Paneer Thecha Curry

Ingredients

For the Green Thecha Paste

• 1 cup fresh cilantro, roughly chopped

• 3-4 green chillies

• 4-5 garlic cloves

• 2 tablespoons peanuts

• ½ cup milk, or as needed for grinding

For the Curry

• 250 grams paneer, cut into cubes

• 1 medium onion, finely chopped

• 1 teaspoon cumin seeds

• 1 teaspoon ginger-garlic paste

• 2 tablespoons curd

• ½ cup curd, whisked

• ½ cup milk

• ¼ teaspoon turmeric powder

• ½ teaspoon coriander powder

• ½ teaspoon cumin powder

• ½ teaspoon Kashmiri red chilli powder

• ¼ teaspoon garam masala

• Salt to taste

• 1- 2 tablespoons oil

• Water as needed

Method

1. Heat a pan and dry-roast the green chillies, garlic cloves and peanuts until lightly browned and aromatic. Allow them to cool.

2. Add the cilantro, roasted green chillies, garlic and peanuts to a grinder. Pour in a little milk and grind everything into a smooth paste. Add more milk as needed. Keep the green thecha paste aside.

3. Heat oil in a pan. Add the cumin seeds and let them splutter.

4. Add the finely chopped onion and sauté until it turns golden brown.

5. Add the ginger-garlic paste and sauté for about one minute, until the raw smell disappears.

6. Reduce the heat and add turmeric powder, coriander powder, cumin powder, Kashmiri red chilli powder and garam masala. Sauté the spices for a few seconds, taking care not to burn them.

7. Add 2 tablespoons of curd and cook for about one minute, stirring continuously.

8. Add the prepared green thecha paste and mix well. Cook over medium heat until the mixture thickens and begins to release oil from the sides.

9. Add the remaining whisked curd and milk. Mix continuously so the curd does not split.

10. Add a little water to adjust the consistency of the gravy. Season with salt and let the curry simmer for 3 to 4 minutes.

11. Add the paneer cubes and gently mix them into the gravy. Cover and cook over low heat for another 4 to 5 minutes.

12. Garnish with fresh cilantro and serve hot with roti, paratha, naan or rice.