Quick Paneer Curry

This is a good curry for those weekend lunches when you want to throw together a meal without much effort. And, paneer  is a good choice for a vegetarian main course or a side-dish for a non-vegetarian meal. The curry is simple and a good choice to use that jar of tomato puree in the fridge. Right, now for a few basics. You do have to cut 2 small onions and slit a green chilly. And the curry serves a small group of four.  Put the rice to cook while you fry the onions and start on the making of the curry. At the same time you can boil some potatoes if you want to add them to the curry. I like potatoes so I put some on boil while the curry base is frying. It is easy and trust me very delicious with dal, rice and a couple of pakoras.

Ingredients:
1 slab of paneer
2 medium potatoes
1tsp cumin seeds
2 small onions sliced
2tbsp ginger-garlic paste
2 green chilly slitted
1tsp red chilli powder
1tsp kitchen king powder
1tsp coriander powder
1tsp garam masala
2tbsp tomato puree
salt to taste
Oil for cooking
Water as needed

Method:
Heat oil. Splutter cumin seeds. Fry the onions. This will take around ten minutes on high heat. As they brown add the ginger-garlic paste and a little bit of red chilli powder to the mix.
Add one green chilly. Mix everything together. Add the tomato puree and the spice powders barring the garam masala. Season the curry base.
At this point, add the water, paneer and potatoes. Simmer for a few minutes. Finally, add the garam masala and the green chilly. The curry should be done in about five minutes.
Serve with hot rice and make some hot crispy nuggets to go with it.