Creamy, hearty, and spiced to perfection, this classic curry has all the comfort of home. It is a “fancy” dinner that is super easy to make and comes together in just 30minutes.

Servings: 4

Photo by: Bebe Black Carminito

INGREDIENTS: 

• 1 pack (6oz) Paneer, cubed 
• 1 tsp Oil
• 1 tbsp Butter 
• 1tsp Cumin Seeds
• 1-2 medium onions, chopped 
• 1 tbsp Ginger-garlic paste 
• 1tbsp Red chili powder
• 1tsp coriander powder
• 2-3 medium tomatoes, pureed
• Salt to taste
• 1tsp sugar, optional
• Cilantro, chopped

 INSTRUCTIONS:

1. Add 1tsp oil and 1 tbsp butter/Ghee in a pan. Adding oil along with butter in a pan prevents butter from burning. 
2. Once the oil is hot, add 1 tsp cumin seeds and let it crackle. 
3. Add chopped onions and sauté on low medium heat until golden brown, this will take about 4-5 minutes. 
4. Add 1tbsp ginger-garlic paste + 1-2 green chilies and sauté until the raw smell is gone. 
5. Reduce the heat to low, and add tomato purée, red chilli powder, turmeric, coriander powder, and salt into onion mixture; stir to combine. Cook until oil starts to separate, about 5-7 minutes. Optional: add a pinch of sugar to balance the flavors. 
6. Add 1/3 cup of water and mix well. Cover the pan and gently simmer on low flame for 5 minutes, while stirring occasionally.
7. Add cubed paneer to the curry and continue to cook on low flame for 1-2 minutes. 
8. Garnish with chopped cilantro and serve hot along with steamed rice or naan or roti.