Indian Kashmiri Paneer Curry Recipe

Paneer: A type of Indian cottage cheese that is firm and does not melt when cooked, perfect for absorbing the flavors of the curry.

Oil: Used for sautéing the onions and other ingredients, providing a base for the curry.

Onion: Adds sweetness and depth to the curry when sautéed until golden brown.

Ginger-garlic paste: A blend of ginger and garlic that adds a pungent and aromatic flavor to the dish.

Tomato puree: Provides a rich and tangy base for the curry sauce.

Kashmiri red chili powder: Known for its vibrant red color and mild heat, it adds a beautiful hue and subtle spice to the curry.

Garam masala: A blend of ground spices that adds warmth and complexity to the dish.

Heavy cream: Adds richness and a creamy texture to the curry, balancing the spices.

Salt: Enhances the flavors of all the ingredients.

Coriander leaves: Freshly chopped, they add a burst of freshness and a hint of citrus to the finished dish.

When sautéing the onions, ensure they are finely chopped to achieve an even golden brown color. This step is crucial as it forms the base of the curry, imparting a rich, caramelized flavor. Use medium heat to avoid burning and stir frequently. If the onions start sticking to the pan, a splash of water can help deglaze and prevent them from burning.

• paneer - Substitute with tofu: Tofu has a similar texture and can absorb flavors well, making it a good vegetarian alternative.

• oil - Substitute with ghee: Ghee adds a richer flavor and is commonly used in Indian cooking.

• onion - Substitute with shallots: Shallots have a milder taste and can provide a similar texture when finely chopped.

• ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Fresh ingredients can provide a more robust flavor.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor.

• kashmiri red chili powder - Substitute with paprika mixed with a pinch of cayenne pepper: This combination can mimic the color and mild heat of Kashmiri chili powder.

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though the flavor profile may vary slightly.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a subtle sweetness, making it a good dairy-free alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.

• coriander leaves - Substitute with parsley: Parsley can provide a similar fresh, herbaceous note to the dish.

• Allow the paneer curry to cool completely before storing. This prevents condensation, which can make the curry watery and spoil faster.

• Transfer the cooled curry into an airtight container. Glass containers with tight-fitting lids are ideal as they do not retain odors and are easy to clean.

• For short-term storage, place the container in the refrigerator. The curry will stay fresh for up to 3-4 days.

• If you plan to store the curry for a longer period, consider freezing it. Divide the curry into portion-sized containers or freezer bags. This makes it easier to thaw only the amount you need.

• Label the containers or bags with the date of preparation. This helps you keep track of how long the curry has been stored.

• When ready to use, thaw the curry in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the paneer.

• Reheat the curry gently on the stovetop over low heat. Stir occasionally to ensure even heating and prevent the cream from curdling.

• If the curry appears too thick after reheating, add a splash of water or cream to achieve the desired consistency.

• Garnish with fresh coriander leaves just before serving to enhance the flavor and presentation.

• Stovetop Method:

  • Heat a non-stick pan over medium heat.
  • Add a splash of oil or a small amount of heavy cream to prevent sticking.
  • Add the leftover paneer curry and stir occasionally.
  • Cook until the paneer is heated through and the sauce reaches the desired consistency.

• Microwave Method:

  • Transfer the paneer curry to a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap with a few holes for steam to escape.
  • Heat on medium power for 2-3 minutes, stirring halfway through.
  • Check the temperature and heat for an additional minute if necessary.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the paneer curry in an oven-safe dish and cover with aluminum foil.
  • Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  • Remove the foil for the last 5 minutes if you prefer a slightly thicker sauce.

• Double Boiler Method:

  • Fill a large pot with water and bring it to a simmer.
  • Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  • Add the paneer curry to the bowl and stir occasionally.
  • Heat until the paneer and sauce are warmed through.

• Slow Cooker Method:

  • Transfer the paneer curry to a slow cooker.
  • Set to low heat and cover with the lid.
  • Heat for 1-2 hours, stirring occasionally, until the curry is hot and ready to serve.

• Pan: Use a pan to heat the oil and sauté the onions until they are golden brown.

• Spatula: A spatula will help you stir and mix the ingredients evenly while cooking.

• Knife: A knife is essential for finely chopping the onions and coriander leaves.

• Cutting board: Use a cutting board as a safe surface for chopping the onions and coriander leaves.

• Measuring spoons: Measuring spoons will ensure you add the correct amounts of ginger-garlic paste, kashmiri red chili powder, and garam masala.

• Measuring cup: A measuring cup will help you measure the tomato puree and heavy cream accurately.

• Mixing bowl: Use a mixing bowl to hold the cubed paneer before adding it to the pan.

• Serving dish: A serving dish will be used to present the finished Kashmiri Paneer Curry.

• Ladle: A ladle will help you serve the curry neatly.

Pre-cut ingredients: Chop onions, ginger, and garlic in advance to save time during cooking.

Use pre-made puree: Opt for store-bought tomato puree to cut down on preparation time.

Quick sauté: Use a non-stick pan to speed up the process of sautéing onions and ginger-garlic paste.

Pre-cubed paneer: Purchase pre-cubed paneer to avoid the hassle of cutting it yourself.

Simmer efficiently: Use a lid while simmering the curry to reduce cooking time.