Paneer Punjabi Style
Step 1: Prepare the Paneer
Ingredients:
| Ingredient | Amount |
|---|---|
| Paneer, cut into cubes | 1 pack (300g) |
| Salt | 1/2 tsp |
| Black Pepper | 1/2 tsp |
| Red Chilli Powder | 1/4 tsp |
| Oil | 2 tbsp |
Instructions:
- Marinate the paneer for 10–20 minutes.
- Heat a cast iron pan and add oil. Brown the paneer on both sides. You can also use an air fryer — keep an eye on it to avoid burning.
- Optional: After cooking, place the paneer in hot water while you work on the sauce. This helps keep the paneer moist.
Step 2: Make the Cream Sauce
Ingredients:
| Ingredient | Amount |
|---|---|
| Oil | 1 tbsp |
| Cumin Seeds | 1 tsp |
| Bay Leaf | 1 pc (optional) |
| Tadka | 150g (half a packet) |
| Green Chilli (optional) | 1 (whole for flavour; halved for extra kick) |
| Chilli Powder | 1/4 tsp |
| Salt | 1/4 tsp (to taste) |
| Full Fat Cream | 400ml |
| Extra Cream | To drizzle on top |
| Dry Fenugreek Leaves | 2 tsp |
| Cilantro | To garnish |
Method:
- Heat oil in a kadai or pan over medium heat.
- Add cumin seeds and bay leaf. Once the seeds begin to sizzle, add Tadka to the pan.
- Add chilli powder and green chilli. If the Tadka is sticking, add 2 tbsp of water. Cook for 1 minute.
- Add cream and cook for 10 minutes until the gravy thickens.
- Add the paneer (set a few pieces aside for garnish) and fenugreek leaves. Cook for another 7–10 minutes over medium heat.
- Garnish with cilantro and a drizzle of cream.
- Serve with basmati rice or naan.
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