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spicy paneer curry

Spicy Paneer Curry

Course Main Course
Cuisine Indian, north indian
Servings 2 people


Panner + Marinade

  • 200 grams paneer
  • 1/2 cup yogurt
  • 2 red chillies crushed
  • 2 green chillies finely chopped
  • 2 - 3 pods garlic
  • 1 pinch turmeric powder
  • 1 tsp garam masala powder
  • 1/2 tsp salt

For the gravy

  • 1 large onion very thinly sliced
  • 2 medium tomatoes
  • 1/4 tsp turmeric powder
  • 2 tbsp oil
  • 1 tbsp gram flour

whole spices

  • 1/2 tsp cumin seeds
  • 1 stick cinnamon
  • 3-4 cloves
  • 1 green cardamom
  • 2 bay leaves


  • 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.
  • Heat the oil in a pan and fry the whole spices.
  • 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.
  • 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. 
  • The flavours of the marinade and that of the gravy will blend and release aromas. Check for salt and take off the flame.
  • Remove into a bowl and garnish with coriander leaves and some sliced chillies if you like.
  • Serve hot with phulkas, bread or steamed rice with spluttered cumin seeds.


~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