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.
Serving guide
Choose your portion size.
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer 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 and the onion until the onion is soft, 5-6 minutes. Add the chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened 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 (to taste), and season.
TOASTED Roti
Place a clean pan over medium heat. When hot, toast the [each]|#7DA0D7 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 coriander and any remaining Chilli.
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer 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 and the onion until the onion is soft, 5-6 minutes. Add the chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened 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 (to taste), and season.
TOASTED Roti
Place a clean pan over medium heat. When hot, toast the [each]|#7DA0D7 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 coriander and any remaining Chilli.
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer 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 and the onion until the onion is soft, 6-8 minutes. Add the chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened 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 (to taste), 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 roti. Garnish with the coriander and any remaining Chilli.
PERFECT PANEER
Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer 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 and the onion until the onion is soft, 6-8 minutes. Add the chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened 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 (to taste), 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 roti. Garnish with the coriander and any remaining Chilli.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R80.99
for 4 servings · R20.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Rotis needs 4Mini Butter Rotis 12 x 17 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- NOMU Indian Rub
- Tomato Passata
- Paneer Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Fresh Coriander, NOMU Indian Rub, Onion, Paneer Cheese, Pea, Roti, Rotis, Tomato Passata
What is the nutritional information of Indian Paneer Curry?
Calories: 732, Carbs: 80.5 grams, Fat: grams, Protein: 37.3 grams, Sugar: 27.7 grams, Salt: 1147 grams
How do I prepare Indian Paneer Curry?
TOASTED ROTI: Place a clean pan over medium heat. When hot, toast the [each]|#7DA0D7 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 coriander and any remaining chilli. CURRY BASE: Return the pan to medium heat with a drizzle of oil if necessary. When hot, fry the carrot and the onion until the onion is soft, 5-6 minutes. Add the chilli (to taste) and the NOMU rub, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened 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 (to taste), and season. PERFECT PANEER: Place a pan over medium heat with a drizzle of oil. When hot, fry the paneer until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
What should be prepared from my kitchen to make Indian Paneer Curry?
Carrot, Chilli, Fresh Coriander, NOMU Indian Rub, Onion, Paneer Cheese, Pea, Roti, Rotis, Tomato Passata
How many calories does Indian Paneer Curry have?
732 calories
How much fat content does Indian Paneer Curry have?
grams