Paneer Panch Phoran has a silky-smooth gravy that is enriched with whole spices and cream. It is the perfect vegetarian Paneer curry recipe for special occasions.
PANEER PANCH PHORAN
Just when you think you’ve exhausted paneer recipes, here is one more! Paneer Panch Phoran is a creamy and rich recipe filled with warming flavours. It shares similarities with Paneer Butter Masala or Shahi Paneer but with the addition of panch phoran, you get a party of aromas and a unique taste.
We love Paneer in our Paneer Tikka Biryani,
Or try our all-time famous: Dry Chilli Paneer Restaurant Style
What is Panch Phoran?
Panch means 5. Panch Phoran is a mix of Indian 5 spices that originate from Eastern India. The spices are seeds and consists of equal parts fenugreek seeds, mustard seeds, nigella seeds, cumin seeds, and fennel seeds.
Panch Phoran is always used whole and the seeds would never be ground, unlike garam masala which comes in powder form.
The easiest option is to buy Panch Phoran from a supermarket, however, it’s cheaper to buy the seeds individually and make your own!
Flavour of Panch Phoran
Panch Phoran is often used in achar (pickle). Many dishes that contain panch phoran will be named as “achari” for this reason.
It is described to have a nutty and bitter, herbaceous and sweet flavour all in one.
Panch Phoran JCO dishes:
Aloo Panch Phoran
Ingredients for Paneer Panch Phoran:
(full list and method in recipe card below)
Paneer – cut into cubes. You could also use other vegetables here and make a mix veg panch phoran
Panch phoran – (use mustard, cumin, fenugreek, onion and fennel seeds)
Whole Spices – (bay leaf, green cardamom, cloves, and cinnamon bark)
Oil – any flavourless oil works well
Ghee – for extra richness
Onion, ginger garlic puree and green chilli – to form the base of the gravy
Kasoori methi – gives wonderful “restaurant-style” flavours to the dish
red chilli powder
turmeric powder
ground cumin and ground coriander
smooth tomato purée – you can use tinned plum/chopped tomato or passata or fresh crushed tomatoes.
1 tsp sugar
single cream – use single or double cream
lemon juice – fresh or bottled works fine
How to make Paneer Panch Phoran:
Shallow fry paneer cubes, remove and leave it aside for later use.
Add ghee, add whole spices and panch phoran.
Add onion
Add ginger garlic purée
Add green chilli
Tip the puréed tomato
Now add all the spice powders and add fenugreek leaves. Add a couple of TBSP water so masala doesn’t burn.
Add paneer cubes
Add salt and sugar.
Pour the cream and mix the curry, let the curry simmer for a few minutes
Turn off the heat, add lemon juice
Garnish it with fresh coriander or kasoori methi
How to serve
You can’t go wrong with round and soft Gujarati Rotlis for everyday meals
For a special occasion, why not try Restaurant style Garlic and Coriander Naan.
Serve with Ghee rice or Coconut Milk Pulao Rice, you may serve this cool and fresh Indian kachumbar Salad too.
Did you like this recipe?
PANCH PHORAN PANEER
Ingredients
- 250 g Paneer cut into cubes
- 1 TBSP panch phoran use mustard, cumin, fenugreek, onion and fennel seeds
- 1 TBSP WHOLE SPICES bay leaf, green cardamom, cloves and cinnamon bark
- 2 TBSP oil
- 2 TBSP GHEE
- 1 medium onion finely chopped
- 1 TBSP GINGER-GARLIC PUREE
- 1 hot green chilli finely chopped
- 1 tsp kasoori methi
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- SALT to taste
- 4 TBSP tomato purée tinned plum tomato
- 1 tsp sugar
- 150 ml single cream
- 1 tsp lemon juice
Instructions
- Heat oil in a pan and shallow fry paneer cubes, remove and leave it aside for later use.
- In the same pan add ghee, when melts add whole spices and panch phoran.
- Let the spices crackle then add onion and sauté until it turns light brown.
- Add ginger garlic purée and fry the mixture for a couple of minutes.
- Add green chilli and cook the mixture for a minute or so.
- Tip the puréed tomato and cook the mixture on low heat until ghee separates from the pan.
- Now add all the spice powders and add fenugreek leaves. Add a couple of TBSP water so masala doesn’t burn.
- Cook the masala for a couple of minutes then add paneer cubes and cook only for a couple of minutes.
- Add salt and sugar.
- Pour the cream and mix the curry, let the curry simmer for not more than a couple of minutes.
- Turn off the heat, add lemon juice and serve in a serving bowl.
- Garnish it with fresh coriander or kasoori methi and serve hot.
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.