Paneer masala
Curries With Bumbi · ♥ 3.9K likes · 242.7K views · 3 min video
Read about paneer in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 15 g ginger
- 2–3 tbsp oil
- 230 g chopped onions
- 360 g paneer
- ½ tsp kasuri methi
- ½ tsp garam masala powder
- 1 whole huge tomato
Blend a huge tomato (or three medium), ginger and an optional green chilli to a smooth paste.
- 1 whole green chilli
- dry bay leaves
- 3 whole green cardamoms
- 1 whole cinnamon stick
Heat oil in a pot on medium, not smoking hot or the spices burn and the curry turns bitter; add bay leaves, three green cardamoms and a cinnamon stick and stir a few seconds.
Whole spices in oil
- salt
Add chopped onions with a sprinkle of salt and fry on medium until pinkish, not dark brown.
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
- ½ tsp ground cumin
Turn to low; add 2 tsp Kashmiri red chili powder, 1 tsp turmeric, a heaped tsp ground coriander and half a tsp ground cumin; fry a few seconds.
Add kasuri methi, garam masala and an optional teaspoon of sugar; cover on low five minutes.
Kasuri methi, garam masala and crema
- 1 tsp sugar
- 2 tbsp Mexican crema
Stir in two tablespoons of Mexican crema and cover on low five more minutes.
- chopped coriander leaves
Remove the whole spices floating on top, taste and adjust the seasoning, and add chopped coriander leaves. Serve with rice or roti.