Peanut Paneer Curry Recipe – Easy Indian Sriracha & Honey Glaze

Last Updated on 4 months by Neha Deshmukh

Peanut Paneer Curry Recipe – Easy Indian Sriracha & Honey Glaze

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s both bursting with flavour and comes together quickly. This Peanut Paneer Curry is exactly that! It’s a little sweet, a little spicy, and totally addictive. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your average paneer curry. The combination of sriracha and honey in the peanut sauce creates a really unique and delicious glaze. It’s a flavour bomb! Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights. It’s also surprisingly versatile – I’ll share a bunch of ways to customize it later on.

Ingredients

Here’s what you’ll need to whip up this amazing curry:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sriracha
• 4 tablespoons peanut butter
• 1 tablespoon toasted sesame oil
• 1 tablespoon avocado oil
• 1 inch ginger, grated
• 4 large garlic cloves, minced
• 3 stalks green onions, chopped
• 200 grams paneer, cubed (about 7 ounces)
• 2 medium carrots, sliced
• 1.5 cups water (360ml)
• 1 cup broccoli florets
• 1 small red bell pepper, sliced
• 1 teaspoon cornstarch
• 1 tablespoon water (for cornstarch slurry)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Sriracha & Honey: This is the star of the show! Don’t be scared of the sriracha – it adds a lovely warmth, balanced by the honey.
• Peanut Butter: I prefer using a smooth, natural peanut butter for the best texture. Avoid the super processed ones with added sugar if you can.
• Avocado Oil: It has a high smoke point and a mild flavour, perfect for sautéing. But feel free to substitute with any neutral oil you like (more on that later!).
• Paneer Quality: Fresh, soft paneer is best. If you can find it, homemade is amazing! If using store-bought, gently squeeze out any excess water before adding it to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the peanut sauce. In a bowl, whisk together the soy sauce, rice vinegar, honey, sriracha, and peanut butter until everything is smooth and beautifully combined. Set this aside – it’s going to be good.
2. Now, heat the sesame oil and avocado oil in a pan or pot over medium heat. Add the grated ginger, minced garlic, and chopped green onions. Sauté for 1-2 minutes, until fragrant. Your kitchen should be smelling amazing right about now!
3. Add the cubed paneer and sliced carrots to the pan. Cook for just a minute, stirring gently. Then, pour in the water and the peanut sauce without stirring. This is important – we want the sauce to stay a bit separate at first.
4. Here’s where you have options! If you’re using an Instant Pot, pressure cook on high for 3 minutes. If you’re using a stovetop, cover the pot and simmer for 7-8 minutes.
5. If you used the Instant Pot, do a quick pressure release. Then, add the broccoli florets and sliced red bell pepper. Cover and simmer for another 5 minutes, until the veggies are tender-crisp.
6. To thicken the curry, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this into the curry and simmer for 1 minute, until it reaches your desired consistency.
7. Finally, garnish with extra chopped green onions and serve hot over rice or noodles. Enjoy!

Expert Tips

• Don’t overcook the paneer! It can become rubbery. A quick sear and a short simmer are all you need.
• Taste and adjust the sauce as you go. Everyone’s spice preference is different.
• If the sauce is too thick, add a splash of water. Too thin? Simmer uncovered for a few more minutes.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water) and use maple syrup instead of honey.
• Gluten-Free Adaptation: Just make sure your soy sauce is gluten-free! Tamari is a great option.
• Spice Level Adjustment: If you like it extra spicy, add more sriracha or a pinch of red pepper flakes. For a milder curry, reduce the sriracha or omit it altogether.
• Navratri-friendly version: My friend Priya makes this during Navratri by skipping the onion and garlic, and using sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This Peanut Paneer Curry is fantastic with:

• Steamed basmati rice
• Noodles (rice noodles or egg noodles work well)
• Roti or naan bread (for soaking up all that delicious sauce!)
• 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. The sauce may thicken upon standing, so you might need to add a splash of water when reheating.

FAQs

What type of paneer works best in this curry?

Fresh, soft paneer is ideal. It holds its shape well and has a lovely texture.

Can I make this peanut paneer curry ahead of time?

You can definitely make the sauce ahead of time! Store it in the fridge for up to 2 days. Just add the paneer and veggies when you’re ready to cook.

Is it possible to adjust the sweetness of the sauce?

Absolutely! Reduce the amount of honey if you prefer a less sweet curry.

What can I substitute for avocado oil?

You can use any neutral-flavored oil with a high smoke point, like canola oil, sunflower oil, or vegetable oil.

Can I use a different type of vinegar instead of rice vinegar?

While rice vinegar is preferred for its mild sweetness, you can use white wine vinegar or apple cider vinegar in a pinch. Just use a little less, as they are more acidic.