Restaurant Style Paneer Curry
Ingredients
Oil – 1/3 cup
Butter – 1 tablespoon
Onions– 3 medium-sized (sliced thinly)
Garlic cloves – 10-12
Ginger– 2-inch piece
Bay leaves– 2
Cumin seeds– 1 teaspoon
Cinnamon stick– 1 piece
Cardamom– 1 large pod
Kashmiri red chili powder– 2 teaspoons
Turmeric powder– 1 teaspoon
Tomatoes – 2 medium-sized (pureed)
Coriander powder – 1 teaspoon
Roasted cumin powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Salt – as per taste (about 1.5 teaspoons)
Yogurt– 2 tablespoons
Water– 1 cup
Paneer (cottage cheese)– 200 grams (cut into small cubes)
Green chilies– 2 (finely chopped)
Fresh coriander leaves– for garnish (optional)
Let’s Start Recipe
Today, we are going to make a **delicious Restaurant Style Paneer Curry**. It’s the perfect dish to enjoy with chapati, paratha, puri, or even rice. It’s super easy to make and tastes absolutely amazing! This curry is perfect for **lunch or dinner** and is also an ideal recipe for your **lunchbox**. Let’s get started with the recipe!
Step 1 : 🧅 Frying the Onions
Start by heating **1/3 cup of oil** in a pan.Once the oil is hot, add **3 medium-sized onions**, sliced thinly.Fry the onions over medium-high heat, stirring continuously, until they turn **golden brown**. This should take about **7-8 minutes**.Once the onions are fried, remove them from the pan and drain the excess oil. Set them aside in a plate.
Step 2 :🧄Frying Garlic and Ginger
In the same pan, add **10-12 garlic cloves** and **a 2-inch piece of ginger**.Fry these for **1-2 minutes** until the garlic turns a light golden color.Once done, remove the garlic and ginger from the pan and set them aside with the onions to cool.
Step 3 : 🌿 Tempering the Whole Spices
In the same oil, add the following whole spices:
2 bay leaves
1 teaspoon cumin seeds
1 piece of cinnamon stick
*1 large cardamom pod
Fry the spices on low flame for **1-2 minutes** to release their flavors.After that, add **2 teaspoons of Kashmiri red chili powder** (for color) and **1 teaspoon turmeric powder**.Mix these well, keeping the heat low, as this will give the curry a vibrant color.
Step 4 :🍅 Cooking the Tomatoes
Now, add **2 medium-sized tomatoes** (pureed) to the pan. You can also chop them finely if you prefer.Cook the tomatoes on medium flame for **2-3 minutes** until they lose their raw smell and become soft.
Step 5 : 🧅 Making the Ginger-Garlic-Onion Paste
Now, transfer the cooled onions, garlic, and ginger into a blender and make a **rough paste**.No water is needed. Just blend the ingredients until they form a smooth paste.Once done, set the paste aside.
Step 6 : 🧂 Adding the Spices and Cooking the Masala
Add the **onion-ginger-garlic paste** to the cooked tomatoes.
Mix it well and cook on medium heat for **2 minutes**.Now, add the following spices to the mix:
Step 7 : 💧 Adding Water and Cooking the Paneer
Do as given below.
Once the yogurt is well cooked, add **1 cup of water** to the pan.Bring the mixture to a boil on high heat.
Now, add **200 grams of paneer (cottage cheese)**, cut into small cubes.You can also add **2 finely chopped green chilies** for extra flavor and aroma.
Mix well and cook the paneer in the masala for about **5-7 minutes** on low flame. This will allow the paneer to absorb all the flavors.
Step 8 : 🍃 Finishing Touches
After cooking for 7 minutes, check if the curry is ready.The oil should be separated, and the consistency should be just right.You can garnish with **finely chopped coriander leaves** for extra freshness and color.
🍽️ Serving the Dish:
Your **Restaurant Style Paneer Curry** is now ready to serve!It’s delicious, flavorful, and perfect with **chapati**, **paratha**, **puri**, or even **rice**.This recipe is **easy to make**, and the result is **absolutely delicious**!Try it once, and I’m sure you’ll love it!
Tip
If you enjoyed this recipe, please **like** and Also, let me know in the comments how your **Restaurant Style Paneer Curry** turned out!
Thank you…♥️