Paneer Vegetable Curry
A vibrant, homestyle curry loaded with soft paneer cubes and a medley of fresh vegetables in a lightly spiced tomato-onion gravy. This everyday North Indian dish comes together in under 40 minutes and tastes even better the next day.
For 4 servings
- prep · ~10 min
Boil the root vegetables until just tender.
1.Place cubed potato and diced carrot in a saucepan with enough water to cover.2.Bring to a boil and cook until fork-tender but not mushy, about 8-10 minutes.3.Add green peas in the last 2 minutes of boiling.4.Drain and set aside.TIPParboil the vegetables separately — adding raw veggies directly to the gravy makes them release water and dilute the flavors. - temper · ~2 min
Temper cumin seeds in hot oil.
1.Heat oil in a kadhai over medium heat until shimmering.2.Add cumin seeds and let them sizzle and turn aromatic, about 30 seconds. - saute · ~16 min
Sauté onions, aromatics, and build the masala base.
1.Add chopped onions and cook until deep golden brown, stirring often, about 8-10 minutes.2.Stir in ginger-garlic paste and slit green chilies; sauté until the raw smell fades, about 1 minute.3.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt.4.Cook, stirring frequently, until the masala thickens and oil separates from the sides, about 5-7 minutes.TIPDon't rush the onion browning — deep golden color builds the gravy's body and sweetness. - saute · ~2 min
Briefly sauté the paneer and bell pepper.
1.Push the masala to one side of the kadhai.2.Add paneer cubes and diced bell pepper to the cleared space.3.Gently toss for 2 minutes until paneer edges turn light golden and bell pepper softens slightly.TIPSautéing paneer separately in the same pan prevents it from breaking and adds a light golden crust. - simmer · ~10 min
Add water, boiled vegetables, and simmer the curry.
1.Pour in 1.5 cups of water and stir everything together gently.2.Add the boiled potato, carrot, and peas.3.Bring to a gentle simmer, cover with a lid, and cook for 10 minutes so flavors meld.4.Stir once halfway through. - mix · ~2 min
Finish with garam masala and kasuri methi.
1.Sprinkle garam masala and crushed kasuri methi over the curry.2.Stir gently and simmer for another 2 minutes.3.Taste and adjust salt if needed.TIPKasuri methi is the secret ingredient — crush it between your palms before adding to release its earthy aroma. - garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately with roti, paratha, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press fresh paneer under a weight for 30 minutes to remove excess moisture and prevent crumbling.
- 2Parboil the potato and carrot separately so they don't leach water into the gravy and thin it out.
- 3Sauté the masala until you see oil shimmering on the surface — this means the raw tomato taste is fully cooked off.
- 4Crush the kasuri methi between your palms over the curry to unlock its smoky, nutty aroma.
- 5Add the bell pepper and paneer at the last moment to keep the paneer soft and the bell pepper slightly crisp.
- 6For a creamier texture, replace half the water with full-fat milk or a splash of fresh cream before simmering.
- 7The curry thickens on standing; if reheating the next day, splash in a little warm water to restore consistency.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pressed and cubed) or chickpeas; use a neutral vegetable oil — the same spiced tomato-onion gravy works beautifully with both.
high proteinHigh-protein
Boost protein by adding a cup of boiled chickpeas or cubed soy chunks (soaked and squeezed) along with the vegetables.
low oilLow-oil
Cut oil to 1 teaspoon and dry-roast cumin seeds first, then sauté onions and masala in a non-stick pan, adding splashes of water instead of extra oil.
jain (no onion, no garlic)Jain (no onion, no garlic)
Skip onion and ginger-garlic paste; increase green chili to 4 and add ½ teaspoon asafoetida (hing) to the tempering for a savory depth without alliums.
Why this is on our healthy list.
Rich in Plant Protein
Paneer provides high-quality dairy protein, while green peas add a complementary plant-based protein boost.
Packed with Fiber
Carrots, bell peppers, and peas deliver dietary fiber that supports healthy digestion and keeps you full longer.
Good Source of Vitamin A
Carrots and bell peppers are loaded with beta-carotene, which the body converts into vitamin A for eye health and immunity.
Anti-Inflammatory Spices
Turmeric, cumin, and coriander contain natural anti-inflammatory compounds that may help reduce oxidative stress.
Frequently asked questions
Yes, but thaw and pat them dry before adding to the gravy to avoid excess water. Reduce the simmer time by a few minutes since frozen veggies are already blanched.
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