Creamy Mild Paneer Curry

Instructions

1. 1

   Cut the paneer into bite-sized cubes. Finely chop the onion and tomatoes, and mince the garlic and fresh ginger.

2. 2

   Heat the vegetable oil in a saucepan over medium-low heat. Add the onion and cook for 7–9 minutes, stirring occasionally, until soft and lightly golden.

3. 3

   Add the garlic and ginger. Cook for 1 minute, stirring continuously, until fragrant.

4. 4

   Add the ground turmeric, ground cumin, and garam masala. Stir for about 30 seconds to gently toast the spices without burning them.

5. 5

   Add the chopped tomatoes and salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.

6. 6

   Carefully blend the tomato-onion mixture until smooth, then return it to the saucepan. For a more textured curry, this step may be omitted.

7. 7

   Stir in the water and bring the sauce to a gentle simmer. Cook for 3–4 minutes.

8. 8

   Reduce the heat to low and stir in the heavy cream until fully combined. Do not allow the curry to boil after adding the cream.

9. 9

   Add the paneer cubes and gently stir to coat them in the sauce. Simmer over low heat for 4–5 minutes, until the paneer is heated through.

10. 10

    Remove from the heat and let the curry rest for 2 minutes before serving.