Paneer Curry

Tasty and easy paneer curry in 15 minutes. 

Preparation Time: 4-5 minutes
Cooking Time: 15 minutes

Servings: 2 

Ingredients: 

1. Paneer (diced into 1 inch cubes): 200 gm 
2. Mustard oil: 4 tbsp
3. Onion (finely chopped): 1 large
4. Tomato puree of 2 medium size tomatoes ground with a small piece of beetroot
5. Green chillies (finely chopped): 2 medium size 
6. Ginger (finely chopped): 1/2 inch piece
7. Garlic (finely chopped): 4-5 cloves
8. Cumin seeds (Jeera): 1 tsp
9. Red chilli powder: 1 tsp
10. Turmeric powder: 1/4^th tsp
11. Coriander powder: 1 tsp
12. Salt to taste
13. Kasuri methi (crushed and dry roasted): 1 tbsp
14. Garam masala powder: 1/2 tsp
15. Fresh coriander leaves (finely chopped): 8-10
16. Water: 1/2 cup

Method: 

1. Heat oil in a pan. Add cumin seeds and let them crackle. Now, add green chillies, ginger and garlic, sauté them well.
2. Then, add onion and sauté well for 2.5 minutes on medium-high flame.
3. After this, mix spices (red chilli powder, turmeric powder and coriander powder) with 1 tsp of water and add it to sautéed onion. Sauté them till they start leaving oil.
   Adding water to spices prevents them from burning and gives a nice color to the curry.
4. Then, add tomato puree and salt. Cover and cook for 3 minutes on medium flame.
   Adding beetroot to tomato puree gives a nice color to the curry. If you don't want to add it, you can skip it.
5. When our gravy starts leaving oil, add water (I added 1/2 cup, you can add little more or less) and bring it to a boil.
6. Then add paneer pieces and mix gently, otherwise they will get broken. Cover and simmer for 5 minutes on low flame.
7. When the curry starts leaving oil, add kasuri methi and garam masala powder, mix them gently and turn the flame off. 
8. Cover and keep for 2 minutes. It gives nice flavor to the curry.
9. Transfer to a bowl and garnish it with fresh coriander.

Enjoy it hot with chapatti/paratha.