This one-pot paneer curry recipe requires less than 30 minutes. It is perfect for a busy weeknight family dinner . Be sure to watch the video !
- Everyday Paneer Curry
- Ingredients Required
- Multi-Purpose Curry Paste
- Watch Paneer Curry Video
- Serving Suggestion
- More Indian Curry Recipes
- Paneer Curry Recipe
Everyday Paneer Curry
This paneer curry is one of those everyday curry recipes you need for busy weeknights, lazy-to-cook days, or no-vegetables-in-the-fridge situations. Honestly, from start to finish, the whole process takes 30 minutes with only one pot to clean.
More Reasons To LOVE Paneer Curry
- one pot recipe
- meal prep friendly
- gluten and nut-free
- perfect for beginners
I hope now you understand why it is one of my favourite everyday Indian curry recipes. And there are many more 30-minute curry-in-a-hurry recipes in my cookbook .
Ingredients Required
- Paneer: Use fresh and soft paneer. If you have a paneer block, cut it into equal-sized squares for making the curry.
- Curry Paste: You need onion, tomato, ginger, garlic, and green chilli to make the curry paste.
- Spices: Cumin, Bay Leaf, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala , Dried Fenugreek Leaves (Kasuri Methi)
- Cooking Oil: You can use refined oil, vegetable oil, or ghee to cook this paneer curry.
- Cream: It gives the gravy a rich, creamy, smooth texture. Use cooking cream. You can add cashew cream or thick coconut milk for a vegan curry.
- Other Ingredients: Salt, Water, Fresh Coriander Leaves
Multi-Purpose Curry Paste
It is one of the easiest Indian curry pastes ever.
- How do you make it? Add all the ingredients to a blender, and grind to a smooth paste using water.
- Can I make it in advance? Of course, you can. Store it in the refrigerator for 2 days in an airtight container or mason jar.
Watch Paneer Curry Video
Serving Suggestion
Paneer Curry is an Indian main-course dish . It tastes best with lachha paratha, tandoori roti, jeera rice , or naan.
To make a complete Indian meal, you can serve it with naan , boondi raita , and kachumber salad .
Store the leftover curry in the refrigerator for 2 – 3 days. Then, reheat in a microwave or stovetop before eating.
More Indian Curry Recipes
- Dum Aloo
- Chana Saag
- Matar Paneer
- Cauliflower Curry
- Veg Keema Curry
- Paneer Kofta Curry
- Mushroom Matar Masala
Ingredients
Ingredients For Curry Paste
- ▢ ½ Cup chopped onion
- ▢ 1 Cup chopped tomato
- ▢ 1 tablespoon garlic cloves
- ▢ 1 tablespoon chopped ginger
- ▢ 2 green chili chopped (mildly spicy)
- ▢ ¼ Cup water
Other Ingredients
- ▢ ⅛ Cup cooking oil
- ▢ 200 gram paneer (cottage cheese), cut into cubes
- ▢ 1 bay leaf
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 ½ teaspoon salt or to taste
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon coriander powder
- ▢ ⅓ Cup water
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 1 teaspoon Garam Masala ( get recipe )
- ▢ ¼ Cup fresh cream
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- To make the curry paste, blend onion, tomato, garlic, ginger, and green chili using water to make a smooth paste. Transfer it to a bowl and set it aside.
- Heat oil in a heavy bottom kadhai. Once the oil is hot, add bay leaf and cumin seeds. Saute for 10 – 20 seconds.
- Next, add the curry paste, salt, red chili powder, turmeric, and coriander powder. Fry the paste till oil starts separating from the masala. This takes less than 5 minutes on high heat.
- Next, add water, kasuri methi, paneer cubes, garam masala, and cream. Stir to combine all the ingredients nicely.
- Cover and cook the curry for 5 minutes. This softens the paneer cubes and allows them to absorb the flavor of the curry.
- Turn off the heat. Garnish with fresh coriander leaves.
- Serve Paneer Curry with roti or rice.
Recipe Notes:
- This is a medium spicy curry. If you want to make it mildly spicy, skip adding green chilies to the curry paste.
- To make a vegan curry, use firm tofu cubes instead of paneer and coconut milk/cream rather than the regular dairy cream.
Nutrition
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Paneer Curry Recipe
Equipment
- Blender
- Heavy Bottom Kadhai
Ingredients
Ingredients For Curry Paste
- ½ Cup chopped onion
- 1 Cup chopped tomato
- 1 tablespoon garlic cloves
- 1 tablespoon chopped ginger
- 2 green chili chopped (mildly spicy)
- ¼ Cup water
Other Ingredients
- ⅛ Cup cooking oil
- 200 gram paneer (cottage cheese), cut into cubes
- 1 bay leaf
- 1 teaspoon cumin seeds (jeera)
- 1 ½ teaspoon salt or to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ⅓ Cup water
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon Garam Masala ( get recipe )
- ¼ Cup fresh cream
- 2 tablespoon chopped fresh coriander
Instructions
- To make the curry paste, blend onion, tomato, garlic, ginger, and green chili using water to make a smooth paste. Transfer it to a bowl and set it aside.
