Paneer in Cornflour Gravy (Paneer Cornflour Curry)

Ingredients

• 250 grams Paneer (Cut into cubes)
• 2 tablespoons Cornflour (cornstarch)
• 2 medium Tomatoes (Finely chopped or pureed)
• 1 teaspoon Kasuri methi (dried fenugreek leaves) (Crushed)
• 1 teaspoon Garam masala
• to taste Salt
• 2 tablespoons Oil (Vegetable or sunflower oil)
• 1.5 cups Water

Instructions

1. Prepare the cornflour slurry

   In a mixing bowl, combine 2 tablespoons cornflour with 1/2 cup of hot water. Whisk to make a smooth, lump-free slurry.

   Time: PT3M

2. Chop and puree tomatoes

   Finely chop or puree 2 medium tomatoes using a knife or blender.

   Time: PT4M

3. Cut paneer

   Cut 250g paneer into bite-sized cubes.

   Time: PT2M

4. Heat oil

   Heat 2 tablespoons oil in a nonstick frying pan over medium heat.

   Time: PT2M

   Temperature: Medium heat

5. Add tomato puree

   Add the pureed or chopped tomatoes to the hot oil. Cook, stirring, until the tomatoes turn soft and oil starts to separate (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

6. Add cornflour slurry

   Stir the cornflour slurry again and pour it into the pan with tomatoes. Mix well.

   Time: PT1M

   Temperature: Medium heat

7. Add water and simmer

   Add 1 cup water to the pan. Stir and bring to a gentle simmer. Cook for 3-4 minutes until the gravy thickens.

   Time: PT4M

   Temperature: Medium heat

8. Season and add paneer

   Add salt to taste, 1 teaspoon garam masala, and 1 teaspoon crushed kasuri methi. Stir in the paneer cubes and simmer for 3 minutes.

   Time: PT3M

   Temperature: Medium heat

9. Serve

   Transfer the curry to a serving bowl. Garnish with extra kasuri methi if desired. Serve hot with chapati or rice.

   Time: PT1M

10. Cleanup

    Wash the pan, mixing bowl, knife, cutting board, spatula, and serving bowl. Wipe counters.

    Time: PT10M

Nutrition Facts

Calories

270

Protein

12g

Carbohydrates

15g

Fat

18g

Fiber

2g