Tariwali Paneer is a rich and comforting North Indian curry made with fried paneer, peas, and a flavorful onion tomato gravy. The dish is slow cooked with aromatic whole spices, cream, kasuri methi, and warming garam masala to create a smooth and hearty curry that pairs perfectly with naan, roti, or rice.
- Serves: 6 People
- Prep Time: 20 minutes
- Cooking: 40 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams Paneer
- 2 cups Frozen peas
- 3 medium Onions
- 2 medium Tomatoes
- 2 medium Boiled potatoes, crushed
- 6 cloves Garlic
- 1 inch Fresh ginger
- 2 whole Green chilies
- 2 tablespoons Ghee
- 3 tablespoons Oil
- 1 tablespoon Cumin seeds
- 2 whole Black cardamoms
- 2 whole Green cardamoms
- 1.5 whole Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Hing
- 0.5 tablespoon Turmeric powder
- 0.5 cup Fresh cream
- 1 teaspoon Paprika
- 2 pints Water
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
31 g -
Carbohydrates
16 g -
Protein
20 g -
Fiber
4 g -
Sugar
5 g -
Sodium
620 mg
Procedure
-
8 minutesMark As Complete
Fry the Paneer
Heat a few tablespoons of oil in a large pan or kadai over medium heat. Add the paneer cubes and lightly fry them until they develop a gentle golden color on the outside. Stir carefully so the paneer does not break. Remove the fried paneer from the pan and set it aside for later.
-
5 minutesMark As Complete
Prepare the Masala Paste
Add the onions, garlic, ginger, green chilies, and tomatoes into a blender. Pour in a small splash of water and blend everything together until smooth. The mixture should become a thick and even paste that will form the flavorful base of the curry.
-
3 minutesMark As Complete
Temper the Whole Spices
Heat the ghee together with the reserved frying oil in a kadai over medium heat. Add the cumin seeds, black cardamoms, green cardamoms, and bay leaves. Roast the spices gently until fragrant and aromatic, allowing the flavors to infuse into the oil before adding the masala paste.
-
15 minutesMark As Complete
Cook the Curry Base
Pour the blended onion and tomato paste into the kadai and cook over medium heat while stirring regularly. Add the salt and hing, then continue cooking until the mixture thickens and begins releasing oil around the edges. Stir in the turmeric powder and continue cooking for a few more minutes to deepen the flavor.
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5 minutesMark As Complete
Add Cream and Vegetables
Mix the cream into the cooked masala and stir until fully combined. Add the paprika, frozen peas, and crushed boiled potatoes, then mix thoroughly so the vegetables are coated in the rich gravy. Allow the mixture to cook briefly so the flavors combine evenly.
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10 minutesMark As Complete
Simmer the Curry
Pour the water into the kadai and stir well to create a smooth curry consistency. Bring the mixture to a gentle boil, then lower the heat and cover the pan. Let the curry simmer slowly so the peas soften and the potatoes absorb the flavors of the masala.
-
5 minutesMark As Complete
Finish the Paneer Curry
Add the fried paneer into the simmering curry and gently stir to combine. Cook for a few more minutes so the paneer absorbs the gravy without becoming too soft. Finish the dish with garam masala and crushed kasuri methi, then turn off the heat and serve hot.
