Paneer, the famous Indian cottage cheese, is very versatile and can be cooked in a variety of ways. It remains a valuable addition to the menu for vegetarians attending weddings, lunch, and dinner parties. Paneer Tikka Masala, Paneer Tikka, Palak Paneer, Paneer Pakoras, and Mattar Paneer are all popular dishes on the menu at most of these events and in Indian restaurants.
Paneer can be made at home, but it is also widely available at most Indian grocery stores. They usually come in 500g blocks (approximately 17.63 ounces). A half block is generally suitable for serving four people as a side dish when paired with curry (gravy) or other vegetables. If not, it is best to use the whole block.
Here is a simple curried recipe for paneer that uses only paneer as the main ingredient. It is flavorful and goes well with rice or roti. Unlike the famous Tikka Masala (a recipe that I will also share), you do not have to grill the paneer pieces before using them, which makes this an easy recipe for beginners. You can adjust the amount of curry in the dish. If you want to use it in a wrap, just use less water. Whether you use it as a curry to dip in or pour over your rice, it tastes delicious.
Before you start, make sure you have all your ingredients lined up, as the cooking process goes quickly once you begin.
Taridar Paneer (Paneer Curry)
Ingredients
- 250 grams paneer (chopped into even squares )
- 1 medium onion (finely chopped)
- 2 medium tomatoes (pureed or 1 heaped tbsp of tomato paste)
- 1 tbsp ginger-garlic paste
- 1 medium green chili (optional)
- ½ tsp tumeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp red chili powder (optional or you could use paprika to make it less spicy)
- ¾ tsp salt (or to your taste)
- 1½-2 cups hot water (for the gravy)
- 2 tbsp chopped fresh cilantro (coriander leaves)
- 3 tbsp cooking oil
Instructions
- Heat oil in a deep, heavy-bottomed pan or wok.
- Add the finely chopped onion. Sauté on medium-high heat until the onions turn golden. About 7-8 minutes.
- Add the ginger-garlic paste and sauté for 2 minutes. The ginger tends to stick to the bottom, so be sure to scrape the bottom while stirring (without damaging your pan).
- Now add the turmeric, cayenne, cumin, and coriander powder. Sauté for 1 minute, stirring well.
- Add the chopped tomatoes. Cook the tomatoes for 4-5 minutes, until the oil rises to the surface and the tomatoes are tender. If you are using tomato paste, then sauté for 2 minutes.
- Now add the hot water. Stir the pot.
- Cover and cook on medium for 5 minutes, until the moisture is reduced.
- Now, add the paneer and stir gently, so that you do not break up the paneer.
- Cover and cook the paneer on medium-low heat for about 2-3 minutes.
- This should give the paneer enough time to absorb the flavors of the gravy. Do not overcook, as the paneer tends to become hard.
- Remove from the burner and let it sit for 5 minutes before pouring it into your serving dish.
- Garnish with the chopped cilantro.
- This dish can be served with any of the following accompaniments: roti, paratha, pita bread, naan, plain white rice, or any simple pilaf, such as Zeera rice.
Notes
If you want to use it in a wrap, add only 2-3 tablespoons of water. Give it a gentle stir and let it cook, covered, for 2 minutes on medium-high heat. Remove the cover and wait for the oil to surface on the sides, approximately 1-2 minutes. Turn of the heat source and let it sit for 5 minutes to absorb the flavor of the spices before serving.
Don’t add to much water to expand the dish as this can make the curry thin and watery.