Punjabi Paneer Curry

Punjabi paneer curry is amazingly simple vegetarian dish from Northern India. The paneer is made from cows milk and is easy to make at home.

You can also use tofu or haloumi they are also great in this dish.

We love that we can add any other vegetables to this dish mix it up depending on what’s in the fridge.

Directions

Heat oil in a sauce pan, add onion, sauté 5 min. Add garlic onion, ginger and dried chilli. Sauté a further 5 min until the onion is translucent.
Add the Bombay madras curry powder, panch poran, asafoetida powder and methi leaves, sauté 2 mins. Add chopped tomatoes and almond/cashew meal, turn heat to simmer and continue cooking till tomatoes form a rough paste, approx 5-8minutes. Add 1/2 cup water and mix well. Remove whole chilli for a milder taste and use a stick blender to puree the mixture to desired smoothness.
Turn off the heat and add the Paneer/haloumi/tofu pieces and stir gently to coat with curry sauce. Add spinach and cauliflower if using. Gently stir and leave the lid on for a few minutes so spinach cooked through.
Drizzle the the cream over the dish and garnish with fresh coriander. Serve with roti or rice.