Paneer Curry
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
486 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Curry
Description
This Paneer Curry melds fried paneer cubes with sautéed onions and bell peppers, simmered in a sauce made from tomato puree, vegetable stock, and aromatics like garlic, ginger, cumin, and curry powder. Cooking the paneer until golden helps it hold shape and adds texture. The sauce gains subtle sweetness from mango chutney and a pinch of sugar, countering the mild heat from red chili flakes. Fresh cilantro added before the spinach gives an herbal freshness, while the spinach wilts gently to finish the dish with a tender vegetable element.
The curry can be served with rice or flatbreads as part of a meal. Its combination of vegetables and paneer creates a hearty yet balanced dish.
Adding cashew nuts on top can introduce a crunch, and mixing quick-cook lentils with the stock boosts protein. A spoonful of nut butter can add creaminess and flavor depth if desired.
Ingredients
- 1 tablespoon olive oil
- 1 red onion thinly sliced
- 200 g paneer cut into cubes
- 1 green bell pepper cut into chunks
- 1 red bell pepper cut into chunks
- 2 tomato cut into wedges
- 3 garlic crushed, clove
- 1 teaspoon cumin
- 2 tablespoon curry powder
- 0.5 teaspoon red chili flakes
- 5 g cilantro finely chopped, fresh
- 30 g tomato puree
- 1 pinch sugar
- 15 g ginger grated, fresh
- 200 ml water boiling
- 1 vegetable stock cube
- 2 tablespoon mango chutney
- 60 g spinach
Instructions
- Heat 1 tablespoon Olive oil in a large pan over a medium-high heat. Add 1 Red onion and a pinch of salt and cook until softened - about 3-4 minutes.
- Add 200 g Paneer, 1 Green bell pepper, 1 Red bell pepper and wedges of 2 Tomatoes. Cook for a further 5-6 minutes until the paneer has started to turn golden. Stir regularly.
- Meanwhile dissolve 1 Vegetable stock cube in 200 ml boiling water and add the 30 g Tomato puree and 1 pinch Sugar. This is your tomato stock.
- Add 3 Garlic clove, 15 g Fresh ginger, 2 tablespoon Curry powder, 1 teaspoon Cumin and 0.5 teaspoon Red chilli flakes to the paneer and vegetables. Stir well.
- Add 2 tablespoon Mango chutney and tomato stock. Mix well and simmer for 2-3 minutes.
- Mix in 5 g Fresh coriander (cilantro) and stir.
- Finally, add 60 g Spinach. Cook until the spinach has wilted.
Notes
- Sprinkle cashew nuts over the curry before serving for added texture.
- Incorporate quick-cook lentils along with the stock to enhance protein content.
- For extra creaminess and flavor, stir in a spoonful of peanut, almond, or cashew butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 486kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 66mg | 22% |
| Sodium | 428mg | 18% |
| Potassium | 1035mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 21g | 42% |
| Vitamin A | 6391IU | 128% |
| Vitamin C | 160mg | 178% |
| Calcium | 603mg | 60% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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