Paneer & Vegetable Curry Recipe – Kashmiri Chili & Creamy Tomato Delight

Last Updated on 2 months by Neha Deshmukh

Paneer & Vegetable Curry Recipe – Kashmiri Chili & Creamy Tomato Delight

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? This Paneer & Vegetable Curry is one of my absolute go-to’s – it’s creamy, subtly spiced, and packed with goodness. I first made this when I was craving something truly satisfying after a long week, and it quickly became a family favorite. The Kashmiri chili powder gives it this beautiful color and a gentle warmth that’s just perfect. It’s easier to make than you might think, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just another paneer curry. It’s a delightful blend of roasted vegetables, a rich tomato-based gravy, and the soft, comforting bite of paneer. It’s relatively quick to put together (about 60 minutes total!), and it’s easily adaptable to your taste. Plus, the aroma while it’s simmering is divine. Seriously, it’ll fill your kitchen with the most incredible scent!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 large onion
• 1 tablespoon butter + 1 teaspoon
• 1 tablespoon vegetable oil
• 100 gram paneer
• 1 cinnamon stick
• 1 bay leaf
• 4 cardamom pods
• 4 cloves
• 4 roma tomatoes
• 1 cup warm water
• 1 tbsp Kashmiri chili powder
• ½ teaspoon ground cumin
• ½ tsp ground coriander
• 1 teaspoon dried fenugreek leaves (methi)
• ½ cup fresh cream
• Salt, to taste
• Pinch of sugar (optional)
• Fresh coriander, for garnish
• 1 cup cauliflower florets
• ½ cup green beans
• 1 large potato
• 1 teaspoon Kashmiri chili powder
• ½ teaspoon salt
• 1 teaspoon ginger garlic paste
• 2 tablespoon vegetable oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Chili Powder: The Key to Color and Mild Heat This is essential for that vibrant red color and a lovely, mild heat. Don’t substitute with regular chili powder if you can avoid it – the flavor profile is quite different.
• Paneer: Choosing the Right Type & Texture I prefer using a firm paneer that holds its shape well during cooking. You can find it at most Indian grocery stores. If using frozen paneer, thaw it completely and gently squeeze out any excess water.
• Regional Variations in Spice Blends Every family has their own little tweaks! Feel free to adjust the cumin and coriander to your liking. Some people also add a pinch of garam masala towards the end.
• Vegetable Options: Adaptability & Freshness I love the combination of cauliflower, potatoes, and green beans, but you can easily swap these out for other vegetables like carrots, peas, or bell peppers. Just make sure they’re all cut into roughly the same size pieces for even cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Veggies: Preheat your oven to 180°C. Chop the cauliflower, potato, and green beans into bite-sized pieces. In a bowl, marinate them with 1 tbsp Kashmiri chili powder, ginger garlic paste, ½ teaspoon salt, and 2 tablespoons of vegetable oil. Spread them out on a foil-lined baking sheet and roast for about 30 minutes, or until they’re tender and slightly browned.
2. Build the Aromatic Base: While the vegetables are roasting, heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large pot. Add the cinnamon stick, bay leaf, cardamom pods, and cloves. Fry for a minute or two until they become fragrant – this is where the magic starts!
3. Caramelize the Onions: Add the chopped onion and cook until it’s beautifully golden brown and caramelized. This takes patience, but it’s so worth it for the depth of flavor.
4. Tomato Time: Add the chopped roma tomatoes and cook for another 10-12 minutes, until they’ve softened and broken down. Once softened, discard the whole spices (cinnamon, bay leaf, cardamom, cloves). Blend the tomato mixture into a smooth sauce.
5. Spice it Up: Heat another tablespoon of oil/butter in the same pot. Fry the ginger-garlic paste for about 30 seconds until fragrant. Add the remaining Kashmiri chili powder, cumin, and coriander. Cook with 1 cup of warm water for about a minute, stirring constantly.
6. Simmer & Combine: Pour in the blended tomato sauce and another cup of warm water. Bring to a simmer and let it bubble away for about 10-15 minutes, allowing the flavors to meld. Stir in the fresh cream, roasted vegetables, and paneer. Finally, add the dried fenugreek leaves (methi).
7. Optional Paneer Fry: For extra flavor, you can lightly fry the paneer in a little butter before adding it to the curry. Some people also like to soak the paneer in warm, salted water after frying to keep it extra soft.
8. Final Touches: Adjust the sweetness with a pinch of sugar if desired. Garnish generously with fresh coriander. Serve hot with naan or rice!

Expert Tips

• Don’t overcrowd the baking sheet when roasting the vegetables. This will steam them instead of roasting them.
• Caramelizing the onions properly is key to a flavorful curry. Low and slow is the way to go!
• Taste as you go and adjust the spices to your liking.

Variations

• Vegan Adaptation: Substitute the paneer with tofu and the cream with coconut cream for a delicious vegan version. My friend, Sarah, swears by this!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level Adjustment: If you prefer a spicier curry, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, you can add a touch of sweetness with a little honey or maple syrup.

Serving Suggestions

This Paneer & Vegetable Curry is fantastic served with:

• Warm naan bread (perfect for soaking up all that delicious sauce!)
• Steamed basmati rice
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of paneer works best in this curry? A firm paneer is ideal, as it holds its shape well.
• Can I make this curry ahead of time? Yes! The flavors actually develop even more overnight.
• How can I adjust the thickness of the curry sauce? If the sauce is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to reduce it.
• What is the best way to store leftover paneer? Store paneer in an airtight container submerged in water in the refrigerator. Change the water daily.
• Can I use frozen vegetables in this recipe? Yes, but they may not have the same texture as fresh vegetables. If using frozen, add them directly to the sauce in the last 10-15 minutes of cooking.