Today's recipe is a quick and easy one and so tasty! We are making Paneer Curry today! I created this recipe one day while trying to figure out what to make for dinner. Necessity is the mother of invention after all! I had made Mum's Chicken Curry for my family one night so I thought to use the same recipe for paneer. I did not grow up eating paneer and grew to love it in the US and loved it even more once I became vegetarian. Paneer is a great protein substitute in many Indian dishes. Anyways, paneer curry is so tasty you guys and so easy. Imagine soft cubes of cheese simmered in an aromatic curry gravy. Yummy in my tummy!
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So first we work on the paneer. I buy paneer from the store but you can certainly make your own (hmm I will write the recipe for that eventually). If you are using store-bought paneer, soaking the cold paneer in some hot water for a couple of minutes will soften it up. That is all the prep you need to do for that! Next, turn on flame to medium heat, add oil and let it heat up. Once oil is hot, add your mustard seeds, cumin and curry leaves if you are using them. The seeds will sputter. Add diced onions and when edges start to brown, add garlic, ginger and chilies if using. Once aromatic, add the turmeric and garam masala. Let this cook until aromatic. Then add paneer cubes. Add salt to taste. Mix well so paneer is thoroughly coated in the masala paste. Once paneer cubes start to brown, add water. The amount of water you add depends on how much gravy you want in the end. I like to add enough water to cover most of the protein. Imagine icebergs. Lol. This recipe creates enough of a gravy that this dish can be eaten over rice. You can also make this a bit more dry. Bring this mixture to boil then reduce heat and let liquid cook down until gravy is of desired consistency.
At the end of cooking, add chopped cilantro both as a garnish and for freshness and you now have yourself Paneer Curry! Serve over rice or with a flatbread like roti or pooris. See full recipe below complete with measurements!
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PANEER CURRY
Recipe: Serves 2 Prep time: 10 minutes Cook time: 30 minutes Ingredients: -1 pkg of paneer cubed
-1/4 cup olive oil
-1 tsp mustard seeds
-1 tsp cumin seeds
-handful of curry leaves (optional)
-1/2 cup diced onions
-1 tsp crushed garlic
-1 tsp crushed ginger
-1 tsp crushed Thai chilis (optional)
-1/2 tsp turmeric
-1 tsp garam masala
-2 cups water
-salt to taste
-handful of chopped coriander
Method:
Cube up paneer.
Heat up oil on medium flame. Add mustard seeds, cumin seeds and curry leaves if using. Once sputtering occurs, add diced onions. When edges are brown add garlic, ginger and chilis if using. Once this is aromatic and has browned, add turmeric and garam masala.
Add paneer cubes and salt to taste. Mix well. Cover.
Once paneer cubes start to brown a bit add enough water that most of the paneer is covered. Bring this to a boil. Boil for 10 minutes then reduce heat to low.
Cook until water has cooked down and gravy has thickened to the consistency you want. About 15 minutes.
Garnish with chopped cilantro.
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