Paneer Curry

Step 1/10

• 2 onions

Cut 2 Medium Onions into diced sized pieces

Step 2/10

• 4 tbsp oil

Fry in oil, on medium heat until soft (~15 min)

Step 3/10

• 375 ml water

When lightly browned and translucent, add water and put to simmer on low for 5-10 minutes

Step 4/10

Use a potato masher to squish the fried onion/water mix until you get a smooth consistency

Step 5/10

• 1 tsp garlic paste
• 1 tsp ginger paste

Add garlic and ginger paste

Step 6/10

• 1 tsp salt
• ⅓ tsp chili powder
• 1 tsp ground coriander
• ¼ tsp turmeric
• ¼ tsp cumin seed

Add spices: salt, chilli powder, coriander powder, turmeric powder, cumin seeds. Cook on low for 5 minutes (covered). Add 5-10mL of water if the paste is sticking to the pot

Step 7/10

• 70 ml tomato paste

When your mixture starts to release oil, add tomato paste. Cook on medium-low for 10 min

Step 8/10

• 125 ml plain yogurt
• 1 green chili

Add yogurt and green chili. Cook on med-hi for 10 min or until oil is released. Mix constantly

Step 9/10

Add fenugreek leaves and remaining water (1 cup). Bring to boil. Cook on high for 5 min. Cook until oil separates