PANCH PHORAN PANEER

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. 

five spiced paneer curry recipe served in a silver metal tray along with a piece of naan




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

Paneer Jalfrezi

Punjabi Saag Paneer

Paneer Paratha

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

Achari Mirch

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 Nepali Cucumber Salad too. 

Did you like this recipe? 


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paneer, panch poran, vegetarian curry, paneer curry
Mains, Sides
Indian
Yield: 4 servings
Author: Hayley Dhanecha
Print
PANCH PHORAN PANEER

PANCH PHORAN PANEER

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.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Instructions

  1. Heat oil in a pan and shallow fry paneer cubes, remove and leave it aside for later use.
  2. In the same pan add ghee, when melts add whole spices and panch phoran.
  3. Let the spices crackle then add onion and sauté until it turns light brown.
  4. Add ginger garlic purée and fry the mixture for a couple of minutes.
  5. Add green chilli and cook the mixture for a minute or so.
  6. Tip the puréed tomato and cook the mixture on low heat until ghee separates from the pan.
  7. Now add all the spice powders and add fenugreek leaves. Add a couple of TBSP water so masala doesn’t burn.
  8. Cook the masala for a couple of minutes then add paneer cubes and cook only for a couple of minutes.
  9. Add salt and sugar.
  10. Pour the cream and mix the curry, let the curry simmer for not more than a couple of minutes.
  11. Turn off the heat, add lemon juice and serve in a serving bowl.
  12. Garnish it with fresh coriander or kasoori methi and serve hot.

Notes:

Use tofu for a vegan version.

Calories

608.21

Fat (grams)

50.94

Sat. Fat (grams)

24.03

Carbs (grams)

17.40

Fiber (grams)

2.16

Net carbs

15.24

Sugar (grams)

6.94

Protein (grams)

22.53

Sodium (milligrams)

1130.93

Cholesterol (grams)

127.73
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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