Skip to main content

Paneer Curry

Paneer is an Indian dairy product similar to a medium soft cheese, but of a very mild flavor and toothy consistency. It does not melt, so it can be browned and added as a protein mainstay to many Indian curries such as Palak Paneer (spinach and paneer curry). 


Here I make a simple curry with paneer on its own.  Flavored with onion, chilies and a mix of Indian spices, it is aromatic and spicy.  It has a rich gravy with a yogurt base that makes it creamy and satisfying.  Sop up the gravy with rice, or as I have served here, with paratha, stuffed flatbreads.



14 oz paneer, cut into 1/2-inch cubes

1 onion, chopped

1 green chili, chopped

1 tsp Panchpuran Bengali 5-spice blend

2 cloves garlic, minced

1/2-inch piece fresh ginger, peeled and minced

2 Tbsp chopped fresh curry leaves

1/2 tsp turmeric powder

1/4 tsp fennugreek powder

1/4 tsp coriander powder

crushed red pepper flakes to taste

1/4 cup water

1/2 cup plain yogurt


coconut oil for frying (or canola)


Heat 2 tablespoons coconut oil (or canola) in a non-stick skillet. Slowly brown the paneer, over medium heat, turning often.

Meanwhile in another skillet, sauté the onion, green chili and panchpuran in a tablespoon coconut (or canola) oil.  Cook for about 10 minutes, stirring often.  Add garlic and ginger and cook another 2-3 minutes. Stir in the curry leaves and set aside.

Add the turmeric, fennugreek, coriander, and crushed red pepper flakes, and cook another 2-3 minutes.  Add the water and yogurt and bring to a simmer (do not boil or yogurt may curdle).  Add the curry gravy to the browned paneer and heat through at a simmer.

Serve over rice or with Parathas.  Serves 4.

Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment.  It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt.   Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...
Post a Comment
Read more