Punjabi Paneer Curry

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About this Recipe

Cooking Time

10

Prep Time

10

Cuisine

  • Indian

Serves

4

cooking style


Stove Top

PROTEIN / DIET


Punjabi paneer curry is amazingly simple vegetarian dish from Northern India. The paneer is made from cows milk and is easy to make at home. Here is link to make your own paneer from the blog indian healthy recipes. If you don’t have time or would prefer to use tofu or haloumi they are also great in this dish.

We love that we can add any other vegetables to this dish mix it up depending on what’s in the fridge.

Ingredients

  • 180-250g packet of Paneer cheese
  • 2 tsp The Spice People’s Curry Bombay Madras Med-Hot
  • 3-5 The Spice People’s Curry Leaves
  • 1 tsp The Spice People’s Indian Panch Poran
  • 1/4 tsp The Spice People’s Asafoetida Powder
  • 1 The Spice People’s Chillies Indian Whole
  • 1 clove fresh garlic, crushed
  • 1cm piece fresh ginger, minced
  • 1 large onion, chopped
  • 2 medium tomatoes, chopped
  • 1 red capsicum, cubed – optional
  • fresh coriander leaves for garnish
  • 1 tbsp ghee or olive oil
  • 1 tbsp almond or cashew meal
  • 2 tbsp fresh cream
  • bunch of fresh spinach leaves – optional
  • 1/2 cup steamed cauliflower pieces – optional
  • 360-500g packet of Paneer cheese
  • 4 tsp The Spice People’s Curry Bombay Madras Med-Hot
  • 6-10 The Spice People’s Curry Leaves
  • 2 tsp The Spice People’s Indian Panch Poran
  • 2/4 tsp The Spice People’s Asafoetida Powder
  • 2 The Spice People’s Chillies Indian Whole
  • 2 clove fresh garlic, crushed
  • 2cm piece fresh ginger, minced
  • 2 large onion, chopped
  • 4 medium tomatoes, chopped
  • 2 red capsicum, cubed – optional
  • fresh coriander leaves for garnish
  • 2 tbsp ghee or olive oil
  • 2 tbsp almond or cashew meal
  • 4 tbsp fresh cream
  • bunch of fresh spinach leaves – optional
  • 1 cup steamed cauliflower pieces – optional

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Method

  1. Heat oil in a sauce pan, add onion, sauté 5 min. Add garlic onion, ginger and dried chilli. Sauté a further 5 min until the onion is translucent.
  2. Add the Bombay madras curry powder, panch poran, asafoetida powder and methi leaves, sauté 2 mins. Add chopped tomatoes and almond/cashew meal, turn heat to simmer and continue cooking till tomatoes form a rough paste, approx 5-8minutes. Add 1/2 cup water and mix well. Remove whole chilli for a milder taste and use a stick blender to puree the mixture to desired smoothness. 
  3. Turn off the heat and add the Paneer/haloumi/tofu pieces and stir gently to coat with curry sauce. Add spinach and cauliflower if using. Gently stir and leave the lid on for a few minutes so spinach cooked through.
    Drizzle the the cream over the dish and garnish with fresh coriander. Serve with roti or rice.

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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