If you love paneer curries, this panch phoran version needs to be the next on your list! The whole spices crackle in oil, infusing the curry with robust, pickle-like flavours. Cream at the end brings everything together. It's rich and impossible to resist!
Note – This recipe has been updated from the archives – first published December 2020. I’ve added new images and helpful content, the recipe remains the same.
Sure, there are plenty of paneer curry recipes already out there, paneer pasanda, paneer kali mirch, or punjabi matar paneer, but I feel like we could do with one more!
This isn't really a curry you'll find on restaurant menus or in homes. Rather, it's one that my Mum and I created together inspired by our favourite flavours. I love the complexity of panch phoran and the softness of paneer.
The spices hit first, like in a paneer jalfrezi, but creaminess follows, just as in vegetable paneer makhanwala. If I had to describe it: it's a flavour tug of war, or to put it more eloquently, a harmony of contrasts.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
For this dish, I wanted the flavour of panch phoran to shine. Panch phoran means “five spices” - a blend of fennel, nigella, fenugreek, mustard, and cumin seeds. I love how they crackle in the hot oil and release their layered aroma. Together, these spices give a vibrant, pickle-like depth.
I also use bay leaf, green cardamom, cloves and cinnamon bark to build the foundation of Indian curries, adding depth, aroma and giving a curry a more complex taste.
The curry base stays true to classic North Indian cooking. It uses onion, tomato, ginger, and garlic.
To balance that, I finish with a generous pour of cream. We first cooked this dish for a special occasion, so wanted to add richness.
In my opinion, ready-made paneer holds it's shape best when cut into cubes. However, I've used homemade paneer too - I just leave it to set for longer.
Serving Ideas
Pair panch phoran paneer like any rich curry with whole wheat roti, flakey whole wheat paratha or garlic coriander naans. Jeera rice or shahi pulao also goes well.
I love it restaurant style with a side of Indian onion salad and sweet lassi.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Panch Phoran Paneer
Ingredients
- 250 gram paneer cut into cubes
- 1 teaspoon panch phoran crushed
- ½ teaspoon panch phoran
- 1 tablespoon whole spices in total with bay leaf, green cardamom, cloves and cinnamon bark
- 2 tablespoon oil
- 1 onion pureed
- 1 tablespoon ginger garlic pureed
- 1 green chilli chopped
- 1 teaspoon kasoori methi
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup tomato purée or crushed tomatoes
- 1 teaspoon sugar
- 150 millilitres single cream
- salt to taste
Instructions
- Heat oil in a pan and shallow fry paneer cubes with the crushed panch phoran. Remove from the heat once golden brown.
- In the same pan heat more oil, add whole spices and panch phoran.
- Let the spices crackle, then add pureed onion and sauté until it turns light brown.
- Add ginger garlic purée and chopped green chillies and cook the mixture until oil appears on the sides of the pan.
- Add the puréed tomato and cook the mixture on low heat for a few minutes.
- Now add all the spice powders and add fenugreek leaves. Add a couple of spoons of water so the masala doesn’t burn.
- Add the paneer cubes back in, season with salt and add sugar. Cook for around 5 minutes.
- Pour over the cream. Let the curry simmer for a further 5 minutes.
- Turn off the heat. Garnish with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by Text
Leave a Reply