paneer curry

Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper

Paneer with broccoli & sesame

sprouting broccoli

vegetable oil

asafoetida

tsp cumin seed

sesame seeds

green chilli

brown mustard seeds

curry leaves

onion

paneer cheese,

tbsp grated ginger

garlic

lemon juice

½ tsp ground mace

Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.

Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

This one-pot paneer curry recipe requires less than 30 minutes. It is perfect for a busy weeknight family dinner.

Paneer Curry Recipe

tomato

garlic cloves

ginger

green chili chopped (mildly spicy)

water

cooking oil

paneer (cottage cheese),

bay leaf

cumin seeds (jeera)

salt

red chili powder

turmeric powder

coriander powder

fenugreek leaves (kasuri methi)

Garam Masala ((get recipe))

Cup fresh cream

coriander

To make the curry paste, blend onion, tomato, garlic, ginger, and green chili using water to make a smooth paste. Transfer it to a bowl and set it aside.

Heat oil in a heavy bottom kadhai. Once the oil is hot, add bay leaf and cumin seeds. Saute for 10 - 20 seconds.

Next, add the curry paste, salt, red chili powder, turmeric, and coriander powder. Fry the paste till oil starts separating from the masala. This takes less than 5 minutes on high heat.

Next, add water, kasuri methi, paneer cubes, garam masala, and cream. Stir to combine all the ingredients nicely.

Cover and cook the curry for 5 minutes. This softens the paneer cubes and allows them to absorb the flavor of the curry.

Turn off the heat. Garnish with fresh coriander leaves.

Serve Paneer Curry with roti or rice.

https://www.youtube.com/watch?v=tEqWiAkcJYA

This one-pot #paneercurry recipe requires less than 30 minutes. It tastes best with lachha paratha, tandoori roti, or naan. You can serve it with basmati rice as well. Paneer Curry is perfect for a busy weeknight family dinner. Be sure to watch the video!

Get Full Written Recipe: https://www.funfoodfrolic.com/paneer-curry-recipe/

30 Minutes Paneer Curry Recipe

This delicious Chilli Paneer recipe is easy to follow. We will provide you with all the information on how to make Paneer Curry. Chilli Paneer is a popular Indo-Chinese dish, typically cooked with chillies or chilli sauce.To create a spicy semi-dry sauce perfect served with rice or noodles as a main or side dish to other Asian recipes.Or, if you prefer it sweeter, Manchurian Paneer is made the same way without chillies or chilli sauce.

Chilli Paneer Curry (Paneer Manchurian)

tbsp Cornflour

tbsp Garam Masala

Salt & Pepper

200 gram Paneer (cubed)

tbsp Vegetable Oil

Red Pepper (bell) (diced)

Onion (diced)

Spring Onions (finely sliced)

Green Chilli Peppers (finely sliced)

Garlic (finely chopped)

Ginger (finely chopped)

tbsp Tomato Ketchup

tbsp Rice Wine Vinegar

tbsp Soy Sauce

tsp Brown Sugar

Coriander Leaves

Spring Onion (sliced)

Prepare

Mix cornflour with spices in a large bowl.

Cheese

Add cubes of paneer cheese and coat with the mix.

Heat oil in a large pan/wok and fry the coated paneer for approximately 3 minutes on each side until golden.

Towel

Remove cheese onto a kitchen paper towel to remove excess oil.

Soften

Add more oil into the pan if needed?Over a medium heat soften the peppers onions and spring onions for 8 mins

Chillies

Next, add the chilli, ginger and garlic, and stir through for 2 mins.

Sauce

Add the ketchup, vinegar, soy sauce and sugar. Stir to combine and taste; add more of these ingredients to suit your prefered taste. Sugar for sweetnessSoy Sauce for saltinessVinegar for sournessIf you want a runnier gravy sauce, see the advice in the blog post.

Coat

Add fried paneer back to the pan and stir to coat in the sauce.

Heat

Once heated through, your Chilli Paneer Curry is ready to serve.

Serve

Serve with fresh coriander leaves and spring onion on top

This Dhaba style Paneer Curry is delicious, flavorsome and easy to make. Serve it with roti, paratha, naan or plain rice.

Paneer Curry Recipe (Dhaba Style)

Paneer ((cubed, 12 to 16 pieces))

Kashmiri red chilli powder

½ teaspoon garam masala

crushed kasuri methi ((1 tablespoon dried fenugreek leaves))

oil ((+ 1 tablespoon ghee - optional))

ghee ((to fry paneer))

cumin seeds ((Jeera))

black cardamom

green cardamoms

cinnamon (piece)

cloves

red chilies

onions

ginger (grated

garlic (grated

tomatoes (deseeded & chopped or grated)

garam masala

cumin powder

roasted besan ((roasted gram flour, read notes))

yogurt ((or malai or cultured cream, read notes))

salt ((more

coriander leaves ((to garnish))

Mix together salt &amp; spices (mentioned under marinade) in a bowl. Place the paneer pieces and coat them gently with the spices. If it is too dry, add a splash of water. Keep aside until needed later.

Fine chop onions or mince in a FP. Begin to cook while you prepare the rest of the ingredients.

Heat oil in a pan and add the whole spices - bay leaf, black cardamom, green cardamoms, dried red chillies, cumin, cinnamon &amp; cloves.

Once they begin to sizzle, add the onions and stir fry on a medium high heat for 4 to 5 minutes, stirring often.

Later reduce the heat and cook on a medium to low heat until the onions begin to caramelize &amp; turn light brown but not burnt.

Reduce the heat to low and stir in the ginger garlic. Saute for a minute until the raw flavor is gone.

