Spiced paneer

Spiced paneer

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(28 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


  • vegetable oil, for frying
  • 400g paneer, cut into bite-sized pieces
  • 1 tsp coriander seed
    Coriander seed

    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 tomatoes, 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 onions, 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, questions and tips

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Malik Saboor's picture
Malik Saboor
12th Oct, 2018
Great !
11th Nov, 2017
Was disappointed by this recipe. Didn't taste like a curry, not much depth of flavour, unusual flavour combinations, not combined. Will not be making it again.
21st Dec, 2016
Beautiful recipe, I made and then used to stuff peppers and had with boiled rice!! Very sweet and a little spicy, didn't add peas or spinach but could see how they would be great.
10th Dec, 2014
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
22nd May, 2013
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.
2nd Feb, 2013
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.
26th Jan, 2013
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
14th Aug, 2012
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!
2nd Jun, 2012
@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.
12th Mar, 2012
@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 :)


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27th Apr, 2019
Add more chilli as its not necessarily what I would consider, as the kids these days say, "spicy"
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