For the second day of BM# 45, under North Indian Side Dishes, I have a Paneer Curry. Well, it is not possible that I skip out a paneer dish right, given how much my kids love Paneer Butter Masala. We end up making it at least once every week. Since we use homemade paneer, the paneer cubes are very soft and melt in the mouth experience.
I mostly get store-bought when I have to make the tandoor or Paneer tikkas, however, in recent times, I end up making a simple Curried Paneer Fries when I have excess Paneer on hand. Or you could make these Paneer 65 as well.
I was supposed to make Paneer Butter Masala the day before we were leaving for our vacation last week. I got delayed and by the time I came home, it was pretty late for an elaborate meal with PBM and Parotta. On top, I had to get my baggage done.
So the easiest dish that my kids would have loved to eat would naturally be Maggi. Konda has taken over making Maggi for a couple of months. She makes it all soupy and they all simply love sipping on their soupy Maggi.
Since it was decided for a Maggi night, I had to deal with the Paneer that was not used. I decided these Paneer Fries were the best bet. And before I could even think further, the snack got over. They always enjoy it so much. So coming to the dish for the day, this Paneer Curry is another variation that Amma makes when we get bored with the regular PBM.
She has been making it for a while now and I wondered how I have blogged about it. In fact, you won't believe me, I searched both my blogs a couple of times to ensure I am not repeating myself! I went ahead and decided to share this recipe, hoping this hasn't featured already,..:)
Paneer Curry
For Homemade Paneer, I have one regular Homemade Paneer or you can quickly make it with cornflour as well.
Ingredients Needed
To be boiled together
Onions - 2 medium
Tomato - 4 medium
Clove - 2 nos
Cardamon - 2 nos
Cinnamon - 1"
Bay leaf - 1 no
For the gravy:
Cumin Seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Red chili powder - 1 tsp
Cashew paste - 1/2 cup
Milk - 1 cup
Paneer as required
Kasuri Methi - 1 tsp
Salt to taste
Oil - 2 tsp
Butter - 1 tbsp
How to make Paneer Curry
Boil cubed onions, tomatoes along with all the spices mentioned. Once cooled, remove all the spices and make a puree of onions and tomatoes.
Heat oil and butter, add cumin, fennel. Saute for a couple of secs, then add onion-tomato puree, red chili powder, cashew nut paste, and milk, bring to boil.
Add salt and simmer till the gravy thickens. When the gravy is ready, add paneer pieces, and Kasturi methi.
Serve with Naans.
Suma Gandlur says
This must be one yummy and flavorful party dish.
Varadas Kitchen says
You have so many paneer gravy variations! This looks like another yummy one. I have left over paneer. I should try it
Srividhya says
yummy curry
Priya Suresh says
Just need some rotis to clean this alluring paneer curry.
Chef Mireille says
I love paneer and looks tangy and tasty
vaishali sabnani says
Paneer is such a versatile pick for any meal. Quick to make and best in taste. .the curry flavours sound delicious.
Sarita says
Mouthwatering paneer curry... Looks delicious.
Padmajha PJ says
Paneer is a hot favorite! And its lunch time now and that curry is making my tummy rumble !
Denny says
any curry with paneer is a favorite in our house. your curry looks delicious!
Pavani N says
Boiling onions & tomatoes with spices is a great idea. Will make this version when I cook with paneer next.
Harini-Jaya R says
yummy and flavorful!
Kalyani says
lovely one ! we love paneer in most forms... :-)) and the colour is so inviting !
Priya Srinivasan says
Paneer is always a hit at home in any form!! this gravy looks perfect and creamy as a side!