Spicy Green Curry with Paneer is a yummy alternate to the typical Indian restaurant menu item, Paneer Butter masala. This version is made with a delicious spicy gravy. Great to serve with rice and rotis.
In a medium skillet on medium flame, heat oil and add cashews, green chilies, garlic, onion, green pepper. Saute till the cashews are golden and the peppers are tender. Cool the mixture slightly and blend to a paste along with cilantro.
To make the Curry:
In the same pan, melt butter on medium heat. Add kasoori methi and the green ground paste. Cook till the oil starts to leave the sides, about 3~5 minutes.
Add the chopped paneer and simmer on low heat for 3~4 minutes.
Season with salt and stir in the cream. Cook till heated through, about 2~3 minutes. Serve hot with naan or roti.
Notes
Use tofu, chickpeas, white beans, mixed vegetables instead of paneer.
To make vegan butter paneer masala, substitute with tofu or beans, vegan butter, and coconut cream.
Leftover curry can be stored in an airtight container in the fridge for up to 3 days. It can be frozen in a freezer safe ziploc bag for up to 2 months.