Smoky Stone Flower (Dagad Phool) Paneer Curry

Smoky Dagad Phool Paneer Curry

A deeply aromatic restaurant-style paneer curry featuring rare Indian whole spices.

🌿 Ingredients:

• 250g paneer (cubed)
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1-inch ginger + 3 garlic cloves (crushed)
• 1 tbsp oil + 1 tbsp ghee
• 1 tsp cumin seeds
• 1 small Cinnamon Stick (Dalchini)
• 2 Whole Cloves (Laung)
• 1 piece of Stone Flower (Dagad Phool)
• ½ tsp turmeric, chili, and coriander powder each
• Salt to taste
• ¼ cup cream or cashew paste (optional)
• Coriander leaves for garnish

🥄 Instructions:

1. Heat oil + ghee in a pan. Add cumin, cinnamon, clove, and stone flower. Sauté till aromatic.
2. Add onions and cook until golden. Then add ginger-garlic paste.
3. Mix in pureed tomatoes and powdered spices. Cook until oil separates.
4. Add paneer cubes and salt. Mix gently.
5. Stir in cream or cashew paste, simmer for 5 mins.
6. Garnish with coriander leaves and serve hot.

💡 SPICELIFE Tip:

Always toast stone flower (Dagad Phool) before use to unlock its signature smoky aroma.