I am sure you lot have had paneer curry before so what makes this one so special? I am glad to explain, this is one of the easiest, nut based and delicious paneer curry which goes well anything.
I am not big on eating gluten free everyday or leaving all the grains out of the diet or go vegan but I believe in healthy lifestyle by consuming healthy food.
Well this is what exactly modern father of medicine Hippocrates said, “Let food be thy medicine!” And I completely convinced by it although I like to modify that principle by saying, “Let delicious food be thy medicine!” 😀
So whilst I was trying to come up with something new and something delicious, I thought of this paneer curry which is tomato and nuts based. I usually make nut based gravies either with almonds or with cashews but because I wanted to introduce some more good fats in this recipe, I added some pistachios.
Let me tell you the texture and consistency of the this gravy was so smooth and silky, I absolutely loved it!
I recently served this with my Baby Corn Rice and it was a big hit! It was a great combination.
If you want to make this vegan you can replace paneer with tofu and cream with coconut cream. I like to pan fry the tofu in these kind of gravies so it doesn’t break and become all mushy.
Vegetarian or vegan, do give this recipe a try! You will love it.
- 1 small onion sliced
- 200g paneer cut in squares
- 2 cloves of garlic
- 1 small piece of ginger
- 2 or to taste green chillies
- 6 almonds
- 1 tbsp pistachios
- 250ml tomato puree, I used pasata
- 2 tbsp mustard oil
- 1 tbsp coriander powder
- 1 tsp or to taste red chilli powder
- ½ tsp black pepper powder
- ¼ tsp turmeric powder
- Salt to taste
- ½ tsp jaggery or honey or sugar
- 1 bay leaf
- 3 green cardamoms
- 1 clove
- 1 cup milk
- ½ cup cream
- 1 tsp garam masala
- Fresh coriander for garnishing
Heat 1 tbsp mustard oil with whole spices. When hot, add in the onions, ginger, garlic, chillies and nuts. Saute for 5 minutes.
Add in the tomato puree and cook for 10 minutes till you see oil on the surface. Add in the spice powder and continue to saute for 5 minutes.
When the mixture is cool enough to handle, take the bay leaf out and make a smooth puree.
Heat rest of the mustard oil and bay leaf. Add this paste, mix it well. Add the milk and whisk it well, be careful because it splatters a lot.
Add in the paneer, garam masala and cook for 5 minutes. Add in the cream and mix well. Bring it to one gentle boil.
Garnish with coriander and serve hot.