Let’s make paneer curry. If you’re lactose intolerant, you probably want to skip this one. Actually, really skip this one. Let’s start out by Browning those onions real, real brown. Then add in your ginger and garlic and add a tiny bit of water just so it doesn’t catch at the bottom. Next, add in all your spices. The spices are always listed in the caption. Then go in with your chopped tomatoes and let that simmer for about five minutes whilst you chop up your paneer. I do mine in little cubes and then you can brown them in a frying pan if you like, but I personally don’t think it’s necessary. I go straight into the pan, add some water, and then add in your cream, again listed in the caption. And then pop that lid on and let it simmer on low for around about 15 to 20 minutes until it looks like this. You can dry it up more if you like. At this point it’s pretty much done. All you’re gonna do is add in your chopped coriander, cilantro, and then finish off with your dried fenugreek leaves. And that’s it folks, the dish is done. Grab your favourite rice, roti, naan, biryani, whatever you fancy and tuck in. This is one of the easiest curries you’re going to make and tastes bloody gorgeous.