Paneer Curry

Paneer Curry made with pistachios and almonds is a delightful recipe!

I am sure you lot have had paneer curry before so what makes this one so special? I am glad to explain, this is one of the easiest, nut-based and delicious paneer curry which goes well anything.

I am not big on eating gluten-free every day or leaving all the grains out of the diet or go vegan but I believe in a healthy lifestyle by consuming healthy food.

Well, this is what exactly modern father of medicine Hippocrates said,  “Let food be thy medicine!” And I completely convinced by it although I like to modify that principle by saying, “Let delicious food be thy medicine!” 😀

So whilst I was trying to come up with something new and something delicious, I thought of this paneer curry which is tomato and nuts based.

I usually make nut-based gravies either with almonds or with cashews but because I wanted to introduce some more good fats in this recipe, I added some pistachios.

Let me tell you the texture and consistency of this gravy was so smooth and silky, I absolutely loved it!

I recently served this with my Baby Corn Rice and it was a big hit! It was a great combination.

This Paneer Curry can easily be vegan.

If you want to make this vegan you can replace paneer with tofu and cream with coconut cream. I like to pan-fry the tofu in these kinds of gravies so it doesn’t break and become all mushy. You can also make this curry with soya chunks or Chickpea flour dumplings.

Vegetarian or vegan, do give this recipe a try! You will love it.

Ingredients:

• 1 small onion sliced
• 200g paneer cut in squares
• 2 cloves of garlic
• 1 small piece of ginger
• 2 or to taste green chillies
• 6 almonds
• 1 tbsp pistachios
• 250ml tomato puree, I used pasata
• 2 tbsp mustard oil
• 1 tbsp coriander powder
• 1 tsp or to taste red chilli powder

• ¼ tsp turmeric powder
• Salt to taste
• ½ tsp jaggery or honey or sugar
• 1 bay leaf
• 3 green cardamoms
• 1 clove
• 1 cup milk
• ½ cup cream
• 1 tsp garam masala
• Fresh coriander for garnishing
• ½ tsp black pepper powder