This hearty Paneer Curry is a delightful fusion of savory spices and sweet notes. The dish combines soft cubes of fresh paneer cheese with a robust sauce made from onions, garlic, ginger, and tomatoes. Aromatic spices like coriander seeds, turmeric, and garam masala infuse the gravy with depth, while plump currants and roasted almonds or cashews add delightful texture and a hint of sweetness. It’s a comforting, vegetarian main course that is perfect for weeknight dinners or entertaining. The balance of heat from green chilies and the creaminess of yogurt makes it incredibly satisfying. Serve hot with fresh naan bread or crisp papadums for an authentic Indian dining experience.
Paneer – Ellen’S Fresh Cheese Curry
Description
This hearty Paneer Curry is a delightful fusion of savory spices and sweet notes. The dish combines soft cubes of fresh paneer cheese with a robust sauce made from onions, garlic, ginger, and tomatoes. Aromatic spices like coriander seeds, turmeric, and garam masala infuse the gravy with depth, while plump currants and roasted almonds or cashews add delightful texture and a hint of sweetness. It's a comforting, vegetarian main course that is perfect for weeknight dinners or entertaining. The balance of heat from green chilies and the creaminess of yogurt makes it incredibly satisfying. Serve hot with fresh naan bread or crisp papadums for an authentic Indian dining experience.Ingredients
Directions
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Roast the raw nuts with 1 tablespoon of ghee in the microwave for 5 minutes, stirring frequently, until evenly browned. Set aside.
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Grind half of the chopped onions, the crushed garlic, and the coriander seeds together to form a smooth paste.
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Heat the remaining ghee in a large frying pan or skillet over medium heat. Cut the paneer into 1-inch cubes.
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Fry the paneer cubes until lightly browned on all sides. Remove from the pan and drain on a plate.
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Add the bay leaves and continue to fry until the onions turn golden brown.
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Stir in the turmeric, 1 tablespoon of garam masala, and the onion-garlic paste. Cook for 2-3 minutes until the oil begins to separate from the spices.
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Add the sliced tomatoes, green chilies, currants, and yogurt. Season with salt to taste.
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Return the fried paneer and roasted nuts to the pan. Stir gently to combine.
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Reduce heat to low and simmer gently for 5-6 minutes, allowing the flavors to meld.
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Add a splash of water if the curry is too thick, and simmer for another 10-15 minutes until the sauce has reduced slightly and thickened.
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Remove from heat. Sprinkle with the remaining garam masala and chopped coriander leaves.
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Serve hot with fresh naan or papadums.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 665.8kcal
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 2.0g10%
- Cholesterol 0.5mg1%
- Sodium 97571.1mg4066%
- Total Carbohydrate 150.0g50%
- Dietary Fiber 39.1g157%
- Sugars 12.6g
- Protein 23.3g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the gravy.
Substitutions: If ghee is unavailable, you can use vegetable oil or butter. Fresh paneer can be substituted with firm tofu for a dairy-free option, though the texture will differ.
Variations: For a creamier texture, stir in a tablespoon of heavy cream or coconut milk at the end. Adjust the amount of green chilies to control the heat level.
Tips: To peel tomatoes easily, score the bottom, blanch in boiling water for 30 seconds, then transfer to ice water before peeling. Ensure the yogurt is at room temperature before adding to prevent curdling.
