19/05/2025Anything with paneer (Indian cottage cheese) is my favourite! I love the texture of this cheese, and how it blends so well with so many curries. This specific dish is a favourite of mine, and goes great with either rice or roti. It’s easy to make, a bit opulent and the gravy has a tangy-ness to it, due to the presence of lemon juice and lemon zest. I got the inspiration to make this style of paneer curry from this YouTube Shorts video: https://www.youtube.com/watch?v=iMGCIv_xx1c&list=WL
INGREDIENTS
| ITEMS | QUANTITY |
| Paneer | 1 packet, cut into cubes |
| Lemon juice | 3-5 tablespoons |
| Lemon zest | 1-2 tablespoons |
| Pepper | 1/2 teaspoon |
| Cumin powder | 1 teaspoon |
| Garam Masala | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Green chilli | 1, sliced |
| Yoghurt | 3 tablespoons |
| Salt | 1 teaspoon |
| Spice mix (cinnamon stick, bay leaves, cardamons, cloves, cumin seeds) | Just add a few of each |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 4-5 leaves |
| Ghee (or any oil) | 1-2 tablespoon |
| Milk Cream (or coconut cream) | 250g |
| Coriander leaves | a handful |
METHOD
- Marinate the paneer cubes in pepper, cumin powder, turmeric powder, yoghurt, lemon juice & zest, salt and garam masala. Mix really well, and set it aside for 30 mins. If you don’t have this time, it’s also fine to start cooking once all mixed.
- Heat the oil, and crackle mustard seeds.
- Add all the spice mix along with the curry leaves. Stir well, till you smell the aroma.
- Add the marinated paneer, and mix everything well.
- Add the green chilli and coriander leaves.
- Cover and cook for about 5 minutes in medium flame.
- Turn flame off, and add the cream. Mix everything well, and allow it warm itself from the existing heat for about 2-3 minutes.
- Serve with rice or roti!
Marination
The Cooking
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