Paneer Cream Curry

by - 3:10 AM

This post reminds me many things. For matter of fact I was pretty low that day and boredom was killing me and I didn't know as to what to do and then I looked on what to do and was roaming like a cat from there to here and all over. I thought may be cooking could get me into stable mode and I saw paneer and thought I will prepare something elaborate would put my restlessness to end. Paneer tikka masala will easily take 40 mins on a single burner stove. Started with Paneer Tikka Masala on mind and ended up preparing Paneer Cream Curry. Its a tasty preparation that put my mind at ease and left me a feeling that I fetched something new... If I can claim so.
Paneer cream is what I named it but this surely may have some big name or some real big history behind it. I will call it my Paneer cream curry.  This is a simple and yet delicate with so many flavors imbibed in it. I threw some veggies that I had. But that's totally optional if you just want some paneer curry. So lets get on the road.

PANEER CREAM CURRY
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INGREDIENTS
Paneer- 200 gms (Cubed)
Amul Cream - 1/2 cup
Veggies - 1 cup (Carrots,beans and capsicum).
Onion- 1 chopped.
Oil- 1 tbsp
Ghee- 1 tbsp
Oil for frying paneer pieces.
Corn flour- 1 tbsp
Kasuri Methi - 1/2 tsp.
Salt- as per taste
Chilli Powder- 2 tsp (1tsp for marination and 1tsp for curry)
Garam masala- 1 tsp
Turmeric Powder- 1/2 tsp
Tomato puree - 1/2 cup
Cardamom pods- 2-3 crushed.
Cinnamon Stick - 1/2 stick.
Cloves- 3-4
Jeera - 1 tsp.
Ginger garlic paste- 1/2 tsp
Coriander leaves- 1 small bunch (finely chopped).
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Procedure-
Make a thin paste with cornflour and water by throwing Kasuri Methi, salt, chilli powder and turmeric powder. Add Paneer pieces into this paste and mix all the ingredients well and ensure that paneer pieces are coated. Leave this mixture for 30 mins. After 30mins, shallow fry these paneer pieces in oil until golden brown in color and transfer them onto an absorbent paper to remove the excess oil.
Now heat oil in a cooking pan and throw in all the spices and fry for a min or two and then add ginger garlic paste. Cook till the raw smell subsides and add onions to this mixture. Saute for 2 mins. Add all the veggies and saute them for 2-3 mins and then add tomato puree. Cook till oil leaves the sides of your cooking pan. Add cream to this mixture. Mix it with remaining contents in the pan. Cook for 2 to 3 mins. You get a lite golden yellow color.Now add kasuri methi, tumeric powder, garam masala, chilli powder to this mixture. Allow the gravy to absorb these spice powder. Add fried paneer pieces to this gravy and cook for 3-4 mins. Finally add chopped coriander and transfer the contents onto a serving bowl.
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My notes:
 1)I haven't added any water to this gravy as I wanted mine to be thick. If you would prefer thinner consistency, then you can certainly add little water and let all the contents boil before adding paneer.
 2) I wanted to keep myself occupied so, I marinated by paneer with corn flour and spices. You can add paneer without marination.
3) Instead of cream, you can use hung curd. Balance the sourness accordingly.
4) I love to finish all my veggies in pantry at one shot. So added some left over veggies. You can omit it...

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9 Rechargers

  1. Wow, such a delectable and creamy paneer curry. Totally irresistable, I like the way you have marinated the paneer, that actually add additional flavour and taste...
    Love it dear, nice clicks and the new header is really nice...

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  2. looks really creamy... lovely recipe...

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  3. wow thats an very rich and creamy curry :) looks super delicious and lovely clicks dear !!

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  4. Wowo paneer curry looks creamy delicious.

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  5. Tempting curry...send your recipes to my Ongoing Event:Dish it Out - Coriander Lentils
    Ongoing event- 1st Anniversary winner's choice giveaway

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  6. That's a tempting one.. Looks perfect & yum :)

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  7. Paneer is a dish I can have 24X7! However, they never happens coz my hubby is not too fond of it.
    Your creamy panner curry looks lovely and I am so tempted to dig into it!!

    ReplyDelete

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