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    Home » Recipes » Vegetarian/Vegan Meals

    Easy Vegetable Curry with Paneer

    October 1, 2017 By Monika Last Updated April 8, 2021 30 Comments

    Jump to Recipe
    Top down close-up view of vegetable curry with paneer in white-and-yellow bowl.

    This nutritious, low in fat, easy vegetarian curry with paneer is a delicious, simple to make dish that comes together in under 30 minutes.

    Top down view of vegetarian curry with paneer in white-and yellow bowl and saucepan, with fork, green cloth and bowl of rice.

    This quick and easy vegetable curry with paneer has a tomato based sauce, contains few spices and no coconut milk.

    I absolutely love curry style recipes - they make incredible comfort dishes without necessarily being high in calories.  In addition, they are endlessly versatile as well as ideal in vegetarian cooking - you can make a curry with virtually any vegetable.

    This quick vegetable curry with paneer has the added advantage of being very uncomplicated and easy to make.  Yes, I've taken a few shortcuts but I used good quality fresh ingredients and the result is a healthy delicious, dish that cooks in under 30 minutes and can feed a family!  All it needs is a bit of nice basmati rice to go with it (you'll save time if you cook the rice while the curry is quietly simmering away).

    Vegetarian curry with paneer in white-and-yellow bowl with saucepan and bowl of rice in background and fork to right.

    Easy vegetable curry with paneer cheese

    I love paneer cheese for its wonderful mildly sweetish flavour as well as the fact that it keeps its shape during cooking.  This is why it's ideal to add to stews, salads or curries.  I can't think of any other cheese with similar characteristics (halloumi is also a great cooking cheese although its high salt content makes it less versatile than paneer, in my opinion), which is what makes paneer so special.

    Paneer's texture when cooked reminds me a bit of tofu.  In fact, there are more similarities, as both are also good sources of protein.  While tofu is a soya product, however, paneer is a cheese, so can't be used in vegan cooking.

    Vegetable curry in white-and-yellow bowl with saucepan and bowl of rice in background and fork to right.

    How to make easy vegetable curry with paneer: step-by-step

    This vegetarian curry recipe takes very little time to prepare.  You will only have to chop the fresh ingredients roughly as they get pureed before cooking.

    1. Place the garlic, ginger, shallots, tomatoes, chili and red peppers in a blender and puree.

    Chopped tomatoes with shallots in blender.

    2. Heat up the oil and add the spices.

    Spices with bay leaf and oil in pot with spoon.

    3. Then simply pour in the pureed mixture, add the salt, stir, cover and bring to the boil, then simmer for 10 minutes.

    Puree tomato mixture in pot with spoon.

    4. Add the chickpeas and continue cooking for another 15 minutes.  In the meantime fry the paneer until lightly browned.

    Chickpeas and tomato sauce in pot with spoon.

    5. Once the sauce is ready simply add the paneer, freshly chopped cilantro, stir and enjoy!

    Tomato sauce with fried pieces of paneer cheese and chopped herbs in pot.

    Top tips

    • If you are using a small blender puree the sauce ingredients in batches.
    • You may not need to use the chili pepper if your curry powder is quite spicy.
    • To save time fry the paneer cheese while the curry is bubbling away.
    • Herbs: I used cilantro for garnish but other alternatives include thai basil or tarragon (about 2 tablespoons of fresh herbs added into the sauce as it's cooking).
    • Freeze individual portions without the paneer (best to add it into the curry straight from the pan) for up to 3 months.

    You may have noticed that the list of ingredients is not very long, as far as curries go, especially when it comes to spices.  As this is meant to be a quick mid-week dish I opted for a combination of curry powder plus only 3 more spices, which I particularly enjoy in curry dishes: cumin, coriander and turmeric.  There are various types of curry powders in the shops so just use your favourite.

    What I also love about this easy veggie curry recipe is that it can be enjoyed the next day too.  That's if there are any leftovers...

    More easy vegetarian curry style recipes

    • Vegan Tofu Curry with Peas
    • Curried Lentils with Coconut Milk & Vegetables
    • Easy Curried Quinoa with Peas (Vegan)
    • Sweet Potato Dhal with Halloumi

    Check out also this collection of over 12 healthy vegetarian pasta meals.

    Keep in touch!

