What to serve with Paneer curry?
Serve this super easy homemade paneer curry with roti, naan bread, or flatbread. Alternatively, you could serve it with white or brown rice, yellow pilau rice , veg pilau rice, or Indian spiced cauliflower rice. This easy curry with paneer is brilliant to serve on curry nights or busy weeknights too. It is made with ingredients, you may already have at hand. Serve with naan bread and a cooling cucumber raita for a delicious combo meal. It is pretty healthy if you are serving it with homemade chapati, instead of naan bread. Let me tell you, this curry is easy to make with a few simple steps. First make a base gravy with onion, tomato, ginger and garlic, and fragrant spices. Once that is ready, add the red pepper and green chilly. Cook briefly and then add the paneer, cream, garam masala, and coriander leaves. Although you can make this curry in 15 minutes too, I always suggest cooking the onion and tomato masala really well, until the raw flavours from them are gone! This is one of my secrets to getting the BEST flavours from Indian curry. This curry also goes brilliantly as a component of Indian thali or in a buffet spread.
What can I do with a leftover Paneer block in the fridge?
Thinking about what to make using leftover Paneer? There are plenty of curry recipes you can use Paneer in - Palak Paneer, Paneer Bhurji, Paneer Butter masala, or Paneer Matar. They are delicious in any gravy curry and will absorb flavours well. You can also use Paneer to make Paneer Tikka or Paneer Paratha or a Paneer Biryani. It can be used in making a sandwich filling, a burger patty and so much more.
Tips for cooking with Paneer
SOAK - Always soak the paneer in hot water for at least 10 minutes, before using it in the curries. This step is important in rehydrating the paneer, bringing back its crisp white colour and soft texture. REMEMBER never to cook the paneer in the curry for too long as it can become rubbery and hard. You need to add them towards the end of cooking. I see a lot of recipes, where the paneer is cooked for 10-15 minutes. I suggest you don’t do it, else you will not be able to enjoy the soft spongy paneer in the curries. It is not necessary to fry the paneer in butter/ ghee or oil to add to the curry. You can add them straight to the gravy.
Storage Paneer Curry
Fridge – Store leftover paneer curry in an air-tight container for up to 3 days in the fridge. Reheat in the microwave or on the stove top and enjoy. Freezer – Paneer dishes freeze well. So it’s a great idea to batch cook for later. Allow the curry to cool completely and place it in a freezer-safe container and store for up to 3 months. Thaw the curry overnight in the fridge or defrost it in the microwave and then heat thoroughly before serving.
Where can I find Paneer in the UK?
You can easily find Paneer in most local UK grocery stores or superstores like Tesco, Sainsbury’s, ASDA, Morrisons and Waitrose. They are easy to find at Asian stores as well as at Costco.
Should I soak the store-bought paneer before use?
Soak the shop-bought paneer in boiling hot water for at least 10 minutes before use. Drain well, pat dry and use straight away or pan fry the paneer, it will be really really soft to enjoy.
At what stage should I use paneer in cooking?
Always add Paneer at the last stage of cooking a curry. Do not cook the paneer for too long, as it can turn rubbery and chewy in texture.
How to make a Vegan version of this Indian Paneer curry?
Use Tofu or chickpeas instead of Paneer in the curry for a Vegan option.
How long can you store leftover paneer?
Fridge - Store any leftover paneer in the fridge for up to 3 days. Freezer - Dice or cube the paneer and store the shop-bought paneer in freezer-safe bags in the freezer for up to 3 months. To rehydrate, add the paneer cubes to hot water for at least 10 minutes. Drain the excess water and use it in your curries or dishes. Once defrosted, do not freeze it again.
Can I freeze Leftover Paneer Curry?
Yes, you can freeze paneer curry as long as you are using fresh paneer in the recipe. Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters! Heat oil in a pan over medium-low heat. Add the cumin seeds. Allow it to crackle and become fragrant - About 30-40 seconds. Add diced red onion, ginger, and garlic. Saute for 4-5 minutes, until the onion is translucent and soft. Now add the tinned tomatoes and spices. Bring the mixture to high heat and simmer for a further 8-10 minutes or until the mixture comes together. Add ½ -¾ cup of water or vegetable stock to the mixture and blend them to a smooth puree. If you like it chunky, you can leave out the blending step. Add the red pepper, and sliced green chilli and mix them into the curry. Cook for a further 2 minutes. Now add the paneer, cream, garam masala, and coriander leaves. Stir well and heat through for another 1 minute. Finish off with a teaspoon of Kasuri methi and ½ teaspoon chilli flakes for extra heat. Transfer to a serving bowl and serve immediately with homemade chapati, naan bread or rice.
