Paneer curry, Bombay potatoes and chickpea samosas

Paneer Curry Bombay is a richly spiced Indian vegetarian dish, featuring tender paneer cubes simmered in a creamy tomato-based sauce with peas. The curry delivers a satisfying blend of warmth, mild sweetness and vibrant aromatics, perfect for pairing with fluffy rice or soft naan.

This paneer curry Bombay recipe earns a Nutri-score of B, reflecting a good nutritional balance: moderate calories, plenty of plant protein from paneer, healthy fats, some fibre from peas and onion, and minimal saturated fat if you use light crème fraîche.

Ingredients

• 100ml vegetable oil vegetable oil
• 1 tsp cumin seeds
• 1 onion finely chopped
• 5 garlic cloves finely chopped
• 5cm piece fresh ginger peeled and grated
• 2 tsp dried fenugreek leaves
• 2 tbsp garam masala
• 1 tsp ground turmeric
• ¼ tsp chilli powder (optional)
• 150g tomato purée
• 1 tsp salt
• 1½ tbsp sugar
• 100ml crème fraîche (use low fat crème fraîche if preferred)
• 250g frozen peas
• 500g paneer chopped into cubes
• large knob unsalted butter

To serve

• Handful coriander chopped
• 1 tbsp pomegranate seeds
• cooked rice

Method

1. Prepare the base: Heat the vegetable oil in a large frying pan over medium heat. Add the cumin seeds and let them sizzle until aromatic. Stir in the onion, garlic and ginger, cooking until the mixture softens and turns golden.
2. Spice and sauce: Mix in the dried fenugreek leaves, garam masala, turmeric and optional chilli powder for added heat. Add the tomato purée, salt and sugar, blending well. Let the sauce bubble gently so the flavours develop, then stir in the crème fraîche to give the curry a creamy finish.
3. Veg and paneer: Add the frozen peas and allow them to heat through, then tip in the paneer cubes. Gently fold everything together so the paneer is coated perfectly with the sauce. Drop in the knob of butter and let it melt, enriching the curry further.
4. Serve: Sprinkle freshly chopped coriander and pomegranate seeds over the paneer curry. Serve hot with cooked rice and enjoy every bite of this Paneer Curry Bombay flavour experience.

Suggested Wine Pairing

• Majestic: Les Domaines Robert Giraud Bordeaux Blanc – Zesty citrus and herbal notes balance the creamy paneer curry, refreshing the palate and enhancing the Bombay spices.
• Tesco: Tesco Finest Villalta Pinot Grigio – Crisp apple and pear flavours play well against the rich tomato sauce and delicate heat, making it a versatile wine with Indian cuisine.
• Sainsbury’s: Winemaker’s Selection Chenin Blanc – Ripe melon and subtle honey notes echo the sweetness from the peas and onion, perfectly matching the aromatic qualities of paneer curry Bombay.

What can you serve with this

1. Naan bread – Soft, pillowy naan soaks up the flavourful sauce and adds a satisfying chewy bite.
2. Raita – Cooling, creamy yoghurt-based raita tempers the spices and brightens the meal.
3. Mango chutney – Tart and sweet chutney brings out the tang in the tomato sauce and complements the paneer.
4. Samosas – Crunchy, savoury samosas provide a contrast of texture and extra Indian-inspired appeal.
5. Pilau rice – Fragrantly spiced pilau rice partners well with the creamy paneer curry for a complete meal.

FAQs for Paneer Curry Bombay

• What is paneer curry Bombay? – It is an Indian vegetarian curry with paneer cubes, peas and spices in a creamy tomato gravy.
• Can I make Paneer Curry Bombay vegan? – Yes, swap out paneer for tofu and use plant-based cream in place of crème fraîche.
• What is the best way to stop paneer from becoming rubbery? – Add the paneer right at the end and heat gently to avoid overcooking.
• How spicy is Paneer Curry Bombay? – The curry is mild to moderately spiced, but you can add more chilli powder if desired.
• Which sides go well with Paneer Curry Bombay? – Serve with rice, naan, raita, chutney or samosas for a complete Indian meal.
• Can I freeze Paneer Curry Bombay? – Yes, freeze leftovers in airtight containers for up to three months.
• What wines pair well with Paneer Curry Bombay? – Light, aromatic whites or off-dry wines balance the spice and richness; see our recommendations above.
• How long does it keep in the fridge? – Store for up to three days in the fridge; reheat gently before serving.
• Is paneer healthy? – Paneer is a good source of protein and calcium, making it a nutritious addition to vegetarian diets.

Nutri-score Health Check

Paneer Curry Bombay scores a Nutri-score of B. This takes into account the generous portion of plant-based ingredients, protein-rich paneer, healthy peas and onion, moderate fat from crème fraîche, and limited amounts of sugar and oil. The Nutri-score has been automatically calculated from the ingredients in the recipe and should only be used as a guide.

Positive Factors

• Paneer – High quality plant protein and calcium
• Peas and onion – Fibre, vitamins and micronutrients
• Limited sugar – Only a small addition
• Low fat crème fraîche – Reduces saturated fat

Negative Factors

• Vegetable oil – Adds some calories
• Sugar – Present in small amounts
• Crème fraîche – Can be high in saturated fat if not light version