    Have you made this quick vegetarian curry? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Vegetable curry with paneerin white-and-yellow bowl with saucepan and bowl of rice in background and fork to right.

    Quick Vegetable Curry with Paneer

    This Quick Vegetable Curry with Paneer is a delicious, easy and fuss free dish that comes together in under 30 minutes.
    No ratings yet
    Print Pin Rate
    Course: Dinner, Main
    Cuisine: Indian Fusion
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 5 servings
    Calories: 361kcal
    Author: Monika Dabrowski

    Ingredients

    • 4 medium shallots peeled
    • 4 garlic cloves peeled
    • 1½ tablespoons fresh ginger peeled, chopped
    • 3 small/medium ripe tomatoes
    • ½ red bell pepper
    • 4 tablespoons tomato puree
    • 1 red chilli use more if you want to add more heat
    • 1x14.11oz can (400 g) chickpeas drained
    • 8.82 ounces (250 g) paneer cheese cubed
    • 4-5 tablespoons vegetable oil
    • 1 bay leaf
    • 1½ teaspoons cumin powder
    • 1 teaspoon turmeric and coriander powder each
    • 1 teaspoon curry powder any
    • 1 teaspoon sea salt
    • Small bunch cilantro/fresh coriander finely chopped

    Instructions

    • Roughly chop the shallots, garlic, ginger, tomatoes, bell pepper and chilli, place in a food processor and puree until the mixture is relatively smooth.
    • In a large saucepan heat 3 tablespoons of oil, add the bay leaf, curry powder, cumin, coriander powder and turmeric, stir, then add the tomato mixture, tomato puree, salt and stir. Cover and bring to the boil, then simmer for 10 minutes.
    • Add the chickpeas and continue simmering for a further 15 minutes.
    • In a large frying pan heat the remaining oil, add the paneer and fry over a medium heat for a few minutes stirring often, until the pieces are lightly browned. Add to the curry along with the cilantro. Stir through and serve.

    Notes

    • If you are using a small food processor blend the sauce ingredients in batches.
    • You may not need to use the chili pepper if your curry powder is quite spicy.
    • To save time fry the paneer cheese while the curry is bubbling away.
    • Herbs: I used cilantro for garnish but other alternatives include thai basil or tarragon (about 2 tablespoons of fresh herbs added into the sauce as it's cooking).
    • Freeze individual portions without the paneer (best to add it into the curry straight from the pan) for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 361kcal | Carbohydrates: 22g | Protein: 13g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 713mg | Potassium: 482mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1107IU | Vitamin C: 35mg | Calcium: 295mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. Nico @ yumsome

      October 11, 2017 at 8:32 am

      What a beautifully simple and hearty curry, Monika. It looks so delicious! xx

      Reply
      • Monika

        October 11, 2017 at 11:48 am

        Thank you, Nico:)

        Reply
    2. petra08

      October 09, 2017 at 8:56 pm

      This is my kind of food! It sounds brilliant, and the spice combination sounds delicious 🙂

      Reply
      • Monika

        October 10, 2017 at 6:34 am

        Thank you Petra:)

        Reply
    3. Eb Gargano | Easy Peasy Foodie

      October 09, 2017 at 2:10 pm

      A super easy, fuss free curry in under 30 minutes? Definitely sounds like my kind of recipe!! Was lovely to see you last week 🙂 albeit briefly. We'll have to catch up for longer next time. Also congratulations on your latest Foodies100 score - that's a massive jump!! (What's your secret???) Seriously, you must be super happy. You seem to be having a rather fab autumn...what with poultry award win too! Eb x

      Reply
      • Monika

        October 09, 2017 at 6:19 pm

        Thanks Eb! Yes, I would have liked to chat a little more last week, too, I'm sure there'll be other opportunities to meet in the future. As for the massive jump, I am shocked, I wish I had a secret strategy but I really don't, part of me is thinking this is a mistake, but for the moment I am happy:)

        Reply
    4. Zeba@Food For The Soul

      October 08, 2017 at 2:49 pm

      This is a lovely recipe Monika...although I have made paneer curry with green peas but never with chickpeas. Sound very delicious and healthy. Will try it out.

