Mary Berry Paneer Curry Recipe

This Mary Berry Paneer Curry Recipe is a mild and creamy recipe, which is made with soft cubed paneer and a blend of warming spices. It’s a great meat-free dinner option, ready in about 40 minutes.

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Mary Berry Paneer Curry Recipe Ingredients

For the Curry Sauce:

• 250g Paneer, cubed
• 2 tbsp Vegetable Oil
• 1 large Onion, finely chopped
• 2 cloves Garlic, minced
• 1-inch piece Ginger, grated
• 2 tbsp Tomato Purée
• 400g (14 oz) Chopped Tomatoes (canned or fresh blended)
• 100ml Greek Yogurt or Heavy Cream

Spices & Seasonings:

• 1 tsp Cumin Seeds
• 1 tsp Ground Coriander
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• ½ tsp Chili Powder (adjust to taste)
• Salt & Black Pepper (to taste)
• ½ tsp Sugar (optional)

For Garnishing & Serving:

• 2 tbsp Fresh Coriander, chopped
• 1 tsp Lemon Juice (optional)
• Cooked Basmati Rice or Naan Bread

How To Make Mary Berry Paneer Curry Recipe

1. Fry the cheese: Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the cubed paneer and fry gently, turning frequently, until the cubes are golden brown on all sides. Remove the paneer from the pan and set it aside on a plate.
2. Toast seeds and sauté aromatics: In the same pan, add the remaining 1 tablespoon of oil. Add the cumin seeds and toast them for about 30 seconds until they sizzle and become fragrant. Immediately add the chopped onions and cook for about 5 minutes until they are soft and golden brown.
3. Add fresh aromatics: Stir in the minced garlic and grated ginger. Cook for another 1 minute, stirring constantly so the garlic does not burn.
4. Build the sauce: Stir in the turmeric, ground coriander, garam masala, and chili powder. Cook the spices for 30 seconds to release their oils. Add the tomato purée and the chopped tomatoes. Stir well and bring to a simmer. Let it cook for 10 minutes until the sauce has thickened and the raw tomato flavor is gone. Season with salt, pepper, and the sugar (if using).
5. Simmer and finish: Return the fried paneer to the pan and mix to coat it in the sauce. Pour in the Greek yogurt (or heavy cream), stirring gently to combine. Simmer for 5 more minutes until the sauce is creamy and hot throughout.
6. Serve: Remove from the heat. Garnish with fresh chopped coriander and a squeeze of lemon juice to brighten the dish. Serve hot with rice or bread.

Recipe Tips

• Preventing Chewy Paneer: If you over-fry paneer, it can become rubbery. Fry it just until golden. For extra softness, you can soak the fried paneer in a bowl of warm water for 10 minutes before adding it to the curry.
• Yogurt vs. Cream: Mary Berry recipes often use full-fat ingredients for flavor. Heavy cream makes a richer, smoother sauce. If using Greek yogurt, lower the heat before adding it to prevent it from splitting (curdling).
• Adjusting Heat: This is a mild, family-friendly curry. If you prefer a kick, add a chopped green chili along with the garlic and ginger, or increase the chili powder.
• Tomato Acidity: The pinch of sugar is important if you are using canned tomatoes, as it balances out the acidity and enhances the spices.

What To Serve With Mary Berry Paneer Curry

This vegetarian main course pairs perfectly with traditional Indian sides.

• Basmati Rice: Steamed or pilau rice.
• Naan Bread: Garlic or plain naan is perfect for scooping up the sauce.
• Kachumber Salad: A fresh cucumber, tomato, and onion salad.
• Mango Chutney: For a sweet contrast.

How To Store Mary Berry Paneer Curry Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
• Reheat: Reheat gently on the stove or in the microwave. If the sauce has thickened too much in the fridge, add a splash of water to loosen it.
• Freeze: You can freeze this curry for up to 2 months. However, dairy-based sauces can sometimes separate upon thawing. Defrost slowly in the fridge and reheat gently.

Mary Berry Paneer Curry Recipe Nutrition Facts

• Calories: 380
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 14g
• Dietary Fiber: 3g
• Sugar: 8g
• Protein: 16g

Nutrition information is estimated per serving based on 4 servings.

FAQs

Try More Recipes:

• Mary Berry​ Malaysian Chicken Curry Recipe
• Mary Berry Chicken Curry With Coconut Milk​ Recipe
• Mary Berry Thai Chicken Curry​ Recipe