Punjabi Paneer Curry

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Punjabi Paneer curry

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.

Spices used in this recipe

  • asafoetida powder

    Asafoetida Powder

    Rated 5.00 out of 5
    $3.30
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  • chillies indian whole

    Chillies Indian whole

    $3.30
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  • curry bombay madras

    Curry Bombay Madras hot

    $3.30
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  • fenugreek

    Fenugreek leaves

    $3.30
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  • indian panch poran

    Indian Panch Poran

    Rated 5.00 out of 5
    $3.30
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Method

  1. Heat oil in a sauce pan, add onion, saute 5 min. Add garlic onion, ginger and dried chilli. Saute a further 5 min until the onion is translucent.

  2. Add the bombay madras curry powder, panch poran, asafoetida powder and methi leaves. Saute 2 min

    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 Aadd 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