      Reply
      • Monika

        October 08, 2017 at 4:04 pm

        Thank you Zeba, I think paneer is so versatile it can be paired with a huge range of ingredients:)

        Reply
    5. NoPlateLikeHome.com

      October 07, 2017 at 11:18 am

      This looks and sounds delicious. I'm not a chick pea lover (although I love hummus) but, I'd definitely eat this.

      Reply
      • Monika

        October 08, 2017 at 7:12 am

        Thank you!

        Reply
    6. Jhuls

      October 07, 2017 at 10:29 am

      I don’t think I have tried anything with paneer. I love that this recipe doesn’t need much amount of time to prepare and cook! What a lovely recipe to bring at this week’s Fiesta Friday party! Thanks for sharing, Monika!

      Reply
      • Monika

        October 07, 2017 at 10:57 am

        Thank you Jhuls, paneer is SO good, and it's just perfect for cooking and adding to dishes.

        Reply
    7. hijackedbytwins

      October 04, 2017 at 9:06 pm

      Oooh paneer, delicious! This looks so good Monika! Thank you for sharing with #cookblogshare x

      Reply
      • Monika

        October 05, 2017 at 7:15 am

        Thanks Kirsty:)

        Reply
    8. jennypaulin

      October 04, 2017 at 1:34 pm

      I have never eaten paneer before but I imagine how well it takes on the curry flavours in this dish. The curry looks so delicious and hearty Monika, and I love how simple it is to make x

      Reply
      • Monika

        October 05, 2017 at 7:12 am

        Thank you Jenny! Paneer is amazing, ideal for cooking with, if you like cheese I am sure you'd love it.

        Reply
    9. Corina

      October 04, 2017 at 1:27 pm

      It looks and sounds delicious! THis is exactly the type of easy midweek meal that I love to make and so much the better that it makes such great leftovers too - I do think curry is one of the best things to heat up the next day as the flavours are often even better. Thanks so much for sharing with #CookOnceEatTwice!

      Reply
      • Monika

        October 05, 2017 at 7:11 am

        Thank you and you are welcome! I totally agree about curries being the ideal cook once eat twice dishes.

        Reply
    10. CakePants

      October 04, 2017 at 1:37 am

      This looks so fragrant and filling! I don't have many quick curries like this in my current repertoire, but I do love eating them. I'll have to give this a try once the weather gets a bit cooler!

      Reply
      • Monika

        October 05, 2017 at 7:07 am

        Thank you! It's definitely gotten cooler here so I've been making lots of warming dishes such as this one lately.

        Reply
    11. Alison's Allspice

      October 03, 2017 at 5:47 pm

      Your curry looks delicious! I love that you used both chickpeas and paneer, my favorites!

      Reply
      • Monika

        October 05, 2017 at 7:06 am

        Thank you Alison!

        Reply
    12. Millicent Aboagye

      October 03, 2017 at 2:44 pm

      I just finished cooking this flexitarian stew. It's more than delicious and simple to make. I do love the taste.. I wanted to share the photos in the comments on your Facebook page, but unfortunately it wasn't possible.

      Reply
      • Monika

        October 05, 2017 at 7:06 am

        Thank you! I'd love to see the photos, have you tried sharing them on Twitter?

        Reply
    13. mrs_peejay

      October 03, 2017 at 2:02 pm

      LOVE paneer! It's one of my favourite ingredients!

      Reply
      • Monika

        October 05, 2017 at 7:03 am

        So do I!

        Reply
    14. Donna (@bobsysmum)

      October 03, 2017 at 12:49 pm

      I'm a huge meat lover, but when it comes to curry, sometimes I find the flavours are better with a veggie option. This looks lovely, I'm going to pin it for next time I fancy trying a curry! #cookblogshare

      Reply
      • Monika

        October 05, 2017 at 6:58 am

        Thank you! And thanks for stopping by:)

        Reply
    15. Michelle Frank | Flipped-Out Food

      October 02, 2017 at 4:32 pm

      I am also a big fan of paneer—for exactly the same reasons! I love the simplicity of this dish. I'll be making it on a weeknight in the very near future! I might have to hide some of this from the fam so I can #CookOnceEatTwice. The leftovers are sure to be even yummier!

      Reply
      • Monika

        October 03, 2017 at 10:18 am

        Thank you Michelle! Hope you like it if you do get to make it:)

        Reply

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