Made by Curating the Table

A rich and creamy paneer curry that comes together quickly for a satisfying weeknight meal, featuring soft cheese cubes in a flavorful, spiced tomato and onion gravy.

Ingredients:

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•   450 g paneer (cubed)
•   550 g tomatoes
•   300 g onions
•   18 g ginger
•   4 big cloves garlic
•   2 tsp cumin seeds
•   1 tsp Kashmiri red chili powder
•   1 tsp turmeric powder
•   2 tsp coriander powder
•   1/2 tsp garam masala
•   2 tbsp kasuri methi (the magical spice)
•   2 tbsp oil (as needed)
•   1 tsp salt (to taste)
•   1/2 - 1 cup warm water
•   1 cream (for drizzling)
•   1 tbsp fresh coriander or green chili slices (for garnish)

Directions

1. Roughly chop onions, tomatoes, ginger, and garlic.
2. Heat oil in a pot, add onions with a pinch of salt, then add tomatoes, ginger, and garlic.
3. Add a bit more salt, cover, and let the vegetables soften until they release water.
4. Blitz everything into a smooth puree.
5. In the same pot, add oil, cumin seeds, and Kashmiri red chili powder. Immediately add the pureed curry, lower the heat.
6. Add turmeric and coriander powder, stir, cover, and cook until spices are cooked and oil releases.
7. Add ½ to 1 cup warm water for your desired consistency.
8. Lightly shallow fry paneer cubes in minimal oil until golden.
9. Add paneer to the curry and cook for a few minutes.
10. Sprinkle garam masala and crushed kasuri methi, stir, and turn off the heat.
11. Serve hot with a drizzle of cream and garnish with coriander or green chili slices.
12. Best with naans and/or rice and a side salad.