3/5 Ingredients: Dry Masala: 2 TSP of whole coriander seeds1 TSP of cumin seeds¼ TSP of whole black pepper3 cloves of whole cloves2 green cardamom pods2 black cardamom pods½ whole cinnamon stick - inch½ TSP of fennel seeds 2 TSP of whole coriander seeds 1 TSP of cumin seeds ¼ TSP of whole black pepper 3 cloves of whole cloves 2 green cardamom pods 2 black cardamom pods ½ whole cinnamon stick - inch ½ TSP of fennel seeds Marination: 10 OZ of Paneer½ TSP of chili powder (seasoning)¼ TSP of ground turmeric¼ TSP of garam masala (seasoning)1 TSP of Ginger and garlic paste¼ TSP of salt1 TBSP of ghee - or oil 10 OZ of Paneer ½ TSP of chili powder (seasoning) ¼ TSP of ground turmeric ¼ TSP of garam masala (seasoning) 1 TSP of Ginger and garlic paste ¼ TSP of salt 1 TBSP of ghee - or oil Gravy: 2 TBSP of ghee (adjust if needed, or oil)1 bay leaf2 green cardamom pods1 whole cinnamon stick (inch)1 red onion (medium)1 TSP of ginger and garlic paste 1 TSP of ground turmeric1 TSP of chili powder (seasoning)¼ salt2 tomatoes (medium)½ cup of plain yogurt (slightly whisked)½ cup of water1 TSP of kasuri methi (dried fenugreek leaves), crushed1 TSP of garam masala (seasoning)2 TBSP of fresh cilantro - chopped (for garnish when serving) 2 TBSP of ghee (adjust if needed, or oil) 1 bay leaf 2 green cardamom pods 1 whole cinnamon stick (inch) 1 red onion (medium) 1 TSP of ginger and garlic paste 1 TSP of ground turmeric 1 TSP of chili powder (seasoning) ¼ salt 2 tomatoes (medium) ½ cup of plain yogurt (slightly whisked) ½ cup of water 1 TSP of kasuri methi (dried fenugreek leaves), crushed 1 TSP of garam masala (seasoning) 2 TBSP of fresh cilantro - chopped (for garnish when serving) Tools: 1x Measuring Spoons1x Measuring Cups1x Chef’s knife1x Cutting Board1x Medium Mixing Bowl (3 – 4 QT)1x French Whisk1x Silicone Spatula1x Fry Pan (for the masala mix or the same pot your are going to make the curry)1x Mortar and Pestle Set (or spice grinder)1x Sauté Pan1x Pots 1x Measuring Spoons 1x Measuring Cups 1x Chef’s knife 1x Cutting Board 1x Medium Mixing Bowl (3 – 4 QT) 1x French Whisk 1x Silicone Spatula 1x Fry Pan (for the masala mix or the same pot your are going to make the curry) 1x Mortar and Pestle Set (or spice grinder) 1x Sauté Pan 1x Pots Directions: 1. Prepare the Masala: Heat a small skillet (fry pan) over low heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, green and black cardamom pods, cinnamon stick, and fennel seeds. Toast for 2-3 minutes until fragrant. Let cool and grind into a fine powder. Set aside. Heat a small skillet (fry pan) over low heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, green and black cardamom pods, cinnamon stick, and fennel seeds. Toast for 2-3 minutes until fragrant. Let cool and grind into a fine powder. Set aside. 2. Marinate the Paneer: In a bowl, combine paneer cubes with chili powder, turmeric, garam masala, ginger-garlic paste, and salt. Mix gently to coat the paneer evenly. In a bowl, combine paneer cubes with chili powder, turmeric, garam masala, ginger-garlic paste, and salt. Mix gently to coat the paneer evenly. 3. Pan-Fry the Paneer: Heat 1 tbsp ghee or oil in a large skillet over medium heat. Fry the paneer cubes until they are golden brown on all sides, about 3-4 minutes. Set aside. Heat 1 tbsp ghee or oil in a large skillet over medium heat. Fry the paneer cubes until they are golden brown on all sides, about 3-4 minutes. Set aside. 4. Cook the Curry Base: In the same skillet, heat 2 tbsp ghee or oil. Add bay leaf, black cardamom pod and cinnamon stick. Sauté for 1 minute. Add chopped onion and cook until golden, about 5-6 minutes. Add green cardamom pods. Sauté for 1 minute. Stir in ginger-garlic paste and cook for another minute. In the same skillet, heat 2 tbsp ghee or oil. Add bay leaf, black cardamom pod and cinnamon stick. Sauté for 1 minute. Add chopped onion and cook until golden, about 5-6 minutes. Add green cardamom pods. Sauté for 1 minute. Stir in ginger-garlic paste and cook for another minute. 5. Add Spices & Tomatoes: Sprinkle in turmeric, chili powder, and salt. Cook for 1 minute. Add chopped tomatoes and cook until they soften and the oil starts to separate about 5 minutes. Sprinkle in turmeric, chili powder, and salt. Cook for 1 minute. Add chopped tomatoes and cook until they soften and the oil starts to separate about 5 minutes. 6. Incorporate Yogurt & Peas: Lower the heat and slowly stir in the whisked yogurt to prevent curdling add with water and the frozen peas bring to a simmer and cook for 5 minutes, until the peas are tender. Lower the heat and slowly stir in the whisked yogurt to prevent curdling add with water and the frozen peas bring to a simmer and cook for 5 minutes, until the peas are tender. 7. Add Paneer & Final Seasoning Add the paneer back into the pan and gently mix into the curry. Simmer for 5 minutes to allow the flavors to meld. Stir in kasuri methi and garam masala. Add the paneer back into the pan and gently mix into the curry. Simmer for 5 minutes to allow the flavors to meld. Stir in kasuri methi and garam masala. 8. Serve Serve hot with naan, roti, or steamed rice. Garnish with fresh cilantro. Serve hot with naan, roti, or steamed rice. Garnish with fresh cilantro. About the Author: The Headless ChefResident Chef # 2 42 Followers Published Recipes: 29Av. Recipe Evaluation: Location: Wellington, New ZealandMember since: 2024-09-10 Published Recipes: 29 Av. Recipe Evaluation: Location: Wellington, New Zealand Member since: 2024-09-10 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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