Ingredients
- paneer, cut into 2.5 cm cubes
- onion, finely chopped or ground to a coarse paste
- ripe tomatoes, pureed
- ginger-garlic paste
- neutral cooking oil
- butter or ghee
- lukewarm water or milk, for making the premix paste
- 120-180 ml hot water, for adjusting the gravy
- salt, then adjust to taste
- green chilli, slit (optional)
- fresh coriander, chopped
- butter, for finishing (optional)
Vegetarian Recipe
Paneer Masala Curry
A thick, silky Punjabi-style paneer curry with deep onion-tomato flavour and a spicy, chatpata finish.
Method
Whisk 45 g of Paneer Curry Masala with 120 ml lukewarm water or milk until completely smooth and rest for five minutes.
Heat oil and butter or ghee and cook the onion until evenly golden.
Add ginger-garlic paste and optional green chilli, then cook until the raw aroma disappears.
Add tomato puree and half the salt; bhuno until thick, glossy and the fat begins to separate.
Reduce the heat and add the premix paste gradually while stirring. Simmer gently, add hot water and cook for five minutes.
Add paneer and remaining salt, simmer for two to three minutes, finish with coriander and optional butter, and rest before serving.
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