- Heat oil in a heavy bottom kadhai. Once the oil is hot, add bay leaf and cumin seeds. Saute for 10 - 20 seconds.
- Next, add the curry paste, salt, red chili powder, turmeric, and coriander powder. Fry the paste till oil starts separating from the masala. This takes less than 5 minutes on high heat.
- Next, add water, kasuri methi, paneer cubes, garam masala, and cream. Stir to combine all the ingredients nicely.
- Cover and cook the curry for 5 minutes. This softens the paneer cubes and allows them to absorb the flavor of the curry.
- Turn off the heat. Garnish with fresh coriander leaves.
- Serve Paneer Curry with roti or rice.
Video
Notes
- This is a medium spicy curry. If you want to make it mildly spicy, skip adding green chilies to the curry paste.
- To make a vegan curry, use firm tofu cubes instead of paneer and coconut milk/cream rather than the regular dairy cream.
Nutrition
Watermelon Gazpacho is my favourite cold soup perfect for hot summer days. It is packed with refreshing flavours and requires no cooking.
- What is Gazpacho?
- Watermelon For Gazpacho
- Other Ingredients For Gazpacho
- How To Make Gazpacho
- Serving Suggestion
- More Summer Recipes
- Watermelon Gazpacho Recipe
What is Gazpacho?
Gazpacho is a cold soup made in a blender with raw vegetables. It is a popular summer dish in Spain, Portugal, and the Southern Peninsula. Today there are many gazpacho recipes and variations followed worldwide. Some have bread, while others are made with tomatoes and cucumber only.
Here are a few reasons to LOVE Gazpacho
- minimal calories
- meal prep friendly
- no cooking involved
- vegan-friendly recipe
- requires only a blender
- wholesome and fulfilling
- possible gluten-free (skip bread)
Watermelon Gazpacho has subtle notes of sweetness, spiciness, sourness, and a refreshing flavour of fresh herbs.
I am sharing a flavoursome vegan and gluten-free watermelon gazpacho recipe I tasted years ago in Pondicherry in a French Cuisine-inspired restaurant called Villa Shanti.
Watermelon For Gazpacho
To make this gazpacho, you need fresh, ripe, red, and sweet-tasting watermelon. I would not recommend using frozen or canned watermelon as it will not give the desired taste.
Do not add seeds or the skin of a watermelon. Use only the red pulp.
Other Ingredients For Gazpacho
- Tomato: Use sweet-tasting, ripe and red tomatoes like Roma.
- Pepper: You can use either mildly spicy red pepper or bell pepper. It gives a sharp taste and balances the sweetness.
- Cucumber: I do not add skin and seeds/pulp of cucumber. You can use English, Spanish, or Indian Cucumbers.
- Herbs: A mix of Italian basil, mint, and cilantro gives the gazpacho a refreshing flavour and aroma.
- Red Onion, Garlic, Extra Virgin Olive Oil, Red Wine Vinegar, Salt, Black Pepper
- Equipment: A strong-blade smoothie or soup blender, peeler, knife
How To Make Gazpacho
Step 1: Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
Step 2: Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender.
Step 3: Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
Step 4: At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
Serving Suggestion
There are many delicious ways to serve watermelon gazpacho. Top it with finely chopped herbs (basil and mint), cucumber, and feta cheese. I like to keep it in the refrigerator for 1 – 2 hours to get chilled. Serve it with a bread slice on the side.
You can store watermelon gazpacho for 2 days in the refrigerator. But I would recommend making it fresh.
More Summer Recipes
- Fruit Salad
- Mango Salsa
- Tomato Salsa
- Green Papaya Salad
- Mango Shrimp Salad
- Summer Tomato Salad
- Tropical Pineapple Salad
- Masala Pineapple Popsicles
Ingredients
- ▢ 2 Cup diced watermelon
- ▢ 1 Cup diced cucumber
- ▢ ½ Cup diced tomato
- ▢ ¼ Cup diced onion
- ▢ 1 red pepper, discard the seeds
- ▢ 2 garlic cloves
- ▢ 5 – 6 Italian basil leaves
- ▢ 5 – 6 fresh mint leaves
- ▢ 1 tablespoon red wine vinegar
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ ½ teaspoon black pepper
Instructions
- Roughly dice the watermelon and discard its skin and seeds—similarly, chop cucumber, pepper, tomato, and onion. I remove and discard the seeds/pulp of all the vegetables.
- Add chopped watermelon, vegetables, herbs, salt, pepper, and garlic to the blender. DO NOT add water.
- Blend them until smooth. Add extra virgin olive oil and wine vinegar, taste gazpacho if required, add more seasoning, and blend one last time for a few seconds.
- At this stage, if you prefer, you can pass this cold soup through a sieve to get a smooth, light consistency or serve it as it is – thick and luscious.
- Garnish watermelon gazpacho with finely chopped herbs (basil and mint), cucumber, and feta cheese.
- Serve watermelon gazpacho chilled or at room temperature with a bread slice.
Recipe Notes:
- Remove and discard the seeds of watermelon, cucumber, and red pepper.
- Do not add water to blend the gazpacho else its taste will be diluted.
- Use mild or sweet-tasting pepper rather than the spicy, sharp one. You can add bell pepper also.
Nutrition
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