Paneer Curry

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Prep Time: 5 Min Cook time: 30 Min


  • Cottage Cheese (Paneer)1 cup cubed
  • Tomato5 chopped
  • Onion1 large Sliced
  • Garlic7 cloves minced
  • Carrot 1 chopped
  • Ginger Paste1/2 teaspoon
  • Curry Leaves7
  • Ghee1/4 cup
  • Cream 4 tablespoons
  • Yogurt4 tablespoons
  • Cashew Nut 7
  • Curry powder1 Tablespoon
  • Paprika Powder1 Table spoon
  • Coriandersome


  • Wash the coriander separate the leaves from stems and keep both aside.
  • In a deep pan add oil and shallow fry cubed paneer till lightly brown. Remove the Paneer from Oil and set aside.
  • Add the garlic then onion in the oil and sauté till it scatters.
  • Add chopped tomato carrot and the stems of coriander and ginger paste. Cook covered till it softens on the low flame heat. Stir after each few minutes.
  • Then transfer it to the blender jar, and add some water, cashew nuts and blend it well to smooth.
  • Now transfer back the smooth paste to the deep pan. Add yogurt, cream, Paprika powder, curry powder, salt and stir to mix well.
  • Cook it for 15 minutes on low heat or until the gravy thickens then add the fried Paneer and coriander.
  • Cook for another 5 minutes and serve.

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