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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 Indian kachumbar Salad too.

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PANCH PHORAN PANEER

Hayley Dhanecha
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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course mains, sides
Cuisine Indian
Servings 6
Calories 164 kcal

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

Nutrition Facts
PANCH PHORAN PANEER
Serving Size
 
175 g
Amount per Serving
Calories
164
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
41
mg
14
%
Sodium
 
9
mg
0
%
Potassium
 
40
mg
1
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
258
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
23
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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

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