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Welcome to homemade paneer curry paradise! This culinary excursion will teach you how to make this delicious dish at home. A versatile and popular Indian staple, paneer, stars in this flavorful dish. Let’s start with the miracle of homemade paneer. Milk, lemon juice, or vinegar, and patience to stir milk into creamy, fresh Paneer. After you’ve mastered paneer-making, we’ll create a tasty curry base using fragrant spices and herbs. Each spice gives this meal its own flavor, from aromatic cumin to earthy turmeric. Join me as we discover how to make a handmade paneer curry that will wow your taste buds, whether you’re a pro or a novice. Lets get started!

What makes the curry so special?

Fresh, handmade Paneer, luscious brinjal, and a well-selected spice blend make this dish stand out. Each ingredient brings its own flavor to each mouthful, creating a symphony of flavors. With care and attention to detail, the handmade Paneer is creamy and rich, letting the powerful spices show.

The curry’s gentle sweetness and texture are enhanced by soft brinjal. Careful spice selection and balance raise the meal to new heights, creating a perfect taste harmony with every bite. This curry takes you to busy restaurants, where each spice and ingredient tells a narrative of history, passion, and culinary genius. The care and affection put into this curry make it distinctive.

Selecting the perfect blend of ingredients.

Ingredients and substituting.

• Paneer: I have used homemade paneer to make this curry. You can use store-bought items too.
• Onion and garlic are the basics of Indian cuisine. I have used brown-skinned onions and cloves of garlic. You can also use ginger and garlic paste here.
• Tomatoes: I have used tomato paste. You can also puree the fresh tomatoes and use them.
• Brinjal: You can add chunks of brinjal to the paneer curry for a delightful twist. Brinjal, known for its creamy texture and mild flavor, adds depth to the dish, complementing the richness of paneer and the aromatic spices. Its succulent flesh absorbs the curry’s flavors, enhancing each bite with a burst of saucy goodness.
• Whole spices: cumin, bay leaf, cinnamon, cardamom, and cloves. Skip if you do not have any one or two of these spices. Add whatever spices you have on hand.
• Red chili powder: I have used Kashmiri red chili powder here. Kashmiri red chili powder for colour and spicy red chili powder for flavor in the saucy curry.
• Oil: You can use any neutral-flavoured cooking oil. I used vegetable oil.
• Ghee or clarified butter: This gives richness to the paneer masala curry and flavours it. You can substitute it with butter (optional).
• Herbs: Kasuri Methi (also known as dried fenugreek leaves) flavors the dish. You can easily purchase it online or from grocery stores near you. Coriander leaves (cilantro) are used to garnish the paneer curry. Skip it if you do not have it.

Cooking Techniques for Perfectly Tender Paneer.

• Heat the required amount of vegetable oil in a pan or pot over medium-low heat.
• Add the cumin seeds to the oil and sauté them for a minute.
• Add diced onions and salt, and sauté on medium heat until the onions are translucent.
• Add green chilies and cloves of garlic, and cook it for a minute or two.
• Next, add turmeric powder and Kashmiri red chili powder. Allow the spices to simmer for a minute on low heat.
• Add tomatoes and salt. Combine and cook it for 3 to 4 minutes, or until oil separates from the masala.
• Reduce heat and add curd/yogurt. Stir continuously and cook until it combines well with the masala and the oil starts to release from the sides.
• I used brinjal. So in goes the brinjal and mix. Now add some cold water to adjust the consistency of the gravy. Cover and cook on low-medium heat for 10 minutes.
• The oil will start to float on top. This is an indication that the masala is cooked well. Give this curry a mix.
• Place the cubed paneer into the saucy, but not pungent, curry. Cover and cook on low heat for 2 minutes. Switch off the heat.
• Garnish with freshly chopped coriander, and the paneer curry is ready to serve.

Serving Ideas, Garnishes, and Presentation.

1. Fresh Herbs: Sprinkle chopped cilantro or parsley over the curry just before serving for a pop of colour and a burst of freshness.
2. Crushed Nuts: Toasted and crushed nuts like cashews or almonds add a delightful crunch and nutty flavor to the dish. Sprinkle them generously over the curry for added texture.
3. Yogurt Drizzle: A dollop of creamy yogurt or a swirl of Greek yogurt on top of the curry not only adds a cooling contrast but also elevates the visual appeal.
4. Naan or Roti: Serve the paneer and brinjal curry with warm naan bread or roti for a traditional and satisfying meal. The bread can be used to scoop up the curry and enjoy every flavorful bite.
5. Side Salad: Accompany the curry with a simple side salad of sliced cucumbers, tomatoes, and onions tossed in a light vinaigrette to add freshness and balance to the meal.
6. Chutney: Offer a selection of chutneys such as mint, tamarind, or mango to provide additional flavor dimensions and customization options for diners.

By incorporating these serving ideas and garnishes, you’ll not only elevate the presentation of your paneer and brinjal curry but also enhance the overall dining experience for your guests.

WHY YOU NEED THIS RECIPE

• Easy step-by-step instructions with a recipe video.
• Balanced flavor: This recipe is not too spicy. You can adjust the spices as per your taste by increasing or decreasing them. This is a dish that your whole family can enjoy, including the kids.
• This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Make-ahead recipe: You can make this paneer curry in advance. Let it cool down completely, and store it in an airtight container in the refrigerator. Stays good for 2 days. Reheat and serve.

FAQS!

Can I use store-bought paneer instead of homemade?

Absolutely! While homemade paneer adds a special touch, store-bought paneer works well too. Just ensure it’s fresh and of good quality.

Can I substitute brinjal with other vegetables?

Certainly! Feel free to experiment with vegetables like potatoes, bell peppers, or peas. Adjust cooking times accordingly to ensure they’re cooked through.

How spicy is the curry?

The spiciness can be adjusted to suit your taste. Start with a moderate amount of spices and increase or decrease according to preference.

Can I make the curry ahead of time?

Yes, the flavors often deepen when allowed to meld together. Prepare the curry in advance, store it in the refrigerator, and reheat gently before serving.

Is this curry suitable for vegans?

Yes, you can easily make it vegan by substituting paneer with tofu and using plant-based yogurt instead of dairy yogurt. Ensure all other ingredients are also vegan-friendly.

Always prepare your meals with love! Happy Cooking.

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