Reshmi Paneer (Silky Paneer Curry)

Ingredients

• 250 g Paneer (firm Indian paneer, cut into 2‑inch cubes)
• 100 ml Fresh cream (heavy cream, room temperature)
• 30 g Khoya (mawa) (optional, for extra richness)
• 2 tbsp Vegetable oil (for sautéing)
• 1 tsp Cumin seeds (whole seeds)
• 1 large Onion (finely chopped)
• 1 medium Capsicum (green bell pepper) (diced)
• 2 medium Tomatoes (pureed)
• 1 tsp Garlic paste (or 1 clove minced)
• 1 tsp Ginger paste (or 1 tsp freshly grated ginger)
• 1 tsp Coriander powder (ground)
• 0.5 tsp Turmeric powder (ground)
• 0.5 tsp Red chili powder (adjust to heat preference)
• 1 tsp Salt (or to taste)
• 120 ml Water (for adjusting gravy consistency)
• 0.5 tsp Garam masala (freshly ground if possible)
• 2 tbsp Fresh coriander leaves (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Dice the onion, capsicum and puree the tomatoes. Cut paneer into 2‑inch cubes and pat dry with a kitchen towel. Measure all spices and keep them ready.

   Time: PT10M

2. Temper Cumin

   Heat oil in the pan over medium heat. Add cumin seeds and let them sizzle for about 10 seconds until fragrant.

   Time: PT2M

   Temperature: medium heat

3. Sauté Onions

   Add the chopped onion to the pan. Stir continuously and sauté until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Add Capsicum

   Stir in the diced capsicum and cook for 2 minutes, keeping it slightly crisp.

   Time: PT2M

   Temperature: medium heat

5. Garlic & Ginger

   Add garlic paste and ginger paste, sauté for 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: medium heat

6. Tomato & Spice Mix

   Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook, stirring occasionally, until the oil separates from the masala, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Adjust Consistency

   Pour in 120 ml water, bring the mixture to a gentle boil, and let it simmer for 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Add Paneer & Cream

   Reduce heat to low. Gently fold in the paneer cubes, fresh cream, and crumbled khoya (if using). Stir just to coat the paneer; cook for 3 minutes.

   Time: PT3M

   Temperature: low heat

9. Season & Finish

   Add salt and garam masala. Simmer on low heat for another 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: low heat

10. Garnish & Serve

    Turn off the flame, garnish with chopped fresh coriander leaves and serve hot with naan, roti or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Paneer: firm tofu, soy paneer
• Instead of Fresh cream: milk + butter, cashew cream
• Instead of Khoya (mawa): ricotta, soft paneer
• Instead of Vegetable oil: ghee, butter
• Instead of Cumin seeds: ground cumin
• Instead of Onion: shallots
• Instead of Capsicum (green bell pepper): red bell pepper
• Instead of Tomatoes: canned tomato puree
• Instead of Garlic paste: minced garlic
• Instead of Ginger paste: fresh grated ginger
• Instead of Red chili powder: paprika
• Instead of Garam masala: curry powder
• Instead of Fresh coriander leaves: parsley

Equipment Needed

• Heavy‑bottomed pan/kadhai
• Wooden/spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Blender or food processor (optional) (optional)
• Serving bowl

Critical Steps — Do Not Skip

• Dry paneer cubes before adding to the sauce
• Sauté onions until golden brown for a flavorful base
• Cook tomato‑spice mixture until oil separates
• Add cream and khoya on low heat to prevent curdling
• Do not overcook paneer; it should remain soft

Chef Tips from the Video

• Add a pinch of sugar to balance tomato acidity
• Finish with a dash of kasuri methi for a smoky aroma
• Use fresh heavy cream; low‑fat versions make the gravy watery.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; paneer may become grainy after freezing.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• Prepare the tomato‑onion base a day ahead and refrigerate
• Paneer can be stored separately and added just before serving
• Reheat gently on low heat to retain creaminess