Paneer curry(cottage cheese curry)
Paneer curry or cottage cheese curry is an easy vegetarian curry, you can add to your weekly meatless menus. Crispy on the outside with a crumbly texture, soaked in a coconut base gravy with complementing spices, even hardcore meat lovers won’t be able to resist this curry.
Ingredients · Servings 4
- Ingredients to season paneer
- 250g of paneer
- 1/2 teaspoon of red chilli powder
- 1/4 teaspoon of turmeric powder
- 2 tablespoons of oil
- 1/4 teaspoon of Salt
- To make the Paneer curry
- 4 tablespoons of oil
- 1 medium-sized onion sliced or chopped
- 3 cloves of garlic minced or grated
- 1″ piece Cinnamon
- 2 medium-sized tomatoes chopped
- 1/4 teaspoon of turmeric
- 1 teaspoon of red chilli powder
- 2 tablespoons of curry powder(any type of your regular store-bought curry powder should do).
- 1 teaspoon of coriander powder
- 1/2 to 1 cup of coconut milk as per your need for gravy
- 1 teaspoon of sugar(only to be added if you need to balance the salt seasoning and slight sour from the cheese)
Method · 30 min
- Cut the paneer into 1″ cubes. Place them in a bowl.
- Season with turmeric powder, red chilli powder, oil, and a pinch of salt.
- Place a frying pan over low-medium heat and pour in the oil.
- Add the seasoned paneer cubes to the oil and fry both sides until slightly crispy. 3-5 minutes. Transfer to a bowl.
- Add oil to the pan, followed by chopped onions, minced garlic, and cinnamon.
- Cook for 2-3 minutes over low-medium heat until onions turn soft and golden.
- Add turmeric powder and chopped tomatoes.
- Cook over low to medium heat while breaking down the tomatoes.
- Cook for 3 minutes over low-medium heat.
- Reduce heat to low. Add the curry powder and coriander powder.
- Constantly stir and cook, making sure to avoid burning the spices for 60 seconds.
- Add the crispy tofu, and gently combine it with the spices in the pan.
- Pour in the coconut milk and let the paneer slow-simmer until the gravy slightly thickens.
- Let the paneer curry rest for a few minutes and serve.
This is an effortless cottage cheese curry. You can pair with easy menus.
What to serve with Paneer curry.
- Serve with any of the following rice recipes.
- Salads to serve with the Paneer curry.
- Vegetarian dishes to pair with the Paneer curry.
Tips and questions: cooking paneer(cottage cheese)curry.
- Tips. Use salt sparingly to season the paneer cubes before cooking them. Fry over low to medium heat until slightly golden and crispy. Before adding the fried paneer, make sure the gravy is well balanced so the paneer soaks in the flavours.
- Questions. Can I add any vegetables to this Panner curry? Yes, add peas, spinach, and cauliflower.
More Paneer and tofu recipes.
What you will need in the kitchen.
- Chopping board/knife.
- Bowls or plates to hold the ingredients.
- Wooden spoon and serving spoon.
- Medium-sized frying pan
Storage, freezing and reheating guide.
- Storing. Once cool, store in air-tight glass containers as they won’t stain.
- Freezing. I would not recommend freezing.
- Reheating. You can warm it over your stovetop or microwave for a few seconds.
- Stop food waste by.. Any leftover cottage cheese can be crumbled and topped over your scrambled eggs, fried egg or added to your omelette.
- To fry the Paneer. Paneer(cottage cheese) Red chilli powder Turmeric powder Salt to season Oil.
- To cook the Paneer curry. Oil Onion Garlic, minced or grated Cinnamon piece Tomatoes chopped Turmeric powder Red chilli powder Curry powder Coriander powder Coconut milk Sugar- only to be added if you need to balance the seasoning and the slight sour taste from the cheese.
How to cook the Paneer curry.
Frying the Paneer cubes.
