Paneer Curry

Why Make This Recipe

Paneer Curry is a delicious dish that combines soft cheese (paneer) with various spices and vegetables. It’s full of flavor and offers a great vegetarian option. You can serve it with rice or bread, making it a versatile meal for any occasion. Plus, it’s easy to prepare and perfect for sharing with family and friends.

How to Make Paneer Curry

Ingredients:

• 150g basmati rice, washed and rinsed
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mild chilli powder
• 200g block paneer, cubed
• 2 tsp vegetable oil
• 1 onion, roughly chopped
• 3 cloves garlic, roughly chopped
• A thumb-sized piece of ginger, roughly chopped
• 2 plum tomatoes, roughly chopped
• A large handful of spinach
• 100g frozen peas
• ½ lemon, juiced

Directions:

1. Put the rice into a pan with 300ml of water and a pinch of salt. Bring it to a boil.
2. Simmer for 1 minute, then cover with a tight-fitting lid and cook gently for 10 minutes.
3. Remove from the heat and leave to steam for 10 minutes. Fluff the rice up with a fork before serving.
4. Mix the spices on a plate, then roll the paneer in them, ensuring every cube is well coated.
5. Heat the oil in a deep non-stick frying pan and fry the paneer for 4-5 minutes until it’s crisp. Scoop it out onto a plate.
6. Put the onion, garlic, and ginger into a food processor and blend until smooth. Add this mixture to the pan with the remaining spices.
7. Cook for 10 minutes, stirring regularly, until darkened.
8. Blend the tomatoes in the food processor and add to the pan.
9. Add the paneer back into the pan along with the spinach, frozen peas, and 250ml of water.
10. Cook for 5 minutes until the peas are defrosted and the spinach has wilted. Season and add the lemon juice, then serve with the rice.

How to Serve Paneer Curry

Serve your paneer curry hot with fluffy basmati rice. You can also pair it with naan or roti, along with a side of yogurt or raita for cooling contrast. Garnish with fresh coriander if desired.

How to Store Paneer Curry

If you have leftovers, let the curry cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave when you’re ready to enjoy.

Tips to Make Paneer Curry

• Make sure to coat the paneer well with the spices for maximum flavor.
• Adjust the spices according to your heat preference. You can add more chili if you like it spicy.
• Fresh spinach works best, but you can also use frozen spinach if it’s what you have on hand.
• For a creamier texture, you can add a splash of coconut milk or cream.

Variation

You can change up the vegetables in the curry. Add bell peppers, carrots, or peas based on what you enjoy or have available. You can also replace paneer with tofu for a different taste and texture.

FAQs

1. Can I make Paneer Curry in advance?
Yes, you can prepare it a day ahead. Just reheat before serving.

2. Is Paneer Curry spicy?
It can be adjusted to your taste. Use mild spices for a milder curry or increase the chili powder for more heat.

3. What can I substitute for paneer?
You can use tofu or even cooked chicken if you prefer meat in your curry.

Paneer Curry

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious vegetarian dish combining soft cheese (paneer) with various spices and vegetables, perfect for serving with rice or bread.

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Ingredients

Scale 1x2x3x

• 150g basmati rice, washed and rinsed
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mild chilli powder
• 200g block paneer, cubed
• 2 tsp vegetable oil
• 1 onion, roughly chopped
• 3 cloves garlic, roughly chopped
• A thumb-sized piece of ginger, roughly chopped
• 2 plum tomatoes, roughly chopped
• A large handful of spinach
• 100g frozen peas
• ½ lemon, juiced

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Instructions

1. Put the rice into a pan with 300ml of water and a pinch of salt. Bring it to a boil.
2. Simmer for 1 minute, then cover with a tight-fitting lid and cook gently for 10 minutes.
3. Remove from the heat and leave to steam for 10 minutes. Fluff the rice up with a fork before serving.
4. Mix the spices on a plate, then roll the paneer in them, ensuring every cube is well coated.
5. Heat the oil in a deep non-stick frying pan and fry the paneer for 4-5 minutes until it’s crisp. Scoop it out onto a plate.
6. Put the onion, garlic, and ginger into a food processor and blend until smooth. Add this mixture to the pan with the remaining spices.
7. Cook for 10 minutes, stirring regularly, until darkened.
8. Blend the tomatoes in the food processor and add to the pan.
9. Add the paneer back into the pan along with the spinach, frozen peas, and 250ml of water.
10. Cook for 5 minutes until the peas are defrosted and the spinach has wilted. Season and add the lemon juice, then serve with the rice.

Notes

For a creamier texture, you can add a splash of coconut milk or cream. Adjust the spices according to your heat preference.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: paneer curry, vegetarian recipe, Indian cuisine, spicy curry, comfort food