Paneer Malai Curry
Recipe type: Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp oil
  • 200 gm cottage cheese (paneer) chopped into square or cube
  • 1 capsicum
  • 100 ml fresh cream
  • 150 ml yogurt
  • 200 ml cup thick coconut milk (tinned Or homemade I used homemade)
  • 1 onion
  • 1 capsicum chopped into cubes or square
  • 1 t/s cumin seed
  • 1.5 inch ginger
  • 1 green chili
  • 4-5 garlic cloves
  • 1 tbsp garam masla powder
  • ½ t/s haldi
  • 1 t/s chili powder or as required
  • 1 tbsp coriander seed powder
  • a pinch of asofoetida
  • 1 tbsp dry fenugreek leaves (kasoori methi)
  • 1 cup water or as consistency required
  • 1 t/s sugar
  • salt as per taste
How to make the recipe?
  1. Grind onion, garlic, ginger and green chili into a smooth paste. Place it aside.
  2. Add oil in a wok / vessel add cumin seed. Once they crackle add asofoetida and the grounded paste.
  3. Fry the paste on low heat until it starts leaving oil. Be careful not to burn the paste.
  4. Put yogurt and mix all nicely. After 2 mins add capsicum along with spices like turmeric, red chili powder, garam masala powder and coriander seed powder.
  5. Stir all well add paneer, coconut milk and water. Once the curry starts bubbling add coriander leaves and cream.
  6. Cook for another 4-5 mins and salt. Taste and alter any spices if required. Garnish with kasuri methi. Serve the curry hot with rice or roti.
Notes
You could use tofu, potatoes, etc instead of paneer.
If you are fond of spicy food then alter spice as per your preference.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/paneer-malai-curry/