Paneer curry often can be slightly heavy for daily meals and I am all for healthy recipes! If you are a vegetarian from India and specially from North India, then paneer is most important ingredient in your diet.
A few weeks ago I made homemade paneer which was very creamy and soft so instead of cutting it in cubes I thought of grating or mashing it up for curry. I was quite skeptical about the texture of the dish but this creamy curry won my palette and my heart! It’s a tomato based curry with mild spice, slight sweetness and creamy texture of milk and comes together in no time.
This easy recipe with a few ingredients goes best with any rice dishes and I served it with Green Peas Pilaf. To keep this recipe healthy instead of cream I added milk but you can also add coconut cream or cashew milk.
Give this recipe a try and I am sure you will love it as much as we do.
- 200g paneer or cottage cheese grated
- 350 ml tomato puree or a can of tomato sauce or diced tomatoes
- 1 tbsp ginger, garlic paste
- 1 tsp or to taste red chilli powder
- 1 tsp paprika or Kashmiri Chilli powder for colour (optional)
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp dry fenugreek leaves (kasuri methi)
- ½ tsp honey
- SaIt to taste
- 1 tsp butter
- 1 tsp oil
- ½ cup milk or ¼ cup cream or coconut cream
- Coriander for garnishing
- 1 green cardamom, 1 clove
Heat butter and oil together, add in the whole spices. Add in the ginger, garlic paste and sauté for 2-3 minutes. Add in the spice powders except garam masala, mix it well. Add in the tomatoes, sauté it for 10-15 minutes till the tomatoes are completely cooked and oil starts to float.
Add in the paneer, mix well. Add in the milk and keep stirring so it doesn’t break. Simmer for 2-3 minutes. Add in the honey, garam masala and dried fenugreek leaves and mix well.
Garnish with coriander and serve hot with rice or rotis!