Paneer curry or cottage cheese curry is an easy vegetarian curry, you can add to your weekly meatless menus.

This is a paneer recipe that is effortless. you will need some curry staple ingredients, including a good curry powder.

Crispy on the outside with a crumbly texture, soaked in a coconut base gravy with complimenting spices, even hardcore meat lovers won’t be able to resist this curry.

What to serve with Paneer curry

• Serve with any of the following rice recipes.
  • coconut rice.
  • Easy lemon rice recipe.
  • how to cook rice on the stove.
  • ghee rice(nei choru).
  • Frozen mixed vegetable rice pilaf.
  • Sri Lankan Yellow Rice(turmeric rice)

• Salads to serve with the Paneer curry.
  • carrot salad with parsley and onion.
  • Ash plantain fry salad
  • gotu kola(pennywort salad)sambol.
  • Sri Lankan fried eggplant/brinjal salad.

• Vegan and vegetarian to complement the Paneer curry.
  • Garlic butter oyster mushroom
  • https://www.islandsmile.org/fried-mushroom-stir-fry-hot-butter-mushroom/
  • Easy kankung(water spinach)stir-fry with toasted garlic.
  • vegan green beans and coconut stir-fry.
  • spicy green beans stir fry(bonchi thel dala).
  • Sri lankan Beetroot Curry(vegetarian, vegan).
  • Spicy cabbage stir-fry(5 ingredients)

tips to make Paneer curry.

• Use salt sparingly to season the paneer cubes before cooking them.
• Fry over low medium heat until slightly golden crispy.
• Before adding the fried paneer, make sure the gravy is well balanced so the paneer soaks in the flavours.

Utensils and appliances needed.

• Chopping board/knife
• Medium-sized frying pan
• Wooden spoon

More Paneer and tofu recipes.

Tofu curry(vegetarian and vegan curry).

Teriyaki tofu(easy tofu recipe).

chilli paneer(Indo-Chinese recipe).

Storing

Once cool, store in air-tight glass containers as they won’t stain.

Freezing

I would not recommend freezing.

Reheating

You can warm 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.

RECIPE DIFFICULTY-EASY

Ingredients to season paneer

The ingredients mentioned below use standard measuring cups and spoons

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)

How to make Paneer curry

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.

Making the paneer gravy.

Add oil to the pan, followed by chopped onions, and minced garlic, 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 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.

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