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SPICY DRUMSTICK PANEER CURRY

Drumstick Drama: Spicy Paneer Curry for Spice Geeks

Spicy Drumstick Paneer Curry is here to stir up your dinner routine with bold flavors, nutty richness, and creamy paneer goodness. Packed with spicy masala, tangy amchur, crunchy drumsticks, and buttery cashew-poppy paste, this flavorful Indian curry is the ultimate comfort meal for spice lovers and home cooks alike. Serve hot with rice or roti for a fiery, satisfying treat!


EXPLORE DRY MASALAS RECIPE'S    

Rich and spicy Drumstick Paneer Curry simmered in creamy cashew-poppy paste, perfect with rice or roti. A must-try for bold Indian flavors.¯

💡 Stirring Up Drumstick Curry Tricks for No-Fuss Cooks

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💡 Always pre-fry drumsticks for better flavor absorption. Soak poppy seeds in warm water for 15 mins to blend easily. Add grated paneer early so it soaks up spices. Kasuri methi at the end boosts aroma. Want it richer? Swap water with milk or coconut milk. A few drops of lemon just before serving brighten the taste and cut the richness. Don’t skip the fried cashews—they're golden magic!

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     Step-by-Step Recipe : 😎 Paneer Meets Drumstick: A Saucy Saga​

INGREDIENTS

  • 2 drumsticks, cut into small pieces
  • 1 large onion (sliced), 1 small onion (chopped)
  • 2 tomatoes (pureed)
  • 1 tbsp ginger-garlic paste
  • 3 green chilies (chopped)
  • 60g cashews
  • 1 tsp poppy seeds
  • 60g grated paneer
  • Curry leaves
  • 3 tbsp watermelon seeds
  • 1 tbsp shajeera
  • 1 tsp amchur powder, cumin powder, coriander powder, turmeric, red chili powder
  • 1 tbsp kasuri methi
  • 3 tbsp butter, 10 tbsp oil
  • Salt to taste, 2 cups water,lemon juice (optional)
​Paneer and drumsticks in a buttery masala curry with bold spices and tomato-cashew gravy. Perfect Indian vegetarian curry for spice lovers.

PREPARATION STEPS

  1. Fry Cashews: Heat 1 tbsp butter and 1 tbsp oil in a pan. Add cashew nuts and fry until golden. Remove and set aside.
  2. Make the Poppy Seed Paste: In the same pan, add poppy seeds, sliced onion, and watermelon seeds. Fry for about 5 minutes. Once cooled, blend them with 10g of the fried cashews and a little water to make a smooth paste. Set aside.
  3. Cook the Onions and Spices: In the same pan, add the remaining butter and oil. Add shajeera, chopped onion, curry leaves, and fennel seeds (saunf). Fry until the onion turns reddish-brown.
  4. Add Ginger-Garlic Paste and Green Chilies: Stir in the ginger-garlic paste and sauté for about 1 minute. Add chopped green chilies and cook for another minute.
  5. Cook Paneer and Drumsticks: Add the grated paneer and sauté for about 2 minutes until the oil starts to separate. Then, add the drumstick pieces and fry for 6-7 minutes until they are about 80% cooked.
  6. Add the Spice Powders: Sprinkle in turmeric powder, cumin powder, coriander powder, red chili powder, and amchur powder. Add 3 tablespoons of water and fry for 2 minutes to combine the spices well.
  7. Incorporate the Tomato and Poppy Seed Paste: Add the tomato puree and cook for 6-7 minutes until well cooked and the raw smell of tomatoes disappears. Then, mix in the poppy seed and cashew paste along with 1 ½ cups of water. Cook until the oil starts to separate from the curry, stirring occasionally.
  8. Final Touches: Add salt to taste and kasuri methi. Cook for an additional minute. Finally, stir in the fried cashew nuts and garnish with chopped coriander. Cook for another 2-3 minutes.
  9. Serve: Adjust seasoning with lemon juice if desired. Serve hot with rice or roti.


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