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Paneer curry

• Adam Bush

Published: January 2, 2023 at 2:47 PM

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Serves 3

Easy

Total time: 30 mins

A star rating of 5 out of 5.3 ratingsRate

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Cook this veg-heavy curry for a healthy vegetarian meal. The peas add extra protein while ginger and plum tomatoes make a light, fragrant sauce

Gluten free

Vegetarian

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Try this light paneer curry, then check out our saag paneer, paneer tikka masala, halloumi curry, vegetarian curry, sweet potato and chickpea curry and vegetarian chilli. Also discover more of our paneer recipes.

Spruce up your skills and check out our guide to how to make your own paneer to add to your curry. Also read more tips on what is paneer and where to buy it.

Paneer curry recipe

Ingredients

Nutrition

• 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 ginger

  roughly chopped

• 2 plum tomatoes

  roughly chopped

• a large handful spinach

• 100g frozen peas

• ½ lemon

  juiced

Nutrition: per serving

• kcal499

  low

• fat19.9g

• saturates10.7g

• carbs52.3g

• sugars7.2g

• fibre5.4g

• protein24.8g

  high

• salt0.2g

  low

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Method

• step 1

  Put the rice into a pan with 300ml of water and a pinch of salt, and bring to a boil. Simmer for 1 minute then add a tight fitting lid and cook gently for 10 minutes. Remove from the heat and leave to steam for 10 minutes, then fluff up with a fork to serve.

• step 2

  Mix together the spices on a plate, then roll in the paneer, ensuring every cube is well coated. Heat the oil in a deep non-stick frying pan and fry the paneer for 4-5 minutes or until crisp. Scoop out onto a plate.

• step 3

  Put the onion, garlic and ginger into a food processor and whizz until smooth, then tip into the pan with any remaining spices from the plate. Cook for 10 minutes, stirring regularly, until darkened. Meanwhile, whizz the tomatoes in the food processor, then add to the pan. Add the paneer back in, along with the spinach, frozen peas and 250ml of water. Cook for 5 minutes until the peas have defrosted and spinach has wilted, then season, add the lemon juice and serve with the rice.

More paneer curry recipes

Paneer tikka masala

Swap chicken for paneer to make a creamy, dreamy vegetarian masala. You'll need some tikka curry powder for this one (find it at most supermarkets).

Paneer masala

Fry this unique Indian cheese until golden then coat in spices such as cardamom, cinnamon and fennel seeds for a fragrant vegetarian meal.

Paneer and chickpea curry

This one-pan curry is a quick, healthy and easy midweek meal. Using a tikka paste takes any effort out of dinner but still adds lots of flavour.

Try one of our other vegetarian curry recipes

Authors

Adam BushDeputy food editor

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