Friday, 8 June 2012

Paneer Rogan Curry

You can make your own paneer cheese for this recipe, or you can use a block of paneer picked up from the cheese section in most large supermarkets.


  • 1 tbsp sunflower oil
  • 1 onion, peeled and chopped
  • about 400g of paneer cheese, cut into 2cm cubes
  • 1 tsp paprika
  • 1 tsp garam massala
  • 1 tbsp ground coriander
  • 1 tbsp dried coriander leaf
  • 1 or 2 dried chillies, finely chopped
  • 8 tomatoes, washed and cut into quarters
  • 4 tbsp water


  1. Fry the onion in the oil in a pan for a couple of minutes over a medium heat.
  2. Add the paneer blocks and stir every minute or so until the onion has softened, probably about 5 minutes.
  3. Add the remaining ingredients and stir well.
  4. Continue to fry, stirring every minute or so to prevent burning for a further 5 minutes.
  5. Once the tomatoes have started to soften and fall apart a bit then the dish is ready.
  6. Serve with Basmati rice or naan bread.
Serves 4.

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