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 . Here is link to make your own paneer from the blog indian healthy recipes. If you don’t have time or would prefer to 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.
Spices used in this recipe
Also known as Hing powder, it is often used as a substitute for garlic and onion. Asafoetida powder is made from white and milky resin from a species of giant Fennel. It has a unique smell and acidic flavor that disappear while cooking to leave a smooth and pleasant flavor similar to onion and garlic.$3.45
Fenugreek leaves, also known as methi leaves, are obtained from the fenugreek plant, which is a member of the legume family. The dried and highly aromatic leaves have a pale green colour and a bitter and nutty taste. They are widely used in India, North Africa and Middle East.$3.45
Indian Panch Poran – Mild
Panch Poran is a mild Indian blend from the Bengali region used to add a warm flavour to curries and vegetable dishes, particularly potato and cauliflower. The name Panch Poran means ‘five spices’ or in this case are five seeds with a colourful and beautiful flavour. This is a popular ingredient used in dishes from Bangladesh, some parts of India and Nepal. It consists of nigella seeds, fenugreek seeds, fennel seeds, mustard seeds and cumin. For best results and to get the best flavour and aroma from your mix, toast before adding to your dish.$3.45
Curry Bombay Madras – Med
Bombay Madras curry is named after the city of Madras in South India. The spice blend varies by region, however Bombay Madras curry is a relatively hot curry blend. Our curry blend is quite hot, and emphasises the beautifully fragrant spices, which have a distinct curry aroma and a deliciously intense flavour. It is generally prepared with coconut milk to give a mild and sweet curry.$3.45
Chillies Indian Whole
Chillies originated in the Americas but are now used all throughout the world to add flavour and heat to endless numbers of dishes. The flavour of dried chillies is quite different from their fresh counterparts due to the caramelisation of sugars that occurs during the drying process, creating a more complex flavour. They are used widely in Indian, Mexican, Asian and Italian cuisine.$3.45
Heat oil in a sauce pan, add onion, saute 5 min. Add garlic onion, ginger and dried chilli. Saute a further 5 min until the onion is translucent.
Add the bombay madras curry powder, panch poran, asafoetida powder and methi leaves. Saute 2 min
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 Aadd 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