Ingredients
For the paneer
- 400 g paneer, cut into 2–3 cm cubes
- 1 tbsp vegetable oil or ghee
- ¼ tsp turmeric
- ½ tsp Kashmiri chili powder or mild paprika
- ¼ tsp salt
For the curry
- 2 tbsp oil or ghee
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 medium red bell pepper, diced
- 2 medium tomatoes, chopped
- 2 tbsp tomato paste
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp Kashmiri chili powder
- ½ tsp turmeric
- ½ tsp garam masala
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- 2 cups fresh spinach, roughly chopped
- ¾ cup heavy cream or 1 cup coconut milk
- ½–1 cup water
- 1 tsp dried fenugreek leaves (kasuri methi), optional
- 1 tsp lemon juice
- 2 tbsp fresh cilantro/coriander, chopped
Optional for extra richness
- 1 tbsp butter
- 2 tbsp cashews, soaked and blended with a little water
- ½ tsp sugar, if the tomatoes are very acidic
Instructions
1. Prepare the paneer
Pat the paneer dry with paper towels.
Toss it with:
- turmeric
- chili powder
- salt
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add the paneer cubes and cook for 2–3 minutes per side, turning occasionally, until they’re golden brown.
Don’t overcook them or they’ll become chewy.
Remove the paneer and set aside.
Tip: If your paneer is very firm, soak the cooked cubes in warm water for 10 minutes, then drain. This keeps them soft.
2. Build the curry base
In the same pan, add another 1–2 tbsp oil.
Add the cumin seeds and let them sizzle for about 20 seconds.
Add the chopped onion and cook for 5–7 minutes, until soft and lightly golden.
Add the ginger and garlic.
Cook for another 1 minute.
3. Add the peppers and tomatoes
Add the diced red bell pepper.
Cook for about 3 minutes.
Then add:
- chopped tomatoes
- tomato paste
- ground coriander
- Kashmiri chili powder
- turmeric
- ground cumin
- salt
Cook for 7–10 minutes, stirring occasionally, until the tomatoes become very soft and the mixture thickens.
You want the oil to start separating slightly around the edges.
4. Blend the sauce
For the smooth, restaurant-style texture seen in the photo, transfer the tomato mixture to a blender.
Add about ½ cup water and blend until mostly smooth.
Return it to the pan.
If you prefer a more rustic curry, simply leave the sauce unblended.
5. Add the spinach
Add the chopped spinach to the sauce.
Stir and cook for 2–4 minutes, until the spinach wilts.
The spinach should remain visible rather than being completely blended into the sauce — this will give you the appearance shown in the photo.
6. Make it creamy
Reduce the heat to low.
Add either:
For a creamy Indian-style curry:
- ¾ cup heavy cream
For a lighter/dairy-free version:
- 1 cup coconut milk
Stir gently.
Add a little water if the curry is too thick. You want a pourable but fairly thick sauce.
Don’t boil aggressively once the cream/coconut milk is added.
7. Add the paneer
Return the browned paneer to the curry.
Add:
- garam masala
- kasuri methi, crushed between your fingers
- butter, if using
Simmer gently for 4–5 minutes so the paneer absorbs the sauce.
Taste and adjust the salt.
If it tastes a little too acidic from the tomatoes, add ½ tsp sugar.
Finish with 1 tsp lemon juice.
8. Garnish
Spoon into bowls and garnish with:
- fresh cilantro/coriander
- a small drizzle of cream
- a few drops of oil or melted butter
- optional crushed kasuri methi
For the presentation in your photo, keep several golden paneer cubes sitting on top rather than burying all of them in the sauce.
What to serve with it
It’s excellent with:
- basmati rice
- jeera rice
- garlic naan
- plain naan
- roti
- paratha
For the pictured dish, I’d serve it with steamed basmati rice or naan.
To make it taste especially close to the photo
Use Kashmiri chili powder rather than regular chili powder — it gives the curry that beautiful orange-red color without making it extremely hot. Also, pan-fry the paneer until distinctly golden and use coconut milk instead of cream if you want the slightly orange, silky appearance visible in the photo.