Paneer Curry

Paneer is an Indian dairy product similar to a medium soft cheese, but of a very mild flavor and toothy consistency. It does not melt, so it can be browned and added as a protein mainstay to many Indian curries such as Palak Paneer (spinach and paneer curry). 

Here I make a simple curry with paneer on its own.  Flavored with onion, chilies and a mix of Indian spices, it is aromatic and spicy.  It has a rich gravy with a yogurt base that makes it creamy and satisfying.  Sop up the gravy with rice, or as I have served here, with paratha, stuffed flatbreads.

14 oz paneer, cut into 1/2-inch cubes

1 onion, chopped

1 green chili, chopped

1 tsp Panchpuran Bengali 5-spice blend

2 cloves garlic, minced

1/2-inch piece fresh ginger, peeled and minced

2 Tbsp chopped fresh curry leaves

1/2 tsp turmeric powder

1/4 tsp fennugreek powder

1/4 tsp coriander powder

crushed red pepper flakes to taste

1/4 cup water

1/2 cup plain yogurt

coconut oil for frying (or canola)

Heat 2 tablespoons coconut oil (or canola) in a non-stick skillet. Slowly brown the paneer, over medium heat, turning often.

Meanwhile in another skillet, sauté the onion, green chili and panchpuran in a tablespoon coconut (or canola) oil.  Cook for about 10 minutes, stirring often.  Add garlic and ginger and cook another 2-3 minutes. Stir in the curry leaves and set aside.

Add the turmeric, fennugreek, coriander, and crushed red pepper flakes, and cook another 2-3 minutes.  Add the water and yogurt and bring to a simmer (do not boil or yogurt may curdle).  Add the curry gravy to the browned paneer and heat through at a simmer.

Serve over rice or with Parathas.  Serves 4.