Spicy Paneer Curry

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Course Main Course

Cuisine Indian, north indian

Servings 2 people

Ingredients

Panner + Marinade

200 grams paneer
1/2 cup yogurt
2 red chillies crushed
2 green chillies finely chopped
2 - 3 pods garlic
1 pinch turmeric powder
1 tsp garam masala powder
1/2 tsp salt

For the gravy

1 large onion very thinly sliced
2 medium tomatoes
1/4 tsp turmeric powder
2 tbsp oil
1 tbsp gram flour

whole spices

1/2 tsp cumin seeds
1 stick cinnamon
3-4 cloves
1 green cardamom
2 bay leaves

Instructions

To prepare the spicy paneer curry, cut the paneer into small cubes. Mix all the ingredients for the marinade in a bowl and toss the paneer cubes gently in the marinade. Keep covered for 10-15 minutes.
Heat the oil in a pan and fry the whole spices.
Fry the onions for 8-10 minutes till golden brown. Add the sliced tomatoes and cook on a medium flame for another 3-4 minutes, till the tomatoes are mushy.
Add the gram flour. Fry it along with the cooked paste for a minute or so. Add some of the whey (or water) to the gravy, add the marinated paneer and simmer for 2-3 minutes.
The flavours of the marinade and that of the gravy will blend and release aromas. Check for salt and take off the flame.
Remove into a bowl and garnish with coriander leaves and some sliced chillies if you like.
Serve hot with phulkas, bread or steamed rice with spluttered cumin seeds.

Notes

Note:

~You might have noticed that I haven't added any chillies / chilli powder to the gravy. The chillies in the marinade are enough to carry the hot flavour into the dish- unless you like a really spicy curry

~You can reduce the quantity of oil used. I would usually use just one tsp of oil, but just felt that this recipe needs that little extra oil for the restaurant like taste.

~The yogurt in the marinate totally mellows down the heat from the chillies while allowing the other bold flavours to come through