Vegetarian paneer curry

Vegetarian paneer curry

This delicious curry stars aubergine and paneer cheese and is simmered with fragrant toasted spices and coconut milk. Serve with basmati rice and sliced spring onions.

Vegetarian paneer curry

Love a coconut-based curry? Try our aromatic vegan coconut curry with tofu, broccoli and tamarind next.

  • Serves icon Serves 4
  • Time icon 50 minutes

This delicious curry stars aubergine and paneer cheese and is simmered with fragrant toasted spices and coconut milk. Serve with basmati rice and sliced spring onions.

Love a coconut-based curry? Try our aromatic vegan coconut curry with tofu, broccoli and tamarind next.

Nutrition: per serving

Calories
323kcals
Fat
27.1g (17.3g saturated)
Protein
13.6g
Carbohydrates
10.6g (5.9g sugars)
Fibre
3.2g
Salt
1.5g

Ingredients

  • 1 red onion, roughly chopped
  • 1 lemongrass stalk, tough outer leaves removed, chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • Thumb-size piece of fresh ginger, finely chopped
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • Vegetable oil for frying
  • 1 tsp ground turmeric
  • 2 aubergines, halved or quartered and sliced
  • 400g can coconut milk
  • 1 cinnamon stick
  • 1½ tbsp light soy sauce
  • Juice of 1-2 limes
  • 250g paneer cheese (from major supermarkets), cut into chunks
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. In a food processor, whizz the onion, lemongrass, garlic, chilli and ginger with a splash of water to form a paste.
  2. Heat a small dry frying pan over a medium heat, then toast the cumin and coriander seeds until fragrant. Remove and grind the seeds in a pestle and mortar. Add a little vegetable oil to the spice pan and fry the fresh paste over a medium heat for 2 minutes, stirring (don’t let it catch and burn). Add the toasted spices and the ground turmeric, then the aubergines. Coat the aubergines in the spices, then cook for 2 minutes more.
  3. Add the coconut milk with 200ml water, the cinnamon stick, soy sauce and the juice of 1 of the limes. Bring to the boil, then turn down the heat to a low simmer and cook for 15-20 minutes until the sauce has thickened.
  4. Meanwhile, fry the paneer. Heat a sauté pan or large frying pan with a little more vegetable oil, then add the chunks of paneer, frying on each side until browned all over. Remove from the pan and add to the curry. Taste the curry and add the juice of the other lime if you think it needs it. Serve with basmati rice and sliced spring onions.

Nutrition

Nutrition: per serving
Calories
323kcals
Fat
27.1g (17.3g saturated)
Protein
13.6g
Carbohydrates
10.6g (5.9g sugars)
Fibre
3.2g
Salt
1.5g

delicious. tips

  1. Traditionally this dish would be made with fish sauce instead of the soy sauce used here. Fish sauce gives the dish a distinctive depth and richness of flavour. If you’re not vegetarian, we recommend you use it instead.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Aubergine and red lentil curry

This aubergine and red lentil curry recipe makes a warming...

Save recipe icon Save recipe icon Save recipe

Vegetarian curry recipes

Aubergine and squash Thai green curry

This Thai green curry recipe is veggie-friendly, packed with flavour...

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Aubergine and tomato curry

This filling vegetarian curry teams aubergines, tomatoes and paneer with...

Save recipe icon Save recipe icon Save recipe

Vegetarian curry recipes

Chetna Makan’s saag paneer curry

Chetna Makan’s saag paneer curry recipe, made with spinach and...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.