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Appetizer Recipes

Restaurant Style Paneer

4 servings
Indian Sautéing

This creamy, restaurant-style paneer curry is the perfect comfort dish, featuring tender cubes of paneer in a rich and flavorful curry that is infused with a homemade spice blend, earthy cumin, and warming garam masala. Fresh green peas add a delightful pop of sweetness, while tomatoes, yogurt, and kasuri methi...

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... bring the dish together into a luscious sauce. Served with naan or rice, this dish is sure to become a favorite.

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The Headless Chef The Headless Chef Resident Chef
September 19, 2024
  • 35 min.
  • 50 min.
  • 3/5
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Ingredients:

Dry Masala:

Marination:

Gravy:

Tools:

Recipes

Best served with:

Garlic Naan Bread Recipe
Simple Boiled Rice Recipe

Directions:

1. Prepare the Masala:

  • Heat a small skillet (fry pan) over low heat.
  • Add coriander seeds, cumin seeds, black peppercorns, cloves, green and black cardamom pods, cinnamon stick, and fennel seeds.
  • Toast for 2-3 minutes until fragrant. Let cool and grind into a fine powder. Set aside.

2. Marinate the Paneer:

  • In a bowl, combine paneer cubes with chili powder, turmeric, garam masala, ginger-garlic paste, and salt.
  • Mix gently to coat the paneer evenly.

3. Pan-Fry the Paneer:

  • Heat 1 tbsp ghee or oil in a large skillet over medium heat.
  • Fry the paneer cubes until they are golden brown on all sides, about 3-4 minutes.
  • Set aside.

4. Cook the Curry Base:

  • In the same skillet, heat 2 tbsp ghee or oil.
  • Add bay leaf, black cardamom pod and cinnamon stick. Sauté for 1 minute.
  • Add chopped onion and cook until golden, about 5-6 minutes.
  • Add green cardamom pods. Sauté for 1 minute.
  • Stir in ginger-garlic paste and cook for another minute.

5. Add Spices & Tomatoes:

  • Sprinkle in turmeric, chili powder, and salt.
  • Cook for 1 minute.
  • Add chopped tomatoes and cook until they soften and the oil starts to separate about 5 minutes.

6. Incorporate Yogurt & Peas:

  • Lower the heat and slowly stir in the whisked yogurt to prevent curdling add with water and the frozen peas bring to a simmer and cook for 5 minutes, until the peas are tender.

7. Add Paneer & Final Seasoning

  • Add the paneer back into the pan and gently mix into the curry.
  • Simmer for 5 minutes to allow the flavors to meld.
  • Stir in kasuri methi and garam masala. 

8. Serve

  • Serve hot with naan, roti, or steamed rice.
  • Garnish with fresh cilantro.
About the Author:
The Headless ChefResident Chef
# 2
  • Published Recipes: 29
  • Av. Recipe Evaluation:
  • Location: Wellington, New Zealand
  • Member since: 2024-09-10
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