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Coriander Paneer


- Paneer (200g)
- Yogurt (2tbsp)
- Coriander Powder (1tsp)
- Cumin Powder (1tsp)
- Chilli Powder (Half tsp)
- Turmeric Powder (Half tsp)
- Lemon