Basic Indian Curry With Paneer Food

BASIC INDIAN CURRY WITH PANEER

Steps:

• Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
• Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
• Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

PANEER CURRY RECIPE IN 10 MINUTES | EASY PANEER CURRY RECIPE | INDIAN PANEER RECIPES

Steps:

• Heat 1 tablespoon butter or oil in a pan. Temper with cumin seeds. Add cubed onions and saute for a minute. Add crushed ginger, slit green chilies and saute for a minute.
• Add chopped or pureed tomatoes and saute well till the tomatoes shrink.
• Add the cubed bell peppers and diced carrots and saute well in high flame for 3-5 minutes. Add salt, chili powder and garam masala powder.
• Add the cubed paneer and saute for 2 minutes in medium flame. Garnish with cilantro leaves or 1 teaspoon crushed kasuri methi. Serve paneer curry hot with roti or naan or rice.

MATAR PANEER RECIPE

Steps:

• Heat oil in a pan and add cumin seeds to it. Wait till they start to crackle.
• Add finely chopped or pureed onions to the pan and saute over low to medium flame for 2-3 minutes. Add ginger-garlic paste and finely chopped green Chillies. Saute for some more time till onions turn translucent.
• Add turmeric powder, garam masala powder, Red chilli powder and salt to taste. Stir to mix the ingredients. Saute for half minute.
• Add tomato puree and mix. Let it cook & reduce to a paste till oil starts to ooze from sides. Continue to stir in between.
• Add cream (malai) or milk to the pan.
• Mix all the ingredients well and cook for 2-3 minutes.
• Add 1/2 cup water to adjust the consistency of the gravy. Stir continuously till water starts boiling.
• Add fresh peas to the pan and stir to mix them. Cook them for 4-5 minutes.
• When the green peas are soft, add paneer cubes.
• Cook the ingredients till boiling just starts. Garnish matar paneer with fresh chopped coriander leaves and stir to mix. You can also add kasuri methi (dry fenugreek leaves) at this stage.
• Matar paneer is ready. Serve matar paneer hot with butter naan, plain paratha, poori, roti or rice.

KADAI PANEER RECIPE

Steps:

• Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
• Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes.
• Add chopped tomatoes and mix well.
• Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), mix well and cook for 2-minutes. Add tomato puree and mix.
• Add chopped capsicum and salt, cook for 3-minutes.
• Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.
• Add 1/3 cup water and cook for 3-minutes.
• Add paneer cubes.
• Mix and cook for 3-minutes. Add fresh cream.
• Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle. Transfer prepared curry to a serving bowl and serve hot.

INDIAN CASHEW PANEER CURRY

Steps:

• Cooking the onions -> To a wok, add oil and let heat for a minute on medium low flame. Add thinly sliced onions and cook on low flame until they are caramelized and just begin to pan fry. They should be light golden brown in colour.
• Tomato gravy -> While the onions are cooking, add chopped (fresh) tomatoes (see notes) with cashews and ginger to a food processor or blender and puree until a smooth paste is formed. Now add this mixture to the pan fried caramelized onions and cook until the tomato sauce (gravy) thickens. Roughly 6-8 minutes on medium low flame. Keep stirring consistently.
• Crunchy pan fried paneer -> While the sauce thickens... to a hot pan, add cubes of paneer with a couple of tablespoons of oil and cook until all sides of cubed paneer are crispy brown.
• Spices -> Once the sauce (gravy) and paneer is ready. Add salt, chili powder, milk, ketchup and cardamom powder to the gravy. Mix and cook for a few minutes until a smooth, thick gravy is formed. Add pan fried paneer, mix well. Add dried fenugreek leaves (kasoori methi) and cook for about 2 more minutes. Serve hot with rice.

BASIC CHICKEN CURRY

Steps:

• Gather the ingredients.
• Heat the oil in a deep skillet over medium heat and fry the onions until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat, keeping oil in the pan.
• Grind the onions into a smooth paste in a food processor . Remove to a bowl and set aside.
• In the food processor, grind the tomatoes, garlic paste, and ginger paste together into a smooth paste.
• Heat the oil in the skillet again and add the onion paste. Fry for 2 to 3 minutes. Add the tomato paste and all the spices-coriander, cumin, turmeric, and red chili and garam masala powders. Mix well. (This is called masala.)
• Fry the masala until the oil begins to separate from it.
• Add the chicken to the masala and brown well, about 8 minutes.
• Add 1 1/2 cups of hot water to the chicken, simmer, and cover. Cook until the chicken is tender, about 15 minutes.
• Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread), or basmati rice.

