Paneer Curry Recipe

Paneer curry is one of the most popular and favorite Indian recipe rich in protein and calcium made with chunks of lightly fried paneer making it a lip-smacking side dish with rotis and parathas.

Nutritional info

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  • 4.7 gm
  • 8.8 gm
    Total Fat
  • 2.3 gm
    Total Fiber
  • 8.1 gm
  • 162.2 kcal
1/4 Diced Cup(28.0 gm) Onion
1/4 Diced Cup(43.0 gm) Tomato
6.0 Number(9.0 gm) Garlic
2.0 Tsp(3.0 gm) Dhania Seeds
2.0 Chopped Tsp(2.0 gm) Red Chilly
2.0 Chopped Tsp(4.0 gm) Green Chilli
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
100.0 Ml(100.0 ml) Water
16.0 Cube(65.0 gm) Paneer
1/2 Tsp(2.0 ml) Oil
1/4 Tsp(0.41 gm) Dhania Powder
1.0 Number(0.3 gm) Bay Leaf
1/4 Tsp(0.59 gm) Jeera
1/2 Tsp(1.0 gm) Haldi
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 ml) Oil
  • 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.

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