Stir in the dry spices, roasted besan and salt. Stir well and fry for a minute or 2 until the mixture turns aromatic. If you want you may add ghee at this stage.

Add the chopped or grated tomatoes and mix well. Cook until the onion tomato masala blends well and turns thick.

Take 1 tablespoon of this onion masala and mix it well into the whisked yogurt or cultured cream. Pour this into the pan and cook until you see traces of oil being separated from the masala.

Preparation

Pour 1½ cups water and bring it to a boil on a high heat. Reduce the heat and cook covered until you see traces of oil on top of the curry. Taste test and adjust salt &amp; garam masala if you want.

While that cooks, in another non-stick pan heat a teaspoon ghee. Place the paneer pieces in the hot pan and coat them with ghee. Fry on a medium heat to bring out the flavors of the spices. Take a spoon and stir them. Do not over fry, it just takes a few minutes.

Add this paneer along with the ghee to the cooked curry. Make sure your curry isn&#39;t too thick. It has to be slightly flowy so the extra moisture liquid goes into the paneer keeping it soft.

Give a gentle stir and cook covered on a low heat for 2 mins. Transfer to a serving bowl and garnish with coriander leaves. Serve with plain rice, roti, paratha, naan or with jeera rice.

How to make Paneer Curry

https://www.youtube.com/watch?v=zCTnDXnkcqE

Paneer Curry made in Dhaba style with pantry staples. It can be served with rice, roti, paratha or with flavored rice. Get the full recipe on my blog:
https://www.indianhealthyrecipes.com/paneer-curry/

Paneer Curry (Dhaba Style)

A really easy vegetarian curry that's full of flavour - just throw all the ingredients for this paneer tikka masala in the slow cooker, and leave it to do its thing!

Slow cooker paneer tikka masala

onion, (sliced

bell

mushrooms, (quartered)

garlic, (minced)

tsp minced ginger or ginger puree

tomatoes

tsp smoked paprika

tsp cumin

tsp turmeric

tsp coriander

Salt

Black pepper

tbsp double / heavy cream

Add the first 11 ingredients (paneer through ground coriander) to the slow cooker, and add a generous pinch of salt and pepper. Mix well, and cook on high for 4.5 - 5 hours, until the vegetables are all soft.

Add the cream, and mix well. Serve topped with another drizzle of cream if desired, and some fresh coriander (cilantro)

Paneer curry recipe is a rich and delicious curry made in an onion-tomato-cashew curry base with soft paneer cubes or Indian cottage cheese.

Paneer Curry

onion (or 1 large onion

tomato (or 2 large tomatoes

cashew (or 12

Ginger Garlic Paste

Paneer ((Indian cottage cheese)

red chilli powder (or add as per taste)

Coriander Powder

½ teaspoon Garam Masala

green chilies, (slit)

coriander leaves

salt (as required)

water (or add as required)

½ teaspoon kasuri methi ((dry fenugreek leaves))

light cream (or low fat cream

sugar ((optional))

coriander leaves (- for garnish)

First soak 12 to 15 cashews in hot water for 20 to 30 minutes.

When the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. Crush the ginger and garlic to a paste in mortar-pestle.

In a blender jar or grinder jar, take the chopped onions. Without adding any water grind or blend to a smooth paste.

Remove the onion paste in a bowl and keep aside.

To the same grinder jar, add chopped tomatoes. Also add the soaked cashews.

Again without adding any water, grind or blend both tomatoes and cashews to a smooth paste. Keep the jar aside.

Heat tablespoons oil in a thick bottomed pan or kadai.

Add the onion paste.

On a low heat begin to sauté the onion paste. Keep on stirring often while sautéing the onion paste. Sauté till the onion paste becomes light golden or golden.

Then add the crushed ginger-garlic paste. If using ready ginger-garlic paste, then add 1 teaspoon of it.

Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.

Now add the tomato+cashew paste. Be careful as the mixture can splutter.

Mix everything very well and begin to saute the masala on a low flame.

While the masala is getting sauteed, add 1.5 cups water in the grinder jar. Swirl the jar so that the tomato paste at the sides and at the bottom get mixed with the water. If you want you can even run the mixer once, so that everything gets mixed well. Keep aside.

Saute the onion-tomato masala till you see some fat releasing from the sides. The masala will also become glossy.

Making masala

Then add turmeric powder, red chilli powder, coriander powder and garam masala powder.

Stir and mix the spice powders very well.

Add 1 or 2 slit green chilies.

Add the water which was mixed with the leftover tomato+cashew paste in grinder jar.

Season with salt as required. Also add 1 tablespoon chopped coriander leaves.

On a low to medium heat, simmer the cottage cheese curry till it thickens a bit and you see oil specks on top.

Then add paneer cubes.

Add ½ teaspoon kasuri methi, which has been crushed. Mix well and switch off the heat.

Then add 2 tablespoons low fat cream or light cream or 1 tablespoon of whipping cream.

Mix the cream very well with the rest of the cottage cheese curry. Switch off the heat.

Serve paneer curry garnished with some coriander leaves accompanied with chapati, paratha, naan or steamed rice or cumin rice or saffron rice.

Making paneer curry

Methi malai matar paneer is a popular Indian curry made with fresh fenugreek leaves or kasuri methi, green peas, and paneer simmered in a cashew-based onion tomato gravy. It is served with rice or Indian bread. It is gluten-free and can be made vegan. Check out how to make methi malai matar paneer in the instant pot or on the stovetop.

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Top 8 paneer curry recipes from across the web

The most viewed paneer curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paneer with broccoli & sesame

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Chilli Paneer Curry (Paneer Manchur...

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Slow cooker paneer tikka masala

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The most viewed paneer curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine