Paneer Curry

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A fragrant, vegetarian curry made from paneer cheese, carrot and capsicum cooked in a flavoursome homemade curry paste combined with coconut milk.

The cooked Paneer Curry garnished with coriander served in the frypan on a wooden table with fluffy white rice, cashew nuts and nan bread to the side.

Another great vegetarian meal to try out, this Paneer Curry is so flavoursome. If you haven't tried paneer before, you'll be impressed at how beautifully it fries up. Once fried and added back into the curry, it soaks up the beautiful flavours of the curry sauce.

If you're looking for more great meat-free meals, check out the Vegetarian section on the website. We have 50 recipes and counting which are all full of flavour and gentle on the pocket.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Related Recipes:
Paneer curry

Ingredient notes:

The ingredients for paneer curry on a marble bench top

Paneer: An Indian cheese made from milk, mixed with lemon juice. It has a firm texture and does not melt. The subtle milky flavour is a great match for strong curries sauces.
Coriander roots: If you don't already know, the root of the coriander is a hugely flavoursome part of the plant and very good for making curry paste. Simply chop the root away from the stalk and leaves then make sure you give the root a really good wash before adding it to the blender.
Lemongrass paste: This is available from most supermarkets and Asian specialty stores.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

To make the curry paste, combine all ingredients into a mini blender and blend until smooth. Use a few tablespoons of water to help it blend if you need.

The spices for the paneer curry in a small white bowl before being blended together to make a paste.

The blended spices to make the base of the paneer curry

Cut the paneer into cubes, heat a drizzle of oil in a nonstick pan and brown the paneer until golden. Remove the cheese from the pan leaving the oil for the next step.

Cubed halloumi on a wooden chopping board for the paneer curry.

Gently fried cubed halloumi for the paneer curry

Fry the curry paste and onion for a few minutes until the paste starts to turn an orange colour. Add the coconut milk, carrots and capsicum

The spice mix and onion gently frying in a fry pan for the paneer curry

Sliced carrot and red capsicum bring added to the spice mixture for a paneer curry.

Simmer for 10 minutes, then add the paneer back to the pan. Taste and add the sugar and salt as needed to balance the flavour.

A birds eye view of the scurry sauce and cubed haloumi before the haloumi has been added.

Golden brown pieces of cubed haloumi being added to the sauce for a paneer curry.

Serve with steamed rice or roti or both! Top with fresh coriander and roasted cashews for an extra crunch.

Cooked paneer curry with a garnish of coriander sitting in a frypan on a wooden chopping board.

Recipe FAQs:

Where can I buy paneer cheese?

Paneer is available in all major supermarkets in New Zealand.

What does lemongrass paste taste like?

Lemongrass paste has a citrus flavour with a hint of ginger. Lemongrass is used in a lot of Asian cooking and is available, in paste form, from most supermarkets.

Storage:

Store any leftover paneer curry in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.

This curry can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.

Paneer Curry served on white rice and garnished with coriander.

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Yield: Serves 4-6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

A flavoursome curry made with a homemade curry paste, coconut milk, carrot, capsicum and pan-fried paneer.

Ingredients

Curry Paste

½ onion
2 Tbsp tomato paste
1 Tbsp lemongrass
2 Tbsp fresh ginger
2 tsp ground cumin
3 Tbsp coriander roots
5 cloves garlic
½ lime, zest and juice
1 chilli (optional)

Ingredients

300g paneer cheese
½ brown onion
1 can coconut milk
1 carrot
1 capsicum
1 Tbsp sugar
Salt to taste

To Serve:

Fresh coriander and toasted cashews to garnish
Steamed rice or roti (or both)

Instructions

To make the curry paste, combine all ingredients into a mini blender and blend until smooth. Use a few tablespoons of water to help it blend if you need.
Cut the paneer into cubes, heat a drizzle of oil in a nonstick pan and brown the paneer until golden. Remove the cheese from the pan leaving the oil for the next step.
Fry the curry paste and onion for a few minutes until the paste starts to turn an orange colour. Add the coconut milk, carrots and capsicum.
Simmer for 10 minutes, then add the paneer back to the pan. Taste, and add the sugar and salt as needed to balance the flavour.
Serve with steamed rice or roti or both! Top with fresh coriander and roasted cashews for an extra crunch.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 33gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 869mgCarbohydrates: 32gFiber: 2gSugar: 11gProtein: 19g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya