Let’s give a cheer for paneer! A popular ingredient used in Indian cuisine, this mild-tasting soft cheese performs an impressive balancing act to cool down a fiery curry. Just like the one you’ll be making today, Chef! Spiced with NOMU Indian Rub, pops of peas, carrots & onion are coated in a rich tomato passata curry. Sided with toasted roti and garnished with fresh coriander.
Indian Paneer Curry
Indian Paneer Curry
with a toasted roti & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- NOMU Indian Rub
- Onion
- Onions
- Paneer Cheese
- Peas
- Roti
- Rotis
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY BASE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the Carrot pieces and the diced onion until the onions are soft, 5-6 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml of water. Simmer until thickening and the carrots are cooked through, 10-12 minutes. Stir through the crispy paneer and the peas until heated through, 1-2 minutes. Remove from the heat, add a sweetener, and season.
TOASTED Roti
Place a clean pan over medium heat. When hot, toast the Roti until warmed through, 30-60 seconds per side. Alternatively, place the roti on a plate and heat up in the microwave, 30-60 seconds.
ENJOY THE CURRY!
Bowl up the paneer curry and side with the toasted Roti. Garnish with the chopped coriander and any remaining chilli.
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY BASE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the Carrot pieces and the diced onion until the onions are soft, 5-6 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml of water. Simmer until thickening and the carrots are cooked through, 10-12 minutes. Stir through the crispy paneer and the peas until heated through, 1-2 minutes. Remove from the heat, add a sweetener, and season.
TOASTED Roti
Place a clean pan over medium heat. When hot, toast each Roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ENJOY THE CURRY!
Bowl up the paneer curry and side with the toasted Rotis. Garnish with the chopped coriander and any remaining chilli.
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY BASE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the Carrot pieces and the diced onion until the onions are soft, 6-8 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 450ml of water. Simmer until thickening and the carrots are cooked through, 12-15 minutes. Stir through the crispy paneer and the peas until heated through, 2-3 minutes. Remove from the heat, add a sweetener, and season.
TOASTED Roti
Place a clean pan over medium heat. When hot, toast each Roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ENJOY THE CURRY!
Bowl up the paneer curry and side with the toasted Rotis. Garnish with the chopped coriander and any remaining chilli.
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
CURRY BASE
Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the Carrot pieces and the diced onion until the onions are soft, 6-8 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 600ml of water. Simmer until thickening and the carrots are cooked through, 12-15 minutes. Stir through the crispy paneer and the peas until heated through, 2-3 minutes. Remove from the heat, add a sweetener, and season.
TOASTED Roti
Place a clean pan over medium heat. When hot, toast each Roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
ENJOY THE CURRY!
Bowl up the paneer curry and side with the toasted Rotis. Garnish with the chopped coriander and any remaining chilli.
Frequently Asked Questions
What is the preparation time for Indian Paneer Curry?
The preparation time for Indian Paneer Curry with a toasted roti & fresh coriander is between 25 and 40 minutes.
What is the total time required to make Indian Paneer Curry with a toasted roti & fresh coriander?
The total time required to make Indian Paneer Curry with a toasted roti & fresh coriander is between 35 and 50 minutes.
How many servings does Indian Paneer Curry provide?
4 servings
What are the main ingredients in Indian Paneer Curry?
Carrot, Fresh Chilli, Fresh Chillies, Fresh Coriander, NOMU Indian Rub, Onion, Onions, Paneer Cheese, Peas, Roti, Rotis, Tomato Passata
What is the nutritional information of Indian Paneer Curry?
Calories: 711, Carbs: 76 grams, Fat: grams, Protein: 37.1 grams, Sugar: 26.1 grams, Salt: 1140 grams
How do I prepare Indian Paneer Curry?
PERFECT PANEER: Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer cubes until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. CURRY BASE: Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the carrot pieces and the diced onion until the onions are soft, 5-6 minutes. Add the chopped chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 300ml of water. Simmer until thickening and the carrots are cooked through, 10-12 minutes. Stir through the crispy paneer and the peas until heated through, 1-2 minutes. Remove from the heat, add a sweetener, and season. TOASTED ROTI: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. ENJOY THE CURRY!: Bowl up the paneer curry and side with the toasted rotis. Garnish with the chopped coriander and any remaining chilli.
What should be prepared from my kitchen to make Indian Paneer Curry?
Carrot, Fresh Chilli, Fresh Chillies, Fresh Coriander, NOMU Indian Rub, Onion, Onions, Paneer Cheese, Peas, Roti, Rotis, Tomato Passata
How many calories does Indian Paneer Curry have?
711 calories
How much fat content does Indian Paneer Curry have?
grams
Woolies Products in this dish