EASY PALAK PANEER RECIPE - INSTANT POT

Steps:

• Place the cubed Paneer in a pot of Hot water. This step ensures that the paneer stays soft and creamy.
• Start the instant pot in SAUTE mode. Heat oil and add cumin seeds. When cumin seeds start to brown, add ginger, garlic, green chili and onions. Sprinkle some salt. Sauté for 2 minutes.
• Add tomato and spices. Stir and let it cook for 2 minutes. Add water and scrap the bottom of the pot (deglaze the pot ) Add in the spinach. Press cancel and close the instant pot lid with vent in sealing position.
• Choose MANUAL or PRESSURE COOK mode on high pressure for 2 minutes. Once the instant pot finishes cooking and goes to keep warm timer, wait for 5 minute and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.
• Using an immersion blender, blend the cooked ingredients to smooth puree. Add the cubed paneer and garam masala. Cover and let it sit for 5 minutes, so the paneer soaks in the flavors.
• In the meantime, on the stove, make additional tadka. Heat up the ghee in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir. Pour the sizzling tadka (additional flavor tempering) over the Palak Paneer. Gently stir so everything mixes well. Palak Paneer is ready to be served. Serve warm.
• Place the cubed Paneer in a pot of Hot water. This step is essential to keep the paneer soft.
• Heat oil in a deep bottom pan, add finely chopped onions, ginger & garlic and a pinch of salt. Sauté them together until translucent. Add chopped tomato and sauté until they mix well. Allow the tomato to cook for another 3-4 minutes until it softens.
• Add all the spices and mix well. Add the Spinach and water. Mix well. Cover and cook on medium flame for 5-7 minutes until the spinach is wilted. Turn off the heat.
• Using immersion blender, blend the mixture into smooth puree. Add little water if needed. Turn the heat back on. Stir in Paneer and cook for just 2 minutes. Turn off the flame.
• In the meantime, make additional tadka. Heat up the ghee / oil in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir.
• Pour the sizzling tadka over the Palak Paneer. Crush some kasuri methi on your palm and sprinkle it over the curry. Gently stir so everything mixes well. Serve hot Palak Paneer with naan or steaming hot Basmati Rice. A side of fresh cut onions and lemon wedges adds extra rustic charm to this meal. Enjoy !

EASY MATAR PANEER RECIPE.

Steps:

• Heat Oil, put onion in it. Cook it until it turn light brown.
• Now put 1 tsp Garlic & Ginger paste, tomatoes in it and mix it nicely. Then add ¼ tsp Turmeric Powder, 1 tsp Red Chilli Powder, ½ tsp Sugar and Salt to taste. Cook all the ingredients for 2-3 minutes.
• Turn the heat of and cool it down, and make puree from it in mixture blender.
• Heat 1 tbsp oil, add chopped ginger, green chillie and 1 finely onion, cook it for 30 secomds and add finely 1 chopped tomato, then add 1/2 tsp Red Chilli Powder, salt to taste. Cook at again for 30 seconds and turn the heat off.
• Again heat 1 tbsp oil and put curry cooked in step-2. Then add ½ tsp of Red Chilli Powder, 1 tsp Kitchen King Masala and give it a nice sitr. Now put Green Peas and Cook it for a minute. Now add ½ glass of water and cook it till your gravy became thick.
• Now add Red Gravy made in step-1 and again cook it for 1-2 minutes. Then add Paneer Cubes and until oil start seperating from your gravy.
• Garlish it with Fresh Cream and Coriander leaves(cilantro).

EASY PANEER CURRY / PANEER MASALA CURRY RECIPE

Steps:

• Wash and chop onion, tomato finely. Cube cut paneer and keep in hot water till use.
• Heat oil in a kadai. Saute the whole spices. Add onion, ginger garlic paste.
• Saute tomato till mushy. Add turmeric powder, red chilli powder, dhania powder, garam masala powder, sugar and salt.
• Add water and boil till oil floats. Lastly add the paneer pieces and crushed kasoori methi. Mix well and give one boil.
• Switch off the flame and serve hot with roti and chapathi.

EASY PANEER CURRY RECIPE

Steps:

• Heat 700ml water in a large saucepan. Add all the ingredients apart from the tomatoes and simmer covered for 45 minutes until the onions become very soft. Add the tomatoes and cook for a further 15 minutes.
• Remove from heat and blend to a smooth consistency in a blender, or with a hand blender. This is now your simple curry base. You will have more than you need but it can be frozen for use in the future.
• In a heavy bottomed pan heat the oil over a medium heat. Add the onion and spices and cook for approx. ten minutes over a low heat allowing the onions to soften.
• Add garlic and ginger paste and cook for a further 2-3 minutes. Add the tomatoes and cook again for a couple of minutes until the tomatoes begin to breakdown.
• Add the prepared curry base along with salt and sugar and bring to a simmer and cook for 5 minutes.
• Add the frozen peas and bring back to the simmer for 5 minutes.
• Add the paneer cubes and spinach and stir carefully to incorporate the spinach being careful to not break up the paneer. Allow to simmer for 10 minutes
• Finally add the cream, bring to a simmer and take off the heat. Serve with cooked rice and garnish with chopped coriander.

BASIC INDIAN CURRY WITH PANEER

Steps:

• Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
• Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
• Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.