There are a few ev are a few evenings when you glance at the time, notice your energy fading, and still desire a dinner that would be comforting and filling. Instant noodles might not be your choice and you certainly would not want to spend half an hour chopping vegetables. A plain paneer curry then turns out to be the ideal solution. By using Noice malai paneer and Noice ginger garlic paste, the entire meal is done in such a short time that you hardly feel like you have cooked. Five minutes to prep. Twenty minutes to cook. A proper feast on a weekday.
Why This Paneer Dinner Works So Well
A good fast dinner needs two things. Ingredients that save time and a method that does not demand constant attention. malai paneer gives the curry a creamy base without needing long cooking. The cubes stay soft and soak up flavour immediately. ginger garlic paste takes care of the flavour work you normally spend time peeling, chopping, and grinding. It blends evenly the paste and gives the gravy that deep, savoury aroma that is the most typical feature of paneer curries.
Each of them alone is good, but together they make this recipe taste like something you put effort into.
Start With A Quick Flavour Base
Warm up oil or butter in a pan. Put one teaspoon of ginger garlic paste in the hot oil and let it sizzle for a few seconds. Most of the flavour is actually set by this alone. Add finely chopped onions and cook until soft. Add tomato puree and the spices that you usually use like chilli powder, turmeric, and coriander powder. The ginger garlic paste is the reason that the spices open up quickly, so you can have your base ready in a very short time.
This whole step takes barely five minutes, which is the magic of using a ready paste that still tastes fresh.
Create Creaminess Without Extra Steps
Once the tomatoes reduce, add cream or milk and give everything a gentle stir. Let the mixture simmer slowly until it thickens. Add another half spoon of ginger garlic paste if you want the flavour to deepen. You will notice the sauce turning glossy and rich. This is the moment the kitchen smells like you are making something far more elaborate than a weeknight dish.
Bring In The Paneer And Let It Simmer
Cut the malai paneer into cubes and add them to the gravy. Handle them gently because malai paneer is soft and delicate, which is exactly what makes the curry feel indulgent. Allow the paneer to cook on a low heat for eight to ten minutes. Sprinkle the spices garam masala and kasuri methi at the end for that restaurant style fragrance.
If you want the gravy even richer, stir in one more small piece of malai paneer. It melts beautifully and adds a silky finish.
A Weeknight Meal That Feels Like A Treat
After cooking the curry, pair it with rice or rotis, and delight in the comforting warmth that it brings, especially after a tiring day. A curry from this recipe with the addition of malai paneer is super creamy and rich in flavour and ginger garlic paste adds a layer of depth in the taste. It’s a recipe that can be made in no time, is very delectable, and is ideal for those evenings when you are short of time.
