Paneer curry

Paneer curry

Paneer is Indian / South Asian white curd that goes great with many other products.

And it also maintains its shape during thermal processing. I did not believe that this cheese would behave so well during frying, that’s why my pieces of cheese are oblong and a bit larger than they should be. However, a cube with a side of 1.5 cm or even smaller is enough.

Recipe for 4 servings:

paneer200 gram
onion2 big
tomato2 middle
corianderhalf bunch
garlic2 pieces
grated ginger1 spoon
milk cream1 spoon
cumin powder (jeera)1/2 table spoon
red chili powder1/2 table spoon
turmeric1/2 table spoon
tej patta leaf1 piece
meat masala1/2 table spoon
saltto taste
oilfor frying


  1. Paneer cut into cubes and fry in hot oil. Place the fried cheese in cold water and set aside.
  2. Heat two tablespoons of oil in the pan and fry onions into a golden color. Add mashed garlic and ginger, stir for some more time.
  3. Add a chopped tomato, a leaf of tej patta and turmeric. Fry for 2 minutes stirring occasionally.
  4. Then add jeera, red chilli powder, meat masala and salt, stir and fry another minute.
  5. Add water to get a thick tasty sauce. Add the cream, making sure it combines well with the sauce and greens.
  6. Soak the Paneer and put into the sauce. Add some greens.

As usual – like all curries – this dish is served with white rice. It will also perfectly combine with bread, chapati or any groats.

Bone Apetit!

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