Paneer Curry Recipe, Indian Style
Yummy, meat-free and really easy to make, this delicious paneer curry recipe, Indian style, uses a firm, white cheese. It’s a bit like Halloumi, which you can use instead if you can’t find paneer. Some describe it as firmly packed cottage cheese, but I think it tastes much nicer than that. Especially when used in paneer recipes like this. So many great vegetarian recipes come from Asia. This is gluten free, too.
This makes a welcome change from vegetable or lentil based curries. The gravy has a kick to it, so add less spices if you want a milder curry. If you don’t have any chilli powder or flakes, you can add an extra teaspoon of garam masala – or curry powder or paste. Serve, like I did, with yellow rice if you like, which is subtly flavoured with turmeric and lemon (pictured). The simple directions for this can be found below the main recipe instructions.
This formidable dish is packed with good stuff; great for warding off a cold. It’s easier to make than paneer tikka masala or paneer butter masala recipes – and better for you than the latter, at least! Quite similar to a Kadai Paneer, but there’s no peppers in this one. Nor any cream, ghee or other fatty ingredients.
I did want to call this Cheesy Peas curry, in a nod to the Fast Show, featuring Paul Whitehouse advertising “Cheesy Peas”. Made in the 1990s, it was comedy gold.
This is how to cook paneer, the healthy, easy and tasty way.
Serves 4
Paneer curry recipe, Indian style: ingredients
- Olive oil, for frying
- Paneer, 1 pack (about 227g), cubed (or Halloumi)
- Onion, 2 or shallots, 4-6, chopped finely
- Chopped tomatoes, 1 tin or carton
- Black pepper, coarse or freshly ground, a pinch
- Chilli flakes or red chilli powder, a pinch
- Garam Masala, 1 tsp
- Coriander Seeds, 1 tsp
- Peas, frozen, 100g
- Button mushrooms, about 6-8, quartered
Equipment
How to make Paneer Curry
- Grind the coriander seeds, in a pestle & mortar, to create about a teaspoon of coriander powder.
- Heat some olive oil in a frying pan and add the cubed paneer. Cook for about 5 minutes, turning often, until it is golden all over. Remove from the heat and drain on kitchen roll. Set aside.
- Cook the onion in a dash of oil, stirring, for a few minutes until browning.
- Add the tomatoes and spices and simmer for about 5 minutes on a low flame, stirring now and then.
- Add the peas and paneer, then simmer for another 5 minutes or so, stirring as before.
- If needed during cooking, you can add a splash of water to the pan.
- A few chopped coriander leaves make a nice garnish, if you have any, but are far from essential.
Serve with rice and/or Naan. I served ours with yellow rice:
Yellow rice
- Add a teaspoon of turmeric, the juice of a lemon and a pinch of salt to the rice before cooking.
- Afterwards, you can stir in a few fresh mint leaves, if you have any to hand.
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