Paneer Cheese and Vegetables in a Creamy Gravy

Visit the Indian Food Glossary for information on the ingredients in this recipe
Paneer Cheese and Vegetables in a Creamy Gravy

I'm simply a huge fan of Indian paneer cheese, a dry-textured whey cheese that holds its shape when cooked and beautifully absorbs the flavors of curry spices. I add it all kinds of curry sauces, such as this fragrant and creamy spicy tomato gravy that serves as a vehicle for some fresh crunchy vegetables as well. Feel free to use any combination of vegetables — just use about 2 to 3 cups worth. Adjust the amount of yogurt to obtain the desired consistency of the gravy.

Paneer and Mixed Vegetables in a Creamy GravyPaneer and Mixed Vegetables in a Creamy Gravy
Recipe by
Cuisine: Indian
Published on July 24, 2007

Tender fresh vegetables and paneer cheese simmered in a fragrant, creamy and spicy tomato gravy

Preparation: 30 minutes
Cooking time: 25 to 30 minutes

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  • 1-inch piece fresh ginger, minced or grated
  • 3 to 4 fresh green chilies or jalapeños, seeded and minced
  • 2 tablespoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon ground turmeric
Other ingredients:
  • 2 tablespoons ghee, butter or oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asafetida
  • 1 bay leaf
  • 2-inch piece cinnamon stick
  • 2 to 3 green onions, chopped
  • 1 medium tomato, diced
  • 1 large carrot, thinly sliced
  • generous handful of green beans, trimmed and chopoed
  • 1 red bell pepper, seeded and chopped
  • 1 cup frozen or fresh peas
  • 1 teaspoon sea salt, or to taste
  • 14 oz (400 g) paneer cheese, cut into cubes
  • 2/3 to 1 cup yogurt, as desired
  • 5 to 6 mushrooms, chopped
  • 1/2 teaspoon garam masala
  • 1/2 cup fresh parsley or cilantro, chopped
  • In a mortar and pestle or food processor, make a paste with the ginger, chilies or jalapeños, ground coriander, ground cumin, chili powder, cayenne and turmeric. Set aside.

  • Vegetables
    In a wok or large frying pan, heat the ghee, butter or oil over medium heat. When hot, add the cumin seeds, asafetida, bay leaf and cinnamon stick. Stir for 1 minute, add the green onions and continue to stir for 2 to 3 minutes. Now add the spice paste and a teaspoon of water, stir for 30 seconds, and stir in the tomato. Let the tomato simmer for a minute.

  • Next stir in the carrots, red pepper, green beans, and fresh peas if you are using them, along with the salt. Add a 1/4 cup of water, cover, and simmer for 10 minutes or until the vegetables are just tender, adding a little water if the vegetables are too dry.

  • Stir in the paneer cheese, mushrooms, frozen peas if you are using them, yogurt and garam masala. Simmer for another 5 minutes, adding more yogurt as desired. Add half of the parsley or cilantro near the end of the cooking time.

  • Serve hot garnished with the remaining parsley or cilantro.

Makes 6 servings

Paneer Cheese and Vegetables in a Creamy Gravy


Jyothi said...

Hi Lisa! Paneer is all time favourite. I would like to take it in any form. Yours paneer in creamy gravy looks awesome and very tempting. Looks great. Thanks for sharing.

Reg said...

Paneer is a favourite of mine, esp when mixed with hot spices.

Richa said...

hey Lisa, so glad to know you tried this recipe and liked it, it sure is a regular at my home :)
pics look absolutely gorgeous!

niki said...

Just what I feel like for dinner, I love being able to look through your archived posts for ideas, thanks Lisa xx niki