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

  • hing powder

    Asafoetida Powder

    $3.45
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    Asafoetida Powder

    Product description

    Asafoetida powder is made from the white and milky resin from a species of giant Fennel. It has a unique smell and acidic flavour that disappear while cooking to leave a smooth and pleasant flavour similar to onion and garlic. It is often used as a substitute for garlic and onions and a wonderful substitute for people with sensitivities to such ingredients. It is a key ingredient in vegetarian Middle Eastern and Indian cuisine.

    SKU: B00021
    $3.45
  • fenugreek

    Fenugreek Leaves

    $3.45
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    Fenugreek Leaves

    Product description

    Fenugreek leaves, also known as methi leaves, are obtained from the fenugreek plant, which is a member of the legume family. The dried and highly aromatic leaves have a pale green colour and a bitter and nutty taste.  They are widely used in India, North Africa and Middle East.

    The spice people carry these fenugreek products; fenugreek seeds ground, fenugreek seeds whole and fenugreek leaves (methi).

    SKU: B00462
    $3.45
  • indian panch poran

    Indian Panch Poran – Mild

    $3.45
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    Indian Panch Poran – Mild

    Product description

    Panch Poran is a mild Indian blend from the Bengali region used to add a warm flavour to curries and vegetable dishes, particularly potato and cauliflower. The name Panch Poran means “five spices” or in this case are five seeds with a colourful and beautiful flavour. This is a popular ingredient used in dishes from Bangladesh, some parts of India and Nepal. It consists of nigella seeds, fenugreek seeds, fennel seeds, mustard seeds and cumin. For best results and to get the best flavour and aroma from your mix, toast before adding to your dish.

    SKU: B00541
    $3.45
  • curry bombay madras

    Curry Bombay Madras – Med

    $3.45
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    Curry Bombay Madras – Med

    Product description

    Bombay Madras curry is named after the city of Madras in South India. The spice blend varies by region, however Bombay Madras curry is a relatively hot curry blend. Our curry blend is quite hot, and emphasises the beautifully fragrant spices, which have a distinct curry aroma and a deliciously intense flavour. It is generally prepared with coconut milk to give a mild and sweet curry.

    SKU: B0038
    $3.45
  • chillies indian whole

    Chillies Indian Whole

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    Chillies Indian Whole

    Product description

    Chillies originated in the Americas but are now used all throughout the world to add flavour and heat to endless numbers of dishes. The flavour of dried chillies is quite different from their fresh counterparts due to the caramelisation of sugars that occurs during the drying process, creating a more complex flavour. They are used widely in Indian, Mexican, Asian and Italian cuisine.

     

    SKU: B0019
    $3.45

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

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