Pistachio Paneer Curry
Soft paneer in a creamy pale-green pistachio gravy. Festive-feeling paneer pista curry for roti or rice, weeknight-friendly.
Equipment
- Blender
- Wide pan
Ingredients
For the pistachio paste
- 1/2 cup unsalted shelled pistachios about 70 g
- hot water for soaking
- 2-3 tablespoons water for blending
For the gravy
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 medium onion roughly chopped
- 1 tablespoon ginger-garlic paste or 1 inch ginger + 4 garlic cloves
- 2 medium tomatoes roughly chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder mild heat and color
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt or to taste
- 3/4-1 cup water as needed
- 1/4 cup fresh cream or thick yogurt whisked smooth, plus more to finish
- 1 teaspoon kasuri methi crushed
- 1 green chili slit, optional
- 1 tablespoon chopped cilantro for garnish
- chopped pistachios a few, for garnish
For the paneer
- 250-300 g paneer cut into soft cubes
- 1 teaspoon oil optional, for a light pan sear
Instructions
Make the pistachio paste
- Soak pistachios in hot water for 20 minutes. Drain. Rub in a clean towel to remove most skins if you want a greener gravy. Blend with 2 to 3 tablespoons water into a smooth paste.
Cook the gravy
- Blend onion, tomatoes, and ginger-garlic paste until smooth. Keep ready.
- Heat oil or ghee in a wide pan on medium. Add cumin seeds and let them crackle. Add the slit green chili if using.
- Pour in the onion-tomato paste. Cook 6 to 8 minutes, stirring often, until the raw smell goes and the paste thickens.
- Add the pistachio paste. Cook on medium-low 5 to 7 minutes, stirring so it does not catch. The mixture should smell toasted and look glossy. Splash a little water if it sticks.
- Add turmeric, Kashmiri chili powder, coriander powder, and salt. Cook 1 minute until fragrant.
- Add 3/4 cup water and bring to a gentle simmer. The gravy should look pourable and pale green, not watery.
Finish with paneer
- Optional: Warm paneer cubes in 1 teaspoon oil for 1 to 2 minutes until the edges soften. Do not brown hard. Or add paneer straight to the gravy.
- Add paneer to the gravy. Simmer on low 2 to 3 minutes so the cubes warm through.
- Turn the heat to low. Stir in cream or whisked yogurt and crushed kasuri methi. Warm 1 to 2 minutes. Do not boil hard after adding dairy.
- Taste for salt. Finish with garam masala, cilantro, and a few chopped pistachios. Add a spoon more cream on top if you like it richer.
Notes
Use unsalted shelled pistachios. Salted snack pistachios throw off seasoning.
Soak and rub off most skins for a greener, less bitter gravy. Cook the paste on medium-low.
Add cream or yogurt off a hard boil so the gravy stays smooth.
Soft store-bought paneer can go straight into the gravy. A light warm-through is optional.
Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with a splash of hot water.
Tried this recipe?Let us know how it was!