Curry with spicy paneer is made with whole spices and tomatoes with ground ginger and fennel. The tomatoes give the recipe a nice rich flavor and due to fennel, the aroma of the recipe is too good to resist. Hope you like this recipe as you did like my previous recipe Mushroom Spinach Kofta.
Ingredients For the Curry:-
400 Grams – Paneer
Mustard Oil For Frying
Half Litre Water
A Pinch Of Asafoetida
2 Inch of Cinnamon Stick
Two Bay Leaves
Six Green Cardamom
Half Teaspoon – Shahi Jeera
Three Tablespoon – Tomato Puree
Half Teaspoon – Kashmiri Red Chilli Powder
Half Teaspoon – Ginger Powder
One Teaspoon – Fennel Powder
Two Tablespoon – Yoghurt
A Pinch Of Saffron, And Garam Masala
Salt To Taste
Fresh Coriander For Garnish
Directions:-
In a bowl add half a liter of warm water and set aside.
Take a frying pan heat oil and fry the cubes of paneer in medium heat in batches until golden brown.
Drain on kitchen paper and add the fried paneer to the bowl of warm water. Let it soak while you make the curry to retain its moisture and stay soft.
Add three tablespoons of oil to a heavy bottom saucepan. Add asafoetida and let it sizzle for few seconds. Now add cinnamon stick, bay leaves, and green cardamom.
Fry the spices for a minute as they begin to splutter and release their flavor into the oil. Add the shahi jeera and fry for two to three seconds.
On a low heat add the tomato puree. Stir well making sure it doesn’t stick to the bottom.
By adding the chili powder, ginger powder, and fennel powder. Stir and fry for two minutes as they blend with the paste.
Time to add the soaked panner liquid and continue to cook on a medium heat. Bring to a boil and simmer for five to seven minutes without a lid.
The curry should have a thick consistency if it is too thick add little more of the soaking water.
Crush the saffron into the gravy and whisk in the yogurt.
Simmer for a further eight minutes and now tip the paneer chunks into the pot.
Stir gently making sure they don’t break. You don’t really need to cook the paneer but just make sure the gravy coats the pieces well.
SEason to taste.
Garnish with fresh coriander and a pinch of garam masala powder.
Serve with parathas or veg fried rice.
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