Fast Curries
This quick and delicious Restaurant Style Paneer Curry – Easy Paneer is the weeknight dinner you’ve been looking for. Its a gateway recipe that finally solidified my kid’s welcoming of paneer – so it’s a big deal!
Moreover, being a complete protein, paneer is a great addition to a plant-based diet.
Ingredients For Restaurant Style Paneer Curry – Easy Paneer
Paneer (I use Haldirams brand), oil of choice, salt, Kashmiri chili powder, ground turmeric, cumin seeds, bay leaf, minced onion, serrano peppers, ginger garlic paste, ground corinader, Kashmiri chili powder, garam masala, tomatoes, roasted besan, whisked yogurt, water, kasuri methi, cilantro, heavy whipping cream, and cashew nuts.
Haldiram paneer can be found in the frozen section, in the deep freezer in Indian grocery stores across the US. Thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind.
How do I make this recipe?
Prep-
First, dice the paneer to 2 to 3 -inch cubes. Second using a fork make holes in each piece of paneer. Make about 8 to 9 holes in each piece of paneer. Further in a mixing bowl add in 1/2 tsp salt, 1/2 tsp Kashmiri chili powder, and 1/4 tsp ground turmeric. Furthermore in a pan add 1 tsp oil and saute the paneer until it turns golden brown. Flip once in between. Once it turns brown add 2 tbsp water to stop the cooking process.
Rinse and mince the onions, or chop them super finely. Then rinse and puree the tomatoes and rinse and chop the cilantro finely. Further rinse and slit the serrano peppers keeping them still intact.
Dry roast the chickpea flour on medium heat for a few minutes until it turn golden. Watch it or else it can burn quickly. Transfer and set aside.
Cook-
When you are ready to cook, place a pan on medium-heat, and add 4 tbsp oil to it. Further add in cumin seeds, and bay leaf. Furthermore when the cumin seeds splutter add in minced onions. Next, sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn.
Next add in ginger garlic paste and serrano peppers and stir. Let it saute for 30 seconds. Further add in ground coriander, ground turmeric, Kashmiri chili powder, garam masala and 1 and 1/4 tsp salt. Mix well.
Further add in 1 cup pureed tomatoes and mix well. Then on low flame cook the tomatoes for 6 minutes covered with a lid.
Next open the lid add in roasted chickpea flour and plain yogurt and mix well. Furthermore add in 1 and 1/4 cup water and paneer. Let it cook on low heat for 3 to 4 minutes and in kasuri methi, roasted cashews, heavy whipping cream, and cilantro.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Try some of our other recipes
Easy Paneer Makhani – Paneer Butter Masala
Easy Paneer Bhurji – Scrambled Indian Paneer
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Restaurant Style Paneer Curry – Easy Paneer
Ingredients
- 4 tbsp oil of choice (plus 1 tsp for sauteing the paneer)
- 12.6 oz paneer (360 grams) (Haldiram brand or brand of choice)
- 1 tsp cumin seeds (jeera)
- 1 dried bay leaf (tej patta)
- 1 onion, large (1 cup minced)
- 2 serrano peppers, small (hari mirch)
- 1 tbsp ginger garlic paste
- 3/4 tsp ground turmeric (haldi) (divided)
- 2 and 1/2 tsp ground coriander (dhaniya powder)
- 2 and 1/2 tsp kashmiri chili powder (divided)
- 1/2 tsp garam masala
- 1 and 3/4 tsp salt (divided)
- 2 tomatoes (medium) (1 cup pureed)
- 2 tbsp roasted chickpea (besan)
- 2 tbsp yogurt, plain
- 1 and 1/4 cup water
- 2 tbsp cashew nuts (roasted and salted)
- 2 tbsp dried fenugreek leaves (kasoori methi)
- 1/4 cup cilantro leaves (to garnish)
- 2 tbsp heavy whipping cream
Instructions
Prep
- Dice the paneer to 2 to 3 -inch cubes. Second using a fork make holes in each piece of paneer. Make about 8 to 9 holes in each piece of paneer. In a mixing bowl add in 1/2 tsp salt, 1/2 tsp Kashmiri chili powder, and 1/4 tsp ground turmeric. In a pan add 1 tsp oil and saute the paneer until it turns golden brown. Flip once in between. Once it turns brown add 2 tbsp water to stop the cooking process.
- Rinse and mince the onions, or chop them super finely. Rinse and puree the tomatoes and rinse and chop the cilantro finely. Further rinse and slit the serrano peppers keeping them still intact.
- Dry roast the chickpea flour on medium heat for a few minutes until it turn golden. Watch it or else it can burn quickly. Transfer and set aside.
Cook
- Place a pan on medium-heat, and add 4 tbsp oil to it. Add in cumin seeds, and bay leaf. Furthermore when the cumin seeds splutter add in minced onions.
- Sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn.
- Next add in ginger garlic paste and serrano peppers and stir. Let it saute for 30 seconds. Further add in ground coriander, ground turmeric, 2 tsp Kashmiri chili powder, garam masala and 1 and 1/4 tsp salt. Mix well.
- Further add in 1 cup pureed tomatoes and mix well. Then on low flame cook the tomatoes for 6 minutes covered with a lid.
- Next open the lid add in roasted chickpea flour and plain yogurt and mix well.
- Furthermore add in 1 and 1/4 cup water and paneer. Let it cook on low heat for 3 to 4 minutes and in kasuri methi, roasted cashews, heavy whipping cream, and cilantro. Mix well turn the heat off and serve with rice or roti.
