Paneer (Panir) Curry Recipe

Name: Paneer (Panir) Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 teaspoon cumin seed; 12 jalapeno (diced); 5 ounces panir (cubed); 1 cup crushed tomatoes; 1 tablespoon tomato paste; 2 cups spinach (loosely packed); 1 teaspoon chili powder (or to taste); 1 teaspoon garam masala; 1 teaspoon coriander powder; ½ teaspoon cumin powder; ⅛ teaspoon turmeric powder; salt

Servings: persons

1 tablespoon oil
1 teaspoon cumin seed
12 jalapeno (diced)
5 ounces panir (cubed)
1 cup crushed tomatoes
1 tablespoon tomato paste
2 cups spinach (loosely packed)
1 teaspoon chili powder (or to taste)
1 teaspoon garam masala
1 teaspoon coriander powder
½ teaspoon cumin powder
⅛ teaspoon turmeric powder
salt

1
Heat the oil on high until the surface ripples.
2
Drop one cumin seed into the oil when it is hot.
3
If it sizzles and pops the oil is ready.
4
Add the remaining cumin.
5
Take care as the oil can splatter.
6
Add the jalapenos and a couple of pinches of salt and stir until the chilies soften.
7
Add the paneer and fry until all the sides turn golden brown.
8
Add the spinach and cook until wilted.
9
Add the remaining ingredients and heat through.
10
Serve with rice or naan bread.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon oil, 1 teaspoon cumin seed, 12 jalapeno (diced), 5 ounces panir (cubed), and more.

Yes, Paneer (Panir) Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneer (Panir) Curry

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