Creamy Mild Paneer Curry

Preparación

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.