Minty Paneer Curry

This is one easy quick-fix recipe, when you are short of time and you wish to eat a full Indian meal. I served it with frozen chapatis that you get in the supermarket here. It was ready in about half hour. 

Ingredients:

• 350 gms paneer(I used frozen)
  
• a big bunch (about a cup and half) of coriander and mint leaves (stems from the mint leaves removed)
• 3-5 tbsp of greek yogurt
• 3 medium sized onions
• 3 green chilies
• 4-5 garlic flakes
• 1 inch piece of ginger
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp cumin seeds
• 1 tsp of oil/butter/or ghee (or more according to taste)

Recipe:

• Take the required paneer out of the freezer, in case you are using frozen paneer and keep it on the counter to defrost)
• Wash and rinse the coriander and mint leaves and leave it in the strainer to drain out excess water.
• In a grinder, add 2 green chilies and ginger and pulse for a few seconds. Then add the coriander and mint leaves and pulse again till you get a fine puree. 
• Add the greek yogurt and salt and pulse again. 
• Take the puree out in another bowl.

• Add paneer to the coriander-mint-greek yogurt puree, mix well and leave it aside for 10-15 minutes.

• In the same grinder jar, add garlic and the remaining chili(optional) and get a fine paste. Take it out and puree the onions to get fine onion paste.

• Heat oil/butter/ghee in a pan and add cumin seeds and garlic-chili paste.

• Then add the pureed onion paste and saute it on a medium-low flame till it is well cooked and the oil separates ( it will not happen if you use just a tsp of oil :) ... just wait for it to dry, as mine)

• Add the marinated paneer and mix well.

• Cook on low-medium flame for 3-5 minutes.

• Add about 1/4-1/3 cup of water, if u want a wet curry and let it boil for about 1-2 minutes.

• Add garam masala, mix well and turn off the flame. 

• Garnish with mint leaves, hot melted butter or ghee or even a dollop of greek yogurt.

• Serve hot with chapati, naan, paratha or rice.

Quantity:

• about 4-5 servings

Notes:

• Reduce the quantity of greek yogurt to about 1 tbsp, if you want a dry curry or to eat the paneer as a appetizer.
• You can eat the dry version of this curry, as a filling to grilled sandwich (which we did the next day)
• You can substitute normal curd for greek yogurt. Hang the curd to get a thick creamy version, for an hour or two.