Let me introduce you to yet another lip-smacking Paneer Curry – Paneer Peshawari ! If you are looking for an Easy Paneer Curry, then Paneer Peshawari is your go-to recipe. A rocking Indian gravy recipe that takes just 30 minutes and its fool proof every-time you make it.
When we moved home in October, things were quite un manageable. We really could not keep up with the routine, the new house , rented property and settling. At that time, we actually found a takeaway service who would deliver Homelike Indian Food every evening!
Life got a lot easier for those early days until we were settling down.. Takeaway meals that were healthier and balanced and we never had any complain.. Our menu had at least One Curry, One Dal, 3 Roti’s , A box of Rice, Yogurt and Pickle which was enough for the two of us every evening. We never got bored of the food that even after we got settled, we continued for a few more days. One of the meals had Paneer Peshawari and it was one of the best Paneer Curries we have ever had.
With a Cheerful thank you message, We had to write to the catering service asking about the delicious Curry. The catering guy sent us a rough recipe and I managed to work around with what they had provided. The taste that was recreated with the ingredients list was just the same and it was an awesome sense of achievement.
PANEER PESHAWARI INGREDIENTS
Paneer Peshawari Curry is a simple, easy and tasty paneer gravy recipe that can be made in just about 30 minutes. This recipe calls for basic ingredients that are available in our pantry.
Paneer – Either Store bought or make it at home. Paneer is easily available in most super stores in the cheese section.
Tomato Puree – Blend fresh tomatoes to make puree at home. Other alternatives can be store bought Passata sauce or even canned tomatoes.
Ginger Garlic
Cashewnuts
Essential spice powders
Kasuri Methi – are dried fenugreek leaves. Dry Roast the Kasoori methi in a pan, crush them between your palm and add them to the curry. Do not add Methi Powder to replace this ingredient.
I have made this easy Paneer curry a couple of times after this and every time we were licking our fingers till the bowls were clean. I reckon you should give this recipe a try and tell me how you enjoy them.
This recipe for Paneer Peshawari is one of the most favourite recipes on my blog as well as Pinterest.
MORE PANEER RECIPES TO TRY
Paneer Toasted Sandwich,
PANEER PESHAWARI RECIPE BELOW
Paneer Peshawari is a delicious Paneer Curry that can be stirred up in 30 minutes, still bringing the authentic Peshawari flavors.
- 250 gm of Paneer Cubes
- 1 Large Red onion finely chopped
- 1 Cup of Tomato Puree Roughly 2 tomatoes blended
- 1 Tsp Freshly grated Ginger
- 1 Tsp Garlic Paste or 2 Cloves of Garlic
- 12 Nos of Cashewnuts soaked in hot water
- 1/2 Cup of Cream
- 2 Tsp Kasthuri Methi
- 1 Tblspn Oil
- 1 Tbslpn Unsalted Butter
- 1 Tsp Cumin Seeds
- 1 Bay Leaf
- 3/4 Tsp of Turmeric
- 1 1/2 Tsp Chilli Powder
- 3/4 Tsp Garam Masala
- 2 Tsp Coriander Powder
- 2 Tsp Cumin Powder
- Salt to Taste Approx 3/4 Tsp
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Heat Oil + Unsalted Butter in a Pan, add Bayleaf & Cumin Seeds. Once Cumin Seeds splutter add chopped onions. Saute until they begin to change color to light brown. I often add a pinch of salt along with onions so they let out water and speeds up the process.
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Add Ginger Garlic and saute until raw smell is eliminated.
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Add Tomato Puree, spice powders and saute until the mixture begins to leave oil.
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Meanwhile, grind the soaked cashewnuts and set them aside.
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Once onion tomato mixture has begun to form a lump, add the cashew puree and saute for 2 minutes. Add 1/2 -3/4 Cup of water to the mixture.
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Stir in Paneer Cubes, cream, crushed Kasturi methi and a sprinkle of garam masala.
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Cook for another a minute and turn off the flame.
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Adjust the spices, by adding more if required and check for salt too.
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Serve Hot Paneer Peshawari along with Roti's / Nan Breads.
One of my favorite Paneer dishes! Love the creamyness the nuts give the sauce. Also love the color scheme of these series. Now you have be craving for a good curry!
Thanks Meeta for your lovely comments on the color scheme. Its means a lot to me. Yes .. its a creamy delicious curry, that can get one finger licking!
I do not understand what is meant by “12 Nos of cashew nuts”. Can you clarify the amount of cashews needed? Thank you!
Please use 12 Cashewnuts .
Hi. This looks so yummy, however could you tell me what kasthuri methi is?
Hi Janece, Kasthuri Methi is dried Fenugreek Leaves that you can easily find in an Asian grocery store.
Easy n look yummy will surely try ur receipe 🙂
Thank you for sharing your receipe…..I cooked it and it was yumm…
First off I want to say this is an amazing recipe as is. I’m making it again tonight and I just made it yesterday. But when is the butter in the ingredients to be added to the recipe?
Thank you for asking.. I usually add it along with oil in the first step. Just realised, I haven’t mentioned it.
I am so glad you loved it.
I am interested in making this. Sounds delicious although I am interested in knowing if the 2 tsp of kasthi methi/fenugreek is powder not leaves or what the equivalent would be? Thanks Val
I have added 2 tsp Methi Leaves.. Instead of adding powder, I might as well omit it. Please do let me know after you make it.
do I need to fry paneer prior to adding in the gravvy and dish without onion ginger and garlic during spl puja days.
recipe is xcelent
Thank you Shyam. I haven’t fried the Paneer. Also I am not sure if preparing this dish without ginger garlic would still impart the same flavors. You may as wel lcheck out my Paneer Makhani Recipe that can be prepared without Onion and Garlic.
Tried the recipe today.Loved it.Its a great dish Thank You
Thanks so much Sneha:)