Indian Paneer Curry

Name: Indian Paneer Curry
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Carrot; Fresh Chilli; Fresh Chillies; Fresh Coriander; NOMU Indian Rub; Onion; Onions; Paneer Cheese; Peas; Roti; Rotis; Tomato Passata

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

with a toasted roti & fresh coriander

4.9

67 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

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.

Paneer Cheese - 100g
Carrot - 120g
Onion - 1
Fresh Chilli - 1
NOMU Indian Rub - 15ml
Tomato Passata - 100ml
Peas - 40g
Roti - 1
Fresh Coriander - 3g

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Serves 2

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.

Paneer Cheese - 200g
Carrot - 240g
Onion - 1
Fresh Chilli - 1
NOMU Indian Rub - 30ml
Tomato Passata - 200ml
Peas - 80g
Rotis - 2
Fresh Coriander - 5g

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Serves 3

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.

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Serves 4

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.

Paneer Cheese - 400g
Carrot - 480g
Onions - 2
Fresh Chillies - 2
NOMU Indian Rub - 60ml
Tomato Passata - 400ml
Peas - 160g
Rotis - 4
Fresh Coriander - 10g

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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.