Spiced paneer

Spiced paneer

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(15 ratings)

By

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Cooking time

Ready in 40-50 minutes

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving for four

kcalories
463
protein
24g
carbs
16g
fat
34g
saturates
16g
fibre
2g
sugar
3g
salt
3.75g

Ingredients

  • vegetable oil, for frying
  • 400g paneer, cut into bite-sized pieces
  • 1 tsp coriander seed
  • knob of ginger, peeled and chopped
  • 1 medium onion, chopped
  • 4 large ripe tomatoes, chopped
  • 1½ tsp chilli powder
  • 1 tsp fenugreek seed
  • 1 tsp garam masala
  • 1 tbsp clear honey

To finish

  • small handful of fresh coriander, chopped
  • small knob of ginger, peeled and shredded into matchsticks
  • 1 small red and 1 small green pepper, seeded and finely chopped
  • 3 spring onions, finely shredded

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Method

  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.

Recipe from Good Food magazine, November 2003

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Comments

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Shaeren's picture
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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
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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
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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

@indianveggie
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

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

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

emmahis's picture
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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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