Marry Me Paneer Curry

Say hello to Marry Me Paneer Curry, the kind of dish that’ll have everyone falling head over heels. Creamy, spiced just right, with a cheeky hit of chilli, it’s comfort food with serious charm. This is our delicious spin on the viral Marry Me Chicken recipe, made into a curry version with paneer. You could swap the paneer for chicken if you prefer. We love to add some pickled onions on top too, you could add your favourite pickles or even crispy onions.

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Ingredients

cardamom pods 5 (crushed)
onion 4 (diced)
black peppercorns ½ tsp
cinnamon stick 1
fresh coriander 1 handful (chopped)
basmati rice 240 g
paneer 400 g (diced)
ginger & garlic paste ½ tbsp
chilli powder ½ tbsp
ground cumin 2 tsp
ground turmeric 2 tsp
garam masala ½ tbsp
chopped tomatoes 400 g
double cream 60 ml

Method

Prep the ingredients

Crush the cardamom pods, discard the pods and keep the seeds.
Peel and dice the onions. Dice the paneer. Chop the fresh coriander.

Cook the onions

Heat a dash of oil in a large frying pan. Add the peppercorns, cardamom seeds and the cinnamon stick, toast for a minute.
Add the onions and cook gently for 20 minutes until they’re softened and golden brown. You might need to add more oil.

Cook the rice

Cook the rice according to the packet instructions.

Cook the paneer

While the onion is cooking prep & cook the paneer: prick the paneer all over with a fork then dice into small cubes. In a bowl combine the paneer, 1/2 of the chilli powder and 1/2 of the garam masala, season with salt.
Heat a dash of oil in a large frying pan over a high heat. Add the paneer and cook for 5-7 minutes until golden brown.
Transfer the paneer to a bowl of cold water and leave it to sit while you finish the sauce (this keeps the paneer lovely and soft).

Finish the curry

To the onions, add the ginger and garlic paste and cook for 2 minutes. Add the remaining chilli powder, ground cumin, turmeric, and the remaining garam masala.
Stir in the chopped tomatoes, then leave to simmer for 8 minutes. It’s ready when you see the oil starting to split out on the surface. At this stage you can blend it if you prefer a smooth sauce.
Drain the paneer, then add it to the sauce and heat through. Add the double cream and adjust the seasoning to taste.

Plate Up

Serve the Marry Me Paneer Curry with the fluffy rice and sprinkle the fresh coriander on top. Enjoy!

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