Spicy Paneer Curry
Panner + Marinade
For the gravy
whole spices
  1. To prepare the spicy paneer curry, cut the paneer into small cubes. Mix all the ingredients for the marinade in a bowl and toss the paneer cubes gently in the marinade. Keep covered for 10-15 minutes.
  2. Heat the oil in a pan and fry the whole spices.
  3. Fry the onions for 8-10 minutes till golden brown. Add the sliced tomatoes and cook on a medium flame for another 3-4 minutes, till the tomatoes are mushy.
  4. Add the gram flour. Fry it along with the cooked paste for a minute or so. Add some of the whey (or water) to the gravy, add the marinated paneer and simmer for 2-3 minutes. 
  5. The flavours of the marinade and that of the gravy will blend and release aromas. Check for salt and take off the flame.
  6. Remove into a bowl and garnish with coriander leaves and some sliced chillies if you like.
  7. Serve hot with phulkas, bread or steamed rice with spluttered cumin seeds.
Recipe Notes


~You might have noticed that I haven’t added any chillies / chilli powder to the gravy. The chillies in the marinade are enough to carry the hot flavour into the dish- unless you like a really spicy curry

~You can reduce the quantity of oil used. I would usually use just one tsp of oil, but just felt that this recipe needs that little extra oil for the restaurant like taste.

~The yogurt in the marinate totally mellows down the heat from the chillies while allowing the other bold flavours to come through