Handi Paneer Curry

Ingredients

• 250g (9 oz) paneer, cubed 250g (9 oz) paneer, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 2 tablespoons cashew paste 2 tablespoons cashew paste
• 2 tablespoons fresh cream or yogurt 2 tablespoons fresh cream or yogurt
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a handi or deep skillet over medium heat.
2. 2.
   Add cumin seeds and let them splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. 5.
   Add tomato puree and cook until the oil separates from the mixture.
6. 6.
   Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
7. 7.
   Add cashew paste and cook for a few minutes until the mixture thickens.
8. 8.
   Add paneer cubes and gently mix them with the gravy.
9. 9.
   Cover the handi and let it simmer for 5-7 minutes on low heat, allowing the flavors to meld together.
10. 10.
    Stir in fresh cream or yogurt and garam masala. Cook for an additional 2 minutes.
11. 11.
    Garnish with fresh coriander leaves.
12. 12.
    Serve hot with naan bread or steamed rice.

Treat your ingredients with care...

• Paneer — To enhance the texture and taste of paneer, lightly pan-fry the cubes before adding them to the curry. This step adds a slight crispiness to the paneer and prevents it from becoming too soft in the curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• To make the dish healthier, you can substitute fresh cream with low-fat yogurt.
• Adding a pinch of kasuri methi (dried fenugreek leaves) to the curry enhances the aroma and flavor.
• For a richer taste, soak the cashews in warm water for 15 minutes before grinding them into a paste.
• To make the dish more colorful, you can add a handful of mixed bell peppers along with the paneer.

Serving advice

Serve the Handi Paneer Curry hot, garnished with fresh coriander leaves. Accompany it with naan bread or steamed rice to enjoy the creamy curry to its fullest.

Presentation advice

Present the Handi Paneer Curry in a traditional Indian handi (earthenware pot) or a decorative serving dish. Sprinkle some additional garam masala and a swirl of fresh cream on top for an appealing presentation.