Spiced paneer

Indian cheese paneer makes a great vegetarian dish as it holds its form – flavour with fenugreek and garam masala

  • Ready in 40-50 minutes
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 463
  • fat 34g
  • saturates 16g
  • carbs 16g
  • sugars 3g
  • fibre 2g
  • protein 24g
  • salt 3.75g


  • vegetable oil, for frying
  • 400g paneer, cut into bite-sized pieces
  • 1 tsp coriander seed
  • knob of ginger, peeled and chopped
  • 1 medium onion, chopped
  • 4 large ripe tomatoes, chopped
  • 1½ tsp chilli powder
  • 1 tsp fenugreek seed
  • 1 tsp garam masala
  • 1 tbsp clear honey
  • small handful of fresh coriander, chopped
  • small knob of ginger, peeled and shredded into matchsticks
  • 1 small red and 1 small green pepper, seeded and finely chopped
  • 3 spring onions, finely shredded


  1. Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.

  2. Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.

  3. Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.

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