Pairs well with 3 Mirch Paneer Curry
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3 Mirch Paneer Curry
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A spicy paneer curry flavored with three types of chillies, this dish is a testament to the enduring appeal of Indian spices. Best enjoyed hot, it's a perfect blend of heat and flavor.
00:45:00 total
Serves 6
medium
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Ingredients
- green chillies - 6-7 (less spicy & roughly chopped)
- garlic cloves - 3-4
- black peppercorns - 2 tbsp
- Degi red chili powder - 1 heaped tbsp
- salt (to taste)
- oil - 1 tbsp
- paneer - 800 gms (cut into diced)
- curd - 1 cup (beaten)
- onions - 2 large (roughly sliced)
- water - 1 cup
- coriander powder - 1 tbsp (optional)
- dry Kashmiri red chillies - 2-3
- cumin seeds - ½ tsp
- fresh red chillies - 2-3 (roughly chopped)
- sugar (a pinch)
- coriander sprig (for garnish)
- fresh cream (for garnish)
Instructions
- Prepare the paste: Combine green chillies, garlic, black peppercorns, Degi red chili powder, salt, and oil in a bowl. Grind into a smooth paste.
- Marinate the paneer: Mix paneer with prepared paste and set aside to marinate.
- Fry the paneer: Heat oil in a pan, fry the marinated paneer until golden, and set aside.
- Prepare the curd mixture: Mix curd with prepared paste and set aside.
- Cook the curry: Saute onions in oil until translucent. Add water, curd mixture, and coriander powder. Cook for 5-6 minutes. Add water to adjust consistency and bring to a quick boil. Add fried paneer and simmer for another 5-6 minutes.
- Prepare the tadka: Heat oil, add dry red chillies, cumin seeds, green chillies, and toss. Add fresh red chillies, sugar, and salt, and toss for a minute.
- Finish the dish: Add prepared tadka to the curry, mix well, and garnish with coriander and fresh cream before serving.
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