Paneer Curry Recipe

A protein and calcium rich curry made with chunks of lightly fried paneer makes a lip-smacking side dish with rotis and parathas.

Nutritional info

ingredients
8 Cube(32.0 gm) Paneer
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1/2 Cup(61.0 gm) Onion (Diced)
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1/2 Cup(86.0 gm) Tomato (Diced)
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2 Tsp(4.0 gm) Green Chilli (Chopped)
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6 No.(9.0 gm) Garlic
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2 Tsp(2.0 gm) Red Chilly Powder (Chopped)
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2 Tsp(3.0 gm) Dhania
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1/4 Tsp(0.41 gm) Dhania Powder
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1 No.(0.3 gm) Bay Leaf
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1/2 Tsp(0.59 gm) Jeera
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1/4 Tsp(1.0 gm) Haldi
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3/4 Tsp(3.0 gm) Salt
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3.5 Tsp(12.0 ml) Oil
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As Required(60.0 ml) Water
  • To make the base puree, heat 1 tsp oil in a frying pan.

  • Add 6 cloves of garlic, 2 tsp dhania, 2 tsp chopped red chilli and 2 tsp chopped green chilli.

  • Sauté and further add 1/2 cup diced onion, 1/4th tsp salt and 1/2 cup diced tomato.

  • Pour in a little water, cover and allow it to cook.

  • Once cooked, take off the flame, blend to get a puree like consistency and keep aside.

  • Take a fresh frying pot at a low flame and heat 1/2 tsp oil.

  • Add 8 cubes paneer, fry and keep aside.

  • To make the paneer curry, heat 1 tsp oil in the frying pot at a low flame.

  • Add 1/4th tsp jeera, 1 bay leaf, 1/4th cup previously made puree, 1/2 tsp salt, 1/2 tsp haldi and 1/4th tsp dhania powder.

  • Add a little water and further, add the previously fried paneer cubes and mix well.

  • Once cooked, take off the flame and transfer to a serving bowl.

  • Garnish with 1/4th tsp chopped coriander.

  • Serve hot with chapatti or rice.