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Mustardy paneer curry

• Janine Ratcliffe

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Serves 2 - 3

Easy

Prep: 10 mins

Cook: 20 mins

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Here we use wholegrain mustard to bump up the flavours of paneer, ginger, garlic and green chilli

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Try our mustardy paneer curry, then discover paneer curry, saag aloo and palak paneer, plus discover more paneer recipes and Indian vegetarian recipes. Also read our guide on paneer for advice on buying this ingredient from supermarkets or online.

Mustard oil and mustard seeds are ingredients often used in curries, bringing a subtle flavour as well as heat. Here we use wholegrain mustard to bump up the flavours. Soaking paneer after frying gives a much better texture to the finished dish.

Mustardy paneer curry recipe

Ingredients

Nutrition

• cold-pressed rapeseed oil or other flavourless oil

  for frying

• block of paneer

  cubed

• 1 tbsp finely grated ginger

• 1 garlic clove

  crushed

• 1 green chilli

  sliced

• ½ tsp black mustard seeds

• ½ tsp ground turmeric

• 1 tsp kashmiri chilli powder

• 1 tsp ground cumin

• 1 tbsp wholegrain mustard

• 5 tbsp thick greek yogurt (10% fat is best)

• basmati rice

  cooked to serve

• naan

  to serve

• coriander

  to serve

Nutrition: per serving (3)

• kcal409
• fat33g
• saturates16g
• carbs6g
• sugars4g
• fibre1g
• protein23g
• salt0.5g

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Method

• step 1

  Heat 1-2 tbsp of oil in a large frying pan, then fry the paneer until golden all over. Scoop out, then drop into a bowl of warm water while you make the sauce.

• step 2

  Cook the ginger, garlic and chilli in the same pan, stirring for 2-3 mins until fragrant. Add the mustard seeds, turmeric, chilli powder and cumin, then cook for 1 min. Add back the paneer and stir to coat in the spices. Add 100ml of water and the mustard, bring to a gentle simmer and cook for 5 mins. Stir in the yogurt a little at a time and gently heat through. Add another splash of water if needed to loosen, then serve with rice, bread and coriander sprinkled over.

More of our best paneer recipes

Authors

Janine RatcliffeFood director

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