Vegetable and paneer curry

A delightful Indian dish that combines roasted vegetables, aromatic spices, and paneer cheese. Paired with homemade garlic naan, it’s a satisfying meal that’s a rich blend of textures and tastes.

By Matt Tebbutt
From Saturday Kitchen

This recipe provides a balanced nutritional profile with a variety of vegetables, protein from paneer, and complex carbohydrates from the naan. The use of yogurt and vegetable stock keeps the fat content moderate. However, the butter in the naan slightly increases the saturated fat content. (nutri-score)

Equipment

• Large baking tray
• Frying pan
• Spice grinder or food processor
• Large bowl
• Saucepan
• Food mixer
• Rolling pin

Ingredients

For the curry powder:

• Coriander seeds: 50g/1¾oz
• Dried red chillis: 30g/1oz
• Cumin seeds: 20g/¾oz
• Fennel seeds: 20g/¾oz
• Fenugreek seeds: 5g/⅛oz
• Black peppercorns: 5g/⅛oz
• Cinnamon stick: 1

For the vegetable and paneer curry:

• Vegetable oil: 2 tbsp
• Cauliflower: 1, cut into florets
• Butternut squash: ½, peeled and diced
• Black mustard seeds: 1 tsp
• Fenugreek: ½ tsp
• Cinnamon stick: 1
• Fresh curry leaves: 15
• Whole red chillis: 6, split
• Ground turmeric: 1 tsp
• Onion: 1, finely chopped
• Beef tomatoes: 2, chopped
• Garlic cloves: 6, crushed
• Fresh root ginger: 1 tbsp, crushed
• Curry powder: 2 tbsp (made above)
• Green beans: 100g/3½oz, cut into bite-sized pieces
• Green pepper: 1, chopped
• Tamarind paste: 2 tbsp
• Palm sugar: 1 tsp
• Paneer cheese: 200g/7oz, cut into cubes
• Vegetable stock: 400ml/14fl oz
• Plain yoghurt: 4 tbsp
• Salt and freshly ground black pepper: to taste

For the garlic naan:

• Unsalted butter: 100g/3½oz + 30g/1oz melted
• Garlic cloves: 3, crushed
• Fresh parsley: 1 tbsp, chopped
• Fresh yeast: 7g/¼oz
• Warm water: 120ml/4¼fl oz
• Strong white bread flour: 300g/10½oz
• Sugar: 1 tsp
• Baking powder: ½ tsp
• Plain yoghurt: 150ml/¼ pint
• Salt: 1 tsp

Method

Prepare the Curry Powder

• Toast all spices in a dry frying pan for 3-4 minutes.
• Cool, then blend in a spice grinder or food processor.

Roast the Vegetables

• Preheat oven to 220C/200C Fan/Gas 7.
• Toss cauliflower and butternut squash with oil, salt, and pepper.
• Roast for about 20 minutes until cooked.

Make the Curry

• Heat oil in a pan, add spices and let them crackle.
• Add onion, tomatoes, garlic, ginger, and curry powder.
• Add beans and green pepper, cook for 10 minutes.
• Add tamarind, sugar, paneer, stock, and roasted vegetables.
• Cook for 8-10 minutes.

Prepare the Garlic Naan

• Heat butter and garlic, stir in parsley. Keep warm.
• Mix yeast with warm water.
• Combine flour, sugar, salt, and baking powder in a mixer.
• Add yeast mixture, yoghurt, and melted butter. Mix for 10 minutes.
• Prove for 1 hour.
• Divide into 4 balls, roll out, and cook in a dry frying pan for 2-3 minutes per side.
• Brush with warm garlic butter.

Serve

• Serve the curry with the garlic naan on the side.

Nutri-score Health Check

Nutri-Score: B (Well balanced)

This Vegetable and Paneer Curry with Garlic Naan recipe receives a Nutri-Score of B, indicating it is well balanced. The score is based on the following factors:

• Positive components: The recipe is rich in vegetables, providing fiber, vitamins, and minerals. Paneer offers protein and calcium.
• Moderate components: The use of yogurt in both the curry and naan adds protein and calcium while keeping fat content moderate.
• Negative components: The butter used in the naan contributes to saturated fat content. The sugar in the naan and palm sugar in the curry slightly increase the sugar content.
• Fiber content: The variety of vegetables and whole wheat flour (if used for naan) contributes to a good fiber content.
• Protein quality: The combination of paneer and yogurt provides a good amount of complete protein.

This score has been automatically calculated from the ingredients in the recipe and is only a guide. Individual portion sizes and overall diet should be considered for a comprehensive nutritional assessment.

Recipe FAQ

• Can I use store-bought curry powder instead of making my own? Yes, but homemade curry powder will provide a fresher, more vibrant flavor.
• Is it possible to make this curry vegan? Yes, replace paneer with firm tofu and use plant-based yogurt and milk for the naan.
• Can I prepare the curry in advance? Yes, the curry can be made a day ahead and reheated. The flavors may even improve.
• What can I substitute for palm sugar? Brown sugar or honey can be used as alternatives.
• Is there a gluten-free option for the naan? You can use a gluten-free flour blend, but the texture may differ slightly.
• Can I freeze the curry? Yes, but freeze it without the paneer. Add fresh paneer when reheating.
• What if I can’t find fresh curry leaves? Dried curry leaves can be used, or omit them if unavailable.
• Can I use Greek yogurt in the curry? Yes, Greek yogurt works well and may make the curry creamier.