Easy Tomato Paneer Curry

Posted by Nichole Leigh

When I make curry, it usually goes one of two ways: the preparation either takes me three hours, or it doesn't. The velocity of my curry preparation tends to depend on just how smooth and "restaurant-like" I want the sauce to be (without the cream). 

The following is a quick version of an everyday curry sauce that I prepare regularly. It is rather simple if you have a stockpile of diverse spices. (See Yogurt Curry with Onion Pakora for some tips on stocking up on Indian ingredients.) This curry features paneer cheese, which is something like an Indian farmer's cheese. You can purchase it in Indian markets, or if you're feeling really adventurous, you can make your own by following this recipe. 

Easy Tomato Paneer Curry

This curry is "easy" because I don't blend together the vegetables (wet masalas) before cooking them. Additionally, the familiar tomato flavor is generally palatable to newcomers to Indian food. The sauce is a little bit chunky, and absolutely delicious.

Ingredients

1 medium onion, chopped finely

2 cloves garlic, minced

1-2 hot peppers, like Serrano Peppers, minced

1 tablespoon fresh ginger, minced

1/2 teaspoon whole cloves

1 can (28 oz) crushed tomatoes

1/2 cup cilantro, chopped

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon Cayenne pepper

1 teaspoon garam masala

1/2 teaspoon cardamom powder

1/2 teaspoon paprika

1/2 teaspoon tumeric powder

1/2 teaspoon cinnamon 

1/4 teaspoon salt

1/2 cup plain yogurt

12 oz. paneer cheese

Directions

1. In a medium saute pan, heat olive oil. Add the onion, garlic, peppers, ginger, and cloves. Cook until the onions become translucent and begin to caramelize, about 7 minutes.

2. Add the tomatoes and cilantro. Allow to cook until the oil rises to the top of the sauce, about 10 minutes. 

Mix in the spices. Add the yogurt one tablespoon at a time, stirring constantly to avoid curdling. Allow to cook for another 12-15 minutes.

3. Mix in the paneer cheese, and stir gently. Allow to cook for another 5-7 minutes so that the paneer cheese absorbs the flavors. 

4. Serve with basmati rice or chipati.