Restaurant-Style Paneer Curry with No10 Spice

Restaurant-Style Paneer Curry with No10 Spice

A rich, smooth and aromatic paneer curry made with garlic, green chilli, tomatoes, cashew nuts, ghee, butter and the No10 Spice range. This recipe creates a deep, restaurant-style gravy with layers of flavour.

Ingredients

For the Paneer Marinade

  • Paneer, cut into cubes
  • 1–2 tbsp oil
  • 2–3 garlic cloves, finely chopped
  • 1–2 green chillies, finely chopped
  • Salt, to taste
  • No10 Spice Turmeric
  • No10 Spice Red Chilli Powder
  • No10 Spice Coriander & Cumin Powder
  • No10 Spice Naram® Masala

For the Curry Base

  • 2 tbsp oil
  • 3–4 whole garlic cloves
  • Salt, to taste
  • No10 Spice Turmeric
  • No10 Spice Red Chilli Powder
  • No10 Spice Coriander & Cumin Powder
  • No10 Spice Naram® Masala
  • Tomatoes, chopped
  • A handful of cashew nuts
  • 1 tbsp ghee
  • Hot water, for making the spice paste
  • Dried methi, crushed
  • Butter, to finish

Method

1. Marinate the Paneer

Add the paneer to a bowl with oil, finely chopped garlic, green chilli, salt, No10 Spice Turmeric, No10 Spice Red Chilli Powder, No10 Spice Coriander & Cumin Powder and No10 Spice Naram® Masala.

Mix everything together until the paneer is fully coated. Leave it to sit while you prepare the curry base.

2. Make the Tomato and Cashew Curry Base

Heat oil in a pan and add the whole garlic cloves. Let them cook gently until they become fragrant.

Add salt, No10 Spice Turmeric, No10 Spice Red Chilli Powder, No10 Spice Coriander & Cumin Powder and No10 Spice Naram® Masala. Mix well so the spices cook into the oil.

Add the chopped tomatoes and cashew nuts. Cook everything down until the tomatoes soften and the cashews become tender.

Once cooked, allow the mixture to cool slightly, then blend into a smooth curry sauce.

3. Cook the Final Curry

In the same pan, add ghee and pour the blended curry sauce back in.

In a small bowl, add No10 Spice Turmeric, No10 Spice Red Chilli Powder, No10 Spice Coriander & Cumin Powder, No10 Spice Naram® Masala and salt. Mix with a little hot water to make a smooth spice paste.

Add this paste to the pan and cook it into the sauce until the gravy becomes rich, glossy and aromatic.

4. Add the Paneer

Add the marinated paneer into the curry and gently mix everything together.

Let it simmer until the paneer is cooked through and the flavours come together.

5. Finish the Dish

Crush dried methi between your palms and sprinkle it into the curry.

Finish with a knob of butter and stir gently until the curry becomes glossy and rich.

Serve hot with roti, naan, paratha or rice.

Serving Suggestion

Best served with soft naan, chapati or jeera rice. For a richer finish, add a little extra butter on top before serving.

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