Sometimes, we all need an excellent recipe that is quick to cook and delicious. This recipe takes all the essential ingredients from the pantry and fridge and still gives the super glamour appeal.
What makes this Paneer dish so unique?
It’s quick—just 15 minutes from start to finish—and doesn’t involve much chopping and prep work. It is delicious and looks very pretty. If you are looking forward to a quick yet delightful paneer dish, I am sure you will love this.
You may want to check these few Paneer recipes,
BadamiPaneer Lasooni Palak Paneer Paneer Pasanda Dum Paneer Masala
Ingredients Needed,
Paneer—Use the best quality paneer. If you have problems finding it in the store, make it at home and use it. The soft texture is crucial. Here is a tip for making super-soft Paneer: Dip the paneer in boiling water mixed with salt and turmeric. Keep them dipped for at least 30 minutes. If your paneer cubes are too complex in texture, boil them for 2-3 minutes and then keep them dipped. I am sure that will make a huge difference in texture. Don’t boil or dip homemade paneer; they will break. Aromatics- super finely chopped onion, ginger garlic paste for the taste. Spice Powders- Turmeric Powder, Kashmiri red chili powder, Coriander powder, salt. Heavy cream and tomato puree /Paste. I used tomato paste, which gives the sauce a beautiful color. I have used ghee to make this curry; however, you can use any neutral oil.
How to make it?
Cut paneer into cubes or your favorite shapes and sizes. Lightly saute them in ghee or oil until they are lightly golden. Keep them aside and prepare a curry /gravy with all the basic Indian spices, tomato paste/puree, and heavy cream. Saute till the oil separates, and at this time, toss the lightly golden sauteed paneer and mix nicely with all the spice mix. This curry or gravy of Paneer doesn’t require more then ½ cup of water because I like to make this a little thick. However, please indulge yourself if you want a little thin, runny gravy. Enjoy with Poori, Paratha, or rice.
