Paneer Curry Recipe – Authentic Tamarind & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Paneer Curry Recipe – Authentic Tamarind & Spice Blend

Introduction

There’s just something so comforting about a warm, flavourful paneer curry, isn’t there? This isn’t just any paneer curry, though. This one’s special. It’s the recipe my grandmother used to make, and it’s all about that beautiful balance of tangy tamarind and a wonderfully aromatic spice blend. I first made this on my own when I moved away from home, and it instantly transported me back to her kitchen. It’s a little bit of effort, but trust me – it’s so worth it. You’ll be rewarded with a curry that’s rich, complex, and utterly delicious.

Why You’ll Love This Recipe

This paneer curry is a flavour explosion! The tamarind adds a unique tanginess you won’t find in many other paneer curries. The homemade spice blend is key – it’s warm, fragrant, and really elevates the dish. It’s perfect for a weeknight dinner, a special occasion, or whenever you’re craving a taste of authentic Indian home cooking.

Ingredients

Here’s what you’ll need to create this magic:

• 200 grams paneer
• 2-3 tablespoons ghee
• 1 tablespoon curd (plain yogurt)
• 1 teaspoon jaggery powder
• 1 teaspoon tamarind
• Salt to taste
• Water as needed
• 1 tablespoon coriander seeds
• ½ teaspoon pepper
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ¼ teaspoon methi seeds (fenugreek seeds)
• 2 cloves
• 2 red chillies
• 6 Kashmiri red chillies

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Paneer: Choosing the Right Type & Freshness

Paneer is the star, so quality matters. I prefer using fresh, soft paneer. If you can find it at an Indian grocery store, even better! Frozen paneer works in a pinch, but make sure to thaw it completely and gently squeeze out any excess water.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is traditional for a reason. It adds a beautiful nutty flavour and richness. You can make your own (it’s easier than you think!), or buy a good quality ghee. Don’t skimp – it really impacts the final taste. About 3 tablespoons (30ml) is perfect.

Tamarind: Understanding its Tang & Regional Variations

Tamarind is what gives this curry its signature tang. You can use tamarind pulp or concentrate. If using pulp, soak it in hot water for about 15-20 minutes, then strain to extract the tamarind water. The amount of tamarind can be adjusted to your liking – more for a tangier curry, less for a milder one.

Spice Blend: Exploring the Aromatics – Coriander, Cumin, Fennel & Methi

The spice blend is where the magic really happens. Roasting the spices brings out their flavour. Don’t be afraid to experiment with the ratios to suit your taste. Methi seeds (fenugreek) have a slightly bitter flavour, so use them sparingly.

Red Chillies: Kashmiri vs. Regular – Heat & Colour Differences

Kashmiri red chillies add a beautiful vibrant red colour and mild heat. Regular red chillies add more spice. I like to use a combination for both colour and flavour. Feel free to adjust the number of chillies based on your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your paneer block and cut it into small, bite-sized cubes. Set aside.
2. Now, let’s make the tamarind pulp. Soak the tamarind in about ½ cup of hot water for 15-20 minutes. Once softened, use your hands to mash it and extract the pulp, then strain it to remove any seeds or fibres.
3. Time for the spice blend! In a dry pan, dry roast the coriander seeds, pepper, cumin seeds, fennel seeds, methi seeds, and cloves for about 2 minutes, until fragrant. Add the red chillies and Kashmiri red chillies and roast for another 2 minutes. Be careful not to burn them!
4. Let the spices cool completely. Then, grind them with the tamarind pulp and 2-3 cloves of garlic into a fine paste using a little water. You want a smooth, consistent paste.
5. Heat the ghee in a pan over medium heat. Fry the paneer cubes until they’re golden brown on all sides. Remove and set aside.
6. In the same pan, add the spice paste and cook for 2-3 minutes, stirring constantly, until it starts to release its aroma.
7. Add the whisked curd and continue stirring for another 2 minutes. This is important – you don’t want the curd to split!
8. Mix in the salt and jaggery powder. Cook for another 5-7 minutes, until the oil starts to separate from the sides of the pan. This is a sign that the curry is coming together beautifully.
9. Gently add the fried paneer and a handful of fresh curry leaves. Cook for another 2 minutes, until everything is well combined and the paneer is coated in the sauce. You want a semi-dry consistency.
10. Serve hot with parotta, chapati, or rice.

Expert Tips

• Don’t overcrowd the pan when frying the paneer. Fry in batches to ensure even browning.
• Stir the spice paste constantly to prevent it from sticking to the bottom of the pan.
• Adjust the amount of jaggery to balance the tanginess of the tamarind.

Variations

• Vegan Paneer Curry (Using Tofu or Plant-Based Paneer): My friend, Priya, is vegan and loves this curry with firm or extra-firm tofu instead of paneer. Just press the tofu to remove excess water before frying. Plant-based paneer also works wonderfully!
• Gluten-Free Adaptation (Naturally Gluten-Free): This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you’re particularly sensitive.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce the number of red chillies for a milder curry. Add more for a spicier kick!
• Festival Adaptations (Navratri, Diwali): This curry is a staple during festivals like Navratri and Diwali. You can serve it with a variety of breads and rice dishes.

Serving Suggestions

This paneer curry is fantastic with:

• Parotta (layered flatbread)
• Chapati (whole wheat flatbread)
• Steamed rice
• A side of raita (yogurt dip)

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 is the best type of paneer to use for this curry?

Fresh, soft paneer is ideal. If using frozen, thaw completely and squeeze out excess water.

Can I make the spice paste ahead of time? How should I store it?

Yes, you can! Store the spice paste in an airtight container in the refrigerator for up to 2 days, or freeze it for longer storage.

What can I substitute for jaggery powder?

You can use brown sugar or honey as a substitute for jaggery powder.

How do I adjust the tanginess of the curry?

Adjust the amount of tamarind pulp. More tamarind = more tang!

What is the best way to prevent the paneer from becoming rubbery?

Don’t overcook the paneer. Fry it until golden brown, but avoid frying it for too long.

Can this curry be made in an Instant Pot?

Yes! Sauté the spices, then add the tamarind paste, curd, and paneer. Pressure cook for 5 minutes, followed by a natural pressure release.