Paneer Curry

🧂 Ingredients

• 1.8 lbs Paneer

  800 grams, cut into cubes
• 1 tablespoon olive oil

  or coconut oil
• 1 tablespoon butter
• 1 medium onion

  finely diced (about 1 cup)
• 1 tablespoon ginger

  minced/grated/paste
• 1 tablespoon garlic

  minced/rated/paste
• 1 tablespoon chopped green chilies
• 1 teaspoon salt
• 2 tablespoons coriander seed powder
• ½ tablespoon chili powder

  optional for extra heat
• 2 teaspoon turmeric powder
• 2 teaspoon garam masala
• 3 cups tomato puree

  passata or crushed tomatoes
• 1 tablespoon crushed Kasuri methi

  dried fenugreek leaves
• ½ cup heavy cream
• ¼ cup cilantro

  coriander, chopped, to garnish

Instructions

• 1 Heat oil and butter in a pan on medium heat. Once the oil is hot, add the onion
  and green chilies, and sauté for 2 to 3 minutes until the onion is translucent.
  Add garlic and chili and stir for 30 seconds to release the aromas.
• 2 Add salt, coriander seed pepper, chili, turmeric, garam masala and stir for 15
  seconds.
• 3 Add the tomatoes and mix.  Cover the pan and cook on medium heat for 10 minutes,
  you can reduce the heat slightly.
• 4 Add the fenugreek leaves, stir and cook for 2 more minutes.
• 5 Finally, the heavy cream and paneer pieces and stir to combine. Cook on medium
  heat for a few minutes.
• 6 Garnish with coriander/cilantro and serve hot with naan or rice!

Nutrition Info