Cooking Paneer with Curry Sauce
Chef Uma
Restaurant-style curries are typically prepared in two stages. First, the curry sauce is built separately using a spice mix, or you may use a frozen curry sauce purchased from Chilli Farms. Then, Paneer is cooked independently and simmered in the sauce until well combined.
For 500 ml of curry sauce, use approximately 500g of raw diced paneer for a slower cooking method. Or you can use 300 g of cooked beef of your choice.
This method allows better control over texture, tenderness and flavour balance. The sauce remains refined, while the protein or vegetables are cooked to their ideal doneness.
Beef can be prepared using different cooking methods, which are explained in this recipe card.
Ingredients
Use one section only — Raw or Cooked Paneer. Not both.
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500 g Curry Sauce
400 g Raw Paneer
20-40ml oil-for sauteeing.
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500 g Curry Sauce
350 g Cooked Paneer
Directions
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Dice the Paneer into 1.5x1.5cm cubes.
Cooking the raw Paneer directly in the sauce is not recommended. As Raw paneer is soft and easy to crumble from the agitation that’ll happen when being mixed in a pan. When cooked, it creates a seal around the outer sides of the cubes holding it together when mixed about.
Only use one cooking method. Baking or sauteeing.
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Preheat your oven to 225 or 200 if it is fan forced.
Evenly place the paneer onto a baking tray with a wire rack on it. Ensuring there is enough space so that the pieces can cook evenly. No pieces touching.
Once your oven is at temp place your tray/trays inside for 20-25 minutes; while checking after 15.
Once the pieces firm up and the edges are golden brown they are done.
Let the trays cool for 10 minutes, then pull them off the wire rack and set aside.
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Turn your flame to medium and preheat your pan for 1-2 minutes.
Add your oil to the pan and let it heat up for a bit.
Place your paneer cubes into the pan ensureing they’re evenly spaced so there isn’t overcrowding. This ensures they will cook evenly and that they cook quicker. It’s ok to do it in batches if your pan is smaller.
Cook on medium heat for 1-2 minutes a side flipping to ensure all sides are cooked. should take 6-12 minutes to finish.
Each side should be a light golden brown and the pieces should be hot all the way through.
Once done they can be placed in a bowl or tray lined with paper towels so the excess oil can be absorbed.
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Add cooked paneer to the prepared curry sauce and simmer on very low heat for 5-10 minutes until well coated.
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