Description
A delicious curry made with paneer and aromatic spices.
Ingredients
Scale
- 7 ounces paneer
- 4 tablespoons mustard oil (or any other cooking oil)
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 2 whole bay leaves (tejpatta)
- 2 cloves (laung)
- 2 green cardamoms (hari elaichi)
- 1 inch piece of cinnamon stick (dalchini)
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon ground ginger (saunth)
- 2 teaspoons ground fennel (saunf)
- 1 teaspoon coriander powder
- 1 teaspoon salt (or to taste)
Instructions
- Wash paneer with water and cut it into 2-inch pieces and keep them aside.
- Stir together Kashmiri red chili powder, ground ginger, ground fennel, and coriander powder in a bowl.
- Add ¼ cup of water to the bowl and mix to make a paste. Set aside.
- Heat mustard oil in a pan over high heat.
- Once the mustard oil is hot, reduce the heat to medium.
- Add the paneer pieces to the pan and fry them from all sides until nicely browned. Keep flipping them while frying.
- Remove the paneer pieces from the pan and add them to a bowl filled with 2 cups of water. Set aside.
- Add cumin seeds, asafoetida, bay leaves, cloves, green cardamoms, and cinnamon stick to the oil in the same pan and let them crackle for 4-5 seconds.
- Reduce the heat to low.
- Add the spice paste to the pan and mix well.
- Cook for 2 minutes on low heat until the oil starts to separate from the sides of the pan.
- Increase the heat to medium.
- Now add the water in which we soaked the paneer and salt and bring the curry to a boil.
- Add the fried paneer and cook for 10 minutes.
- Check for salt and add more if needed. Serve hot with rice.
Notes
- The curry looks orangish at this stage but once you keep it for sometime, the oil will start to float on top and it will looks dark red.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg