Spiced paneer

Spiced paneer

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(16 ratings)

Ready in 40-50 minutes


Serves 4 as a main, or 6-8 as a side dish
Indian cheese paneer makes a great vegetarian dish as it holds its form- flavour with fenugreek and garam masala

Nutrition and extra info

  • Vegetarian

Nutrition: per serving for four

  • kcal463
  • fat34g
  • saturates16g
  • carbs16g
  • sugars3g
  • fibre2g
  • protein24g
  • salt3.75g
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  • vegetable oil, for frying
  • 400g paneer, cut into bite-sized pieces
  • 1 tsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • knob of ginger, peeled and chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 large ripe tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1½ tsp chilli powder
  • 1 tsp fenugreek seed
    Fenugreek seed

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

To finish

  • small handful of fresh coriander, chopped
  • small knob of ginger, peeled and shredded into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 small red and 1 small green pepper, seeded and finely chopped
  • 3 spring onion, finely shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.

  2. Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.

  3. Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.

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Comments (18)

Shaeren's picture

I've made this a few times and really enjoyed it. I found that the cheese tends to stick to the bottom of the pan, so it's important to keep stirring/turning it to prevent this. The paneer ends up with chewy texture similar to Halloumi when fried, so for those that don't like 'squeaky cheese' I'd recommend skipping the frying step and just adding the raw cheese later.

I also prefer to use less oil and shallow fry the cheese then use the same oil when frying the onion and spices. Adding the honey (vegan alternatives: maple syrup, golden syrup, agave syrup, or just regular sugar) at the end adds something really different to this dish, although it still tastes good if omitted. Finally, I sometimes add peas for some extra colour.

alimat's picture

Loved this, had it as a side dish with chick pea and mushroom curry, would be quite rich as a main. Love the texture of the paneer, its worth frying it first for the texture but I shallow fried it turning the paneer then used the same oil. Very tasty.

antiochus's picture

My family didn't like the texture of the paneer in this - it was a bit rubbery. Another recipe on another site reccomends soaking the fried paneer in warm water for three minutes before using in the next step. This make a huge difference.

smeady's picture

Easy to make, lovely dish. I missed out the fenugreek as I didn't have any and used golden syrup instead of honey but it still tastes great. Took 30 mins at the most to make

aga69nowak's picture

Halloumi is made in a very similar way to paneer, essentially just boiled milk with a little lemon juice and then strained to form the cheese, although hallumi is boild again after straining. Both very easy and very cheap to make at home!

ndangerfield's picture

I'm looking at two packets of Halloumi - Tesco Savoury Halloumi (produced in Cyprus) and Cypressa Halloumi (product of Cyprus) - both of which are marked as being suitable for vegetarians. Had me concerned there for a moment because I've eaten it before but looks like at least quite a lot of it is probably vegetarian based on my small, random sample.

clairedidituk's picture

Traditionally prepared from sheep's milk in the Greek island of Cyprus, Halloumi is a soft curd-like cheese free of rennet and safe for vegetarians who do not eat rennet.

Love this recipe, Halloumi or Paneer work wonderfully :)

vickyvolts's picture

is it possible to freeze paneer? I love it, but am a student - cooking for 1 sucks when things don't freeze!

freshcream's picture

i have to be at a pot-luck in half n hour, so Ive just made this, and its actually lovely. didnt take half as long as it says, and the honey really makes this dish. if u cant taste the honey then increase the amount by a drizzle or so, and the dish will transform into something yummy indeed! i also added finely chopped pepper for the crunch, right at the end. and i didnt separately fry the paneer either - who's got the time??? - just threw it in right at the very beginning with the spices. and i added whole cumin seeds at the beginning too, just coz i had some that needed using up. all in all a flexible dish thats quick n easy to prepare.

jigsp75's picture

HI Guy
If you didn't notice this is an indian vegitarian dish and halloumi contains rennet therefore not suitable for veggies.
The dish is great in its original format as made by Atul.

kathrynscott's picture

Nice but would be nicer with halloumi as the cheese tasted very bland.

johnbrolly's picture

this I loved, the honey gives it a slight sweetness that is delightful and the peppers and spring onions just make it taste wonderful and fresh :)

holds1's picture

I used Halloumi cheese instead and followed others advice and cooked it in the spices rather than in the oil.

It was so tastey and full of flavour. Very hot/spicey though so would be fantastic as a side dish rather than the main part of the meal.

bethocallaghan's picture

My boyfriend really enjoyed this but I found it a bit rich - I added peas as recommended by Frantic Flapjack and thought they added a good contrast.

annelisarkanen's picture

This recipe was nice but I think I have heard of better recipes for a similar dish that makes the paneer taste better - I think the paneer would have benefited from cooking in the spices rather than in oil. I added spinach which works well.

Frantic Flapjack's picture

This was lovely. Good texture and tasted very fresh. 100% better than a takeway. I also added peas which made it even more colourful.

amandakim's picture

I usually make sag paneer, but this was a great alternative. My family preferred slightly less honey.

emmahis's picture

Fantastically tasty, the paneer is so versatile, although I would cut down the amount of red and green pepper you put on the top.

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