Paneer Kulia Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
• STEP 3.Add paneer cubes and cook for a few minutes until the paneer absorbs the flavors of the masala.
• STEP 4.Finally, add fresh cream and kasuri methi (dried fenugreek leaves). Mix well and cook for another 2-3 minutes.
• STEP 5.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• To make the dish spicier, you can add green chilies or increase the amount of red chili powder.
• For a healthier version, you can use low-fat paneer or substitute it with tofu.
• If you prefer a thicker gravy, you can add cashew paste or almond paste to the masala.

Storage and Serving

• Paneer Kulia can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Paneer Kulia as a main course with naan, roti, or rice.