This recipe is one of my favourite ways to do Paneer. in the same Guyanese style as my mom used to make chicken curry. It is rich with masala and curry powder and uses a curry paste made with blended seasoning as its base.
INGREDIENTS
2 Pack2 Amaya Milk Co. Paneer
2½ teaspoons onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ yellow onion
1 scallion
2–3 cloves garlic
2 tablespoons cilantro
2 tablespoons parsley
1 wiri wiri pepper (optional)
⅔ cup water (or more if needed)
1 tablespoon + 1 teaspoon curry powder
⅛ teaspoon turmeric
½ teaspoon ground coriander
¾–1 teaspoon roasted ground cumin (geera)
⅛ teaspoon garam masala
½ teaspoon ground mustard
⅛ teaspoon paprika (optional)
1½ tablespoons oil
1 large potato (peeled and diced)
Instructions
1. Season the Paneer
Cut paneer into medium cubes
Add onion powder, granulated garlic, and salt to the Paneer and mix gently (do not mash paneer)
Optional: add 1 tablespoon of the blended herbs from below
Set aside (longer marination is better to allow the flavour to absorb)
2. Make the Curry Paste
Add the onion, garlic, scallions, cilantro (coriander leaves), parsley and wiri wiri peppers (if using) plus 1/2 cup of water to a food processor or a blender and blend until it becomes a smooth paste (about 1 minute). Then add the blended herbs to a mixing bowl.
To the blended herbs add the yellow curry powder, ground turmeric, ground coriander, roasted ground cumin (geera), garam masala, ground mustard and paprika (if using) and mix to form a paste. You may add another 1/2 cup of water if the paste is too thick.
3. Cook the Curry
Heat up a large pot on high heat. When the pot is hot add the oil and allow the oil to get hot but not smoking. Then add the curry paste you made earlier and cook for about 5-8 minutes, stirring often to prevent burning. Add more water if it starts to burn before the cook time is up. You are ready to move on to the next step when the paste looks a bit dry and you see some oil separation.
4. Cook the Potatoes
Next add the diced potatoes, cover and cook on medium-high until about 80% tender. Add water if the sauce gets too thick.
5. Finally Add the Seasoned Paneer
Gently add seasoned paneer and mix mix carefully to avoid breaking
Simmer uncovered or partially covered for 1-2 minutes only
Add a little water if needed for sauce consistency.
Do not overcook—paneer should stay soft, not rubbery
• Optional upgrade: lightly pan-fry paneer cubes before adding for better texture
Recipe adapted from https://metemgee.com/guyanese-style-chicken-curry/#recipe