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Kasuri Paneer Curry

One of the great things about being part of a multicultural workplace means we get to share lots of new recipes and food ideas. Kruti , one of the girls from our Sydney office sent me this recipe when she knew that I liked paneer cheese, I just didn’t really know what to do with it. It’s easy and fairly quick to cook even if you do have to make your own paneer cheese which I did since it isn’t so readily available where I live. I love the freshness of the spices mixed with the tomatoes and the paneer cheese keeps it really light since we tend to eat more meat based curries. I am converted and will be trying more vegetarian recipes in future. I am back in the Sydney office this week and look forward to learning about some new recipes which I will also share with you in the future.

Recipe for panner cheese is here if you need to make your own.


  • 3 tbsp oil
  • 3 onions, sliced
  • 3 cloves of garlic, chopped
  • ½ inch fresh ginger, finely chopped
  • 1 green chilli
  • 1/2 tbsp kasuri menthi
  • 1 cinnamon stick
  • 2 cloves
  • 1/4 tsp cardamom seeds
  • ½ tsp cumin seeds
  • ½ tsp garam masala
  • 2 tbsp cashew nuts
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tbsp butter
  • 1 tin tomatoes, chopped
  • 250g fresh paneer cheese
  • salt to season


  • Fry onions with 2 tablespoons of oil in a frying pan till brown.
  • Place browned onions, ginger, garlic, chilli, tomatoesinto a blender and blend to a smooth paste.
  • Boil cashew nut for 5 mins and blend to another smooth paste.
  • Heat tablespoon of oil in a frying pan and add all the spices and fry for one minute. Remove from pan and grind all the spices except the cinnamon with a mortar & pestle.
  • Add both pastes and spices the frying pan and cook on a low heat for 15 minutes
  • Cut the paneer into cubes and place into the frying pan with the other ingredients.
  • Cook for a further 5 minutes and add some water if the sauce becomes too thick.
  • Then add butter and garnish with coriander leaves.
9 Comments Post a comment
  1. Deeeeeelicious! I can eat paneer everyday! Ive bookmarked this to try.

    August 11, 2010
    • peasepudding #

      I’m getting quite addicted myself :0)

      August 16, 2010
  2. I think you missed the Kasuri :)) It is usually Kasuri Methi that is added to the dish for it’s distinctive flavor. Kasuri Methi is fenugreek from Kasuri region. Fenugreek is a bitter herb that is added to this dish in the dried form towards the end and stirred in for flavor

    August 11, 2010
    • peasepudding #

      oops, I did omit the main ingredient in the list! Thanks for being so observant :o)

      August 15, 2010
  3. Mmmm, this sounds delish. Paneer is a favoutrite of mine and I was gobsmakced when I saw how expensive it is in NZ- if , as you say, even available. Lucky to have it here in the supermarkets at not too high aprice, i cook with it often but goood to find a recipe that dosnt require frying in the dekightful but hig fat content of Ghee. I’ve started to cook one afternoon a week for some friends on a farm who’d rather be outside with their 27 shire horses thna feed them selives,so i’ve taken over the domstic relam. This should win them over after a hard days graft….I’ll insist on staying for dinner!
    AM, UK

    August 11, 2010
    • peasepudding #

      Hi, I hope your friends enjoy the curry and good luck for your trip back home at the end of the year (noted on your web!)

      August 16, 2010
  4. YUM! This looks so tasty! Great photo!!

    August 15, 2010
  5. looks delicious

    August 16, 2010
  6. I love North Indian cuisine. Palak paneer (cottage cheese in spinach sauce) is one of my favourite dishes.

    Lovely food photo.

    August 16, 2010

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