Comfort and flavor and warmth and spice. This curry is everything I want in the winter. And it’s vegetarian! The paneer acts as soft pillowy transmitters for the silky creamy curry that is the just right amount of acidic from canned peeled tomatoes. It’s a labor of love, but oh it is worth it. Adjust the chili powder to your desired spice level – feel free to make it mild so the kiddos can try, or crank up the heat so you’re nearly sweating. Either way, it’s the most delightful and versatile curry! 

If you’re looking for a simpler curry, check out this 20 minute veggie curry recipe!

What you’ll need:

16 oz of paneer in 1/2 in cubes

1/4 cup Greek yogurt

1 tsp cumin seeds

1 cardamom pod

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp chili powder

3 tsp garam masala

1/2 yellow onion, diced

3 garlic cloves, minced

2 tsp ginger, grated

3 tbsp ghee or avocado oil

20 oz canned peeled tomatoes

1/3 cup heavy cream

For more recipes, click this link!

Directions:

1. Preheat oven to 375. In a bowl, mix the cubed paneer with yogurt and a heavy pinch of salt and pepper. Let it marinate for 30 minutes in the fridge (if you don’t have time, then allow to sit for at least 5 minutes)
2. Grab parchment paper and a baking sheet. Place the paneer on the parchment with a bit of space in between, not to overcrowd the pan.
3. Let the paneer bake in the oven for 20 minutes.
4. While the paneer is in the oven, let’s get started on the curry.
5. Grab a large sauté pan and put on medium heat. Add ghee or oil to the pan (I prefer ghee). Add in the cumin seeds, cinnamon, cardamom, onions, stirring occasionally and let all the ingredients become fragrant which takes 4-5 minutes. This is the base of your curry, which is lovingly called “tarka” it is what will give your curry life and bold flavor!
6. Then add in the garam masala, turmeric, chili powder, and a light pinch of salt to your tarka. Stir well. It will be paste-like which is exactly what we want!
   
7. Add in the tomatoes. Stir thoroughly so everything melts together. Starting to look more like curry, yes? After 3-4 minutes add all the items from the pot in a blender or use an immersion blender. Make sure you scrape any brown bits from the bottom of the pan before blending (that’s where all the good stuff is!!) Then blend until you have a silky smooth curry.
8. Bring all the ingredients back to the sauté pan and allow the curry to simmer on low heat for 20-25 minutes, stirring occasionally with a loose lid on top.
9. Remove the pan from heat and add in the heavy cream to your curry (or yogurt if you prefer) and gently stir until incorporated.
10. Add in a pinch more garam masala and salt to the curry, adjusting to your taste. If you like your curry with more of a kick, add in more chili powder.
11. Lastly add in the paneer. I like to top the curry with chopped cilantro. Serve with rice or naan and enjoy!!

Want to see this recipe in the making? Head to my Instagram and check out my reels!