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Vegetable curry with paneerin white-and-yellow bowl with saucepan and bowl of rice in background and fork to right.
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Quick Vegetable Curry with Paneer

This Quick Vegetable Curry with Paneer is a delicious, easy dish that comes together in under 30 minutes.
Course Dinner, Main
Cuisine Indian Fusion
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories 230kcal
Author Monika Dabrowski

Ingredients

  • 4 medium shallots peeled
  • 4 garlic cloves peeled
  • 1 tablespoon fresh ginger peeled, chopped
  • 3 small/medium ripe tomatoes
  • ½ red bell pepper
  • 4 tablespoons tomato puree
  • 1 red chilli use more if you want to add more heat
  • 1x14.11oz can chickpeas drained
  • 8.82 ounces paneer cheese cubed
  • 3-4 tablespoons vegetable oil
  • 1 bay leaf
  • 1½ teaspoons cumin powder
  • 1 teaspoon turmeric and coriander powder each
  • 1 teaspoon curry powder any
  • 1 teaspoon sea salt or to taste
  • Small bunch cilantro/fresh coriander finely chopped
US Customary - Metric

Instructions

  • Roughly chop the shallots, garlic, ginger, tomatoes, bell pepper and chilli, place in a food processor and puree until the mixture is relatively smooth.
  • In a large saucepan heat 2 tablespoons of oil, add the bay leaf, curry powder, cumin, coriander powder and turmeric, stir, then add the tomato mixture, tomato puree, salt and stir. Cover and bring to the boil, then simmer for 10 minutes.
  • Add the chickpeas and continue simmering for a further 15 minutes.
  • In a large frying pan heat the remaining oil, add the paneer and fry over a medium heat for a few minutes stirring often, until the pieces are lightly browned. Add to the curry along with the cilantro. Stir through and serve.

Notes

  • If you are using a small food processor blend the sauce ingredients in batches.
  • You may not need to use the chili pepper if your curry powder is quite spicy.
  • To save time fry the paneer cheese while the curry is bubbling away.
  • Herbs: I used cilantro for garnish but other alternatives include thai basil or tarragon (about 2 tablespoons of fresh herbs added into the sauce as it's cooking).
  • Freeze individual portions without the paneer (best to add it into the curry straight from the pan) for up to 3 months.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 18g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 33mg | Sodium: 492mg | Potassium: 451mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1158IU | Vitamin C: 42mg | Calcium: 283mg | Iron: 2mg