Paneer Vegetable Curry Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Paneer Vegetable Curry Recipe – Authentic Indian Comfort Food

Hello friends! If you’re craving a truly comforting and flavorful Indian meal, you’ve come to the right place. This Paneer Vegetable Curry is a hug in a bowl – rich, creamy, and packed with goodness. I remember first making this when I was trying to recreate my grandmother’s cooking, and it’s been a family favorite ever since. It’s a little bit of effort, but so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another paneer curry. It’s a vibrant medley of vegetables simmered in a luscious, aromatic gravy. It’s perfect for a cozy weeknight dinner, a festive gathering, or even just when you need a little bit of spice in your life. Plus, it’s surprisingly customizable – feel free to swap in your favorite veggies! You’ll love how the flavors meld together, creating a truly unforgettable dish.

Ingredients

Here’s what you’ll need to create this delicious Paneer Vegetable Curry:

• 2 Tbsp Oil
• 2 Tbsp Broken Cashew Pieces
• 1 Tbsp Golden Raisins
• 1 Bay Leaf
• 1 inch Cinnamon Stick
• 3 Green Cardamom
• 7 Whole Cloves
• 1/4 tsp White Peppercorns
• 1/4 cup Broken Cashews
• 2 medium Onions
• to taste Salt
• 2 Tbsp Garlic
• 2 Tbsp Ginger
• to taste Green Chilies
• 1/2 Tbsp Cumin Powder
• 1 Tbsp Coriander Powder
• to taste Red Chili Powder
• 1/2 tsp Turmeric Powder
• 5 oz Evaporated Milk (1 can)
• 1/2 cup Yogurt
• 7 oz Paneer
• 1 large Tomato
• 2 Carrots
• 2 cups Cauliflower
• 2 medium Potatoes
• 1 cup Frozen Green Peas
• 1 cup Green Beans
• 1/2 cup Cilantro Leaves
• 2 cups Water

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Evaporated Milk: Don’t skip this! It adds a richness and creaminess that regular milk just can’t match. It’s a little secret my grandmother swore by.
• Whole Spices: We’re building a flavor base with whole spices – bay leaf, cinnamon, cardamom, cloves, and peppercorns. Toasting them in oil releases their amazing aromas.
• Paneer: I prefer using a good quality, firm paneer that holds its shape well during cooking. You can find it at most Indian grocery stores. If you can’t find paneer, firm tofu (pressed to remove excess water) can work in a pinch, though the texture will be different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a non-stick pan. Fry the 2 Tbsp of cashew pieces and raisins until they’re golden brown and fragrant. Set these aside – they’ll be our lovely garnish.
2. In the same oil, add the bay leaf, cinnamon stick, cardamom, cloves, and peppercorns. Sauté for about 30 seconds until you can really smell their fragrance.
3. Now, add the ¼ cup of cashews and roast until golden. Then, stir in the chopped onions, turmeric powder, and salt. Cover the pan and cook for about 3 minutes, until the onions soften.
4. While the onions are cooking, let’s prep the veggies! Microwave the cauliflower, peas, carrots, potatoes, salt, and water in batches until they’re tender but still hold their shape. Set these aside too. Microwaving is a quick shortcut, but you can boil or steam them if you prefer.
5. Add the ginger, garlic, and green chilies to the onions. Cook until golden brown. Once cooled, blend this mixture into a smooth paste with a little water.
6. Return the paste to the pan and cook until the oil starts to separate from the sides. This is a sign that the paste is cooked through. Add the cumin powder, coriander powder, and red chili powder with ¼ cup of water. Cook for another minute, stirring constantly.
7. Add the paneer and chopped tomatoes. Cook for about 2 minutes, allowing the flavors to combine. Then, stir in the evaporated milk.
8. Now for the yogurt! Whisk the yogurt gently and add it to the curry on low heat. This prevents it from curdling. Bring the curry to a gentle boil, stirring constantly.
9. Add all the cooked vegetables (with the water they were cooked in!) to the curry. Simmer for about 5 minutes, allowing the flavors to meld. If the curry is too thick, add a little extra water to reach your desired consistency.
10. Finally, garnish with fresh cilantro leaves, the fried cashew pieces, and raisins. Serve hot with naan or rice!

Expert Tips

• Don’t overcrowd the pan when frying the cashews and raisins. Work in batches if needed.
• Be patient when cooking the onion-ginger-garlic paste. Cooking it properly is key to a flavorful curry.
• Adding the yogurt on low heat and stirring constantly is crucial to prevent curdling.

Variations

• My friend, Priya, loves adding mushrooms to this curry. They add a lovely earthy flavor.
• For a sweeter curry, add a tablespoon of sugar. My mom always did this!
• If you like it extra spicy, add a pinch of cayenne pepper.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the paneer with firm or extra-firm tofu (pressed to remove excess water).
• Replace the yogurt with a plant-based yogurt alternative (like cashew or soy yogurt).
• Ensure your evaporated milk is plant-based as well.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

• Mild: Reduce the amount of red chili powder.
• Medium: Use the amount of red chili powder as listed in the recipe.
• Spicy: Add a pinch of cayenne pepper or increase the amount of green chilies.

Festival Adaptations (e.g., Navratri-friendly options)

During Navratri, many people avoid onions and garlic. Simply omit them from the recipe and increase the amount of ginger and green chilies for flavor.

Serving Suggestions

This Paneer Vegetable Curry is fantastic with:

• Naan bread
• Steamed basmati rice
• Raita (yogurt dip)
• A side of mango chutney

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, good-quality paneer is ideal. It holds its shape well and doesn’t crumble easily.

Can I use fresh tomatoes instead of canned?

Yes, absolutely! Use about 2 medium-sized ripe tomatoes, chopped.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is the best way to prevent the yogurt from curdling?

Whisk the yogurt well before adding it to the curry and add it on low heat, stirring constantly.

Can this curry be made ahead of time?

Yes, you can make the curry a day ahead. The flavors will actually develop even more overnight! Just reheat gently before serving.