Paneer Curry

By Hari Ghotra · 45 min

Ingredients

Instructions

1. Blend the onion, ginger, garlic, chillies, cardamom, peppercorns, cassia bark and salt with about 1 litre of water in a pan and bring to the boil.
2. Add the tin of tomatoes and simmer on medium heat for 15-20 minutes, stirring occasionally.
3. Once thickened to a saucy consistency, take off the heat and let cool. Blend to a fine sauce, then strain through a sieve if needed for smoothness.
4. Heat the ghee in a second pan and add the cumin seeds. When they crackle, carefully stir in the tomato sauce.
5. Fry the sauce until the oil separates, then stir in the turmeric, Kashmiri chilli, crushed coriander and crushed fenugreek leaves and cook for 2-3 minutes.
6. When the sauce has thickened, reduce the heat and stir in the yoghurt or cream. Cook for a minute or two.
7. Add the paneer and stir to coat it. Simmer gently for 5 minutes, adding a little hot water to loosen the sauce if needed, and the sugar if using.
8. Stir in the garam masala and garnish with the chopped coriander before serving.

Summarized from Hari Ghotra's video. Watch it for the details.

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