Paneer Curry Recipes Easy

Easy Mattar Paneer (restaurantstyle!) The Endless …

WEBMay 15, 2020 · Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan. 14 ounce can …

Rating: 4.9/5(54)
1. Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)
2. Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute.
3. Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan.
4. Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste.

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Easy Vegetable Curry with Paneer Everyday Healthy …

WEBOct 1, 2017 · Heat up the oil and add the spices. 3. Then simply pour in the pureed mixture, add the salt, stir, cover and bring to the boil, then …

Rating: 5/5(2)
1. Roughly chop the shallots, garlic, ginger, tomatoes, bell pepper and chilli, place in a blender and puree until the mixture is relatively smooth.
2. In a large saucepan heat up 3 tablespoons of oil, add the bay leaf, curry powder, cumin, coriander powder and turmeric, stir, then add the tomato mixture, tomato puree, salt and stir. Cover and bring to the boil, then simmer for 10 minutes.
3. Add the chickpeas and continue simmering for 15 more minutes.
4. In a large frying pan heat up the remaining oil, add the paneer and fry over a medium heat for a few minutes stirring often, until the pieces are lightly browned. Add to the curry along with the cilantro. Stir through and serve.

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Paneer Butter Masala (easy recipe!) The Endless Meal®

WEBJun 15, 2021 · Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water. 2 tablespoons cashew …

1. Heat the butter in a large skillet or medium-sized pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes.
2. While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck on bits.
3. Add the cashew butter then carefully transfer everything to your blender. Blend on high until smooth then pour the curry back into the pot. Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water.
4. Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes. Cover the pot to prevent splatters. Serve with a little cilantro over the top.

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