Easy South Indian Paneer Curry

Here’s a really quick and easy recipe for a South Indian style vegetarian curry I made with paneer. Served with rice, cucumber slices, sugar snap peas (pan fried with garlic and ginger purรฉe) and lychee juice on the side. ๐Ÿ˜›

This recipe makes 2 portions.


  • 1 block of paneer (225g)
  • Curry leaves (a handful)
  • 1/2 Tbsp fenugreek powder
  • 1/2 Tbsp mustard seeds
  • 1 onion
  • Garlic (a few cloves)
  • 3-4 small dried red chillies
  • 2-3 Tbsp olive oil (or oil of your choice)
  • 2 Tbsp coconut cream
  • 1/2 cup water
  • Fresh coriander (to garnish – optional)
  • Honey

Paneer marinade:

  • 1/2 tsp turmeric
  • 1/4 tsp chilli powder
  • 1/2 tsp coriander powder
  • Salt
  • Black pepper
  • 1 Tbsp olive oil


  1. Cut the paneer into small cubes,ย mix with the marinade ingredients and set aside (the longer the better, but 10 minutes will do if you don’t have time).
  2. Cut onion into thin slices and finely chop the garlic.
  3. Pan fry the paneer on medium/low heat in a bit of oil, flipping them occasionally, until they turn golden brown.
  4. Turn the temperature down to low, push the paneer to one side and fry the dry red chillies, mustard seeds and curry leaves on the other side for 1 minutes. Add more oil beforehand if necessary and be careful not to burn them.
  5. Add the onion and fry until it softens up / a couple of minutes.
  6. Mix everything with the paneer, add the garlic and keep frying briefly.
  7. Add the coconut cream, water, fenugreek powder and a drizzle of honey and keep cooking on low heat for 10-15 minutes. Keep topping up with a bit of water if the sauce reduces too much.


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