Seyal Paneer
A classic Sindhi curry featuring soft paneer cubes simmered in a vibrant green gravy. This unique base gets its flavor and texture from ground onions, tomatoes, and cilantro, making for a light yet deeply savory dish without any cream or nuts.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Green Masala Paste
- b.In a blender, combine the roughly chopped onions, tomatoes, green chilies, ginger, garlic, and 1/2 cup of packed coriander leaves.
- c.Blend to a coarse paste without adding any water. A slightly chunky texture is characteristic of this dish, so avoid over-blending.
- 2
Step 2
- a.Sauté the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- c.Carefully add the prepared green masala paste to the pan. Stir well to combine.
- d.Cook the paste, stirring occasionally, for 10-12 minutes. Continue until the mixture thickens, darkens slightly in color, and you see oil separating from the sides. This step is crucial to cook off the raw onion and garlic taste.
- e.Add the turmeric powder, coriander powder, and salt. Sauté for another 1-2 minutes until the spices are aromatic.
- 3
Step 3
- a.Simmer the Curry with Paneer
- b.Gently add the paneer cubes to the cooked masala. Stir carefully to coat the paneer without breaking it.
- c.Pour in 1/2 cup of water and stir to combine. Bring the curry to a gentle boil.
- d.Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the paneer to soften and absorb the flavors of the gravy.
- 4
Step 4
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the garam masala over the curry and give it a final, gentle stir.
- c.Garnish with fresh, chopped coriander leaves.
- d.Let the curry rest for 5 minutes before serving. Serve hot with Sindhi phulka, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor and firmer texture, lightly pan-fry the paneer cubes in 1 teaspoon of oil until golden brown before adding them to the gravy.
- 2The key to authentic Seyal Paneer is a coarse masala paste. Do not blend it into a smooth puree.
- 3Be patient while sautéing the masala. Cooking it until oil separates is essential for developing a deep, rich flavor and removing any raw taste.
- 4This curry thickens as it cools. Add a splash of warm water when reheating to adjust the consistency.
- 5For a slightly thicker gravy, you can add 1 tablespoon of besan (gram flour) along with the dry spices and roast it for a minute before adding water.
Adapt it for your goals.
Vegan Version
Substitute paneer with 250g of firm or extra-firm tofu, pressed and cubed. You can also pan-fry the tofu cubes before adding them to the gravy.
Add VegetablesAdd Vegetables
Incorporate 1/2 cup of green peas or diced bell peppers along with the paneer for added nutrition and texture.
Spicier VersionSpicier Version
Increase the number of green chilies to 4-5 or add 1/2 teaspoon of red chili powder along with the other dry spices for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Paneer is a high-quality protein source, essential for muscle building, cell repair, and keeping you feeling full and satisfied.
Boosts Immunity
The gravy is rich in ginger, garlic, and turmeric, all of which contain powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system.
Aids Digestion
Ingredients like ginger and cumin seeds are well-known for their digestive properties, helping to prevent bloating and improve gut health.
Rich in Vitamins and Minerals
The use of fresh tomatoes, onions, and coriander leaves provides a good dose of Vitamin C, Vitamin K, and other essential minerals.
Frequently asked questions
Seyal Paneer is a traditional dish from Sindhi cuisine. 'Seyal' means a dish cooked with a base of onion and/or garlic. It's known for its unique green gravy made from blending onions, tomatoes, and fresh coriander, without the use of cream, nuts, or yogurt.