Taridar Paneer (Paneer Curry)
A flavorful vegetarian curry that goes well with rice or rotis.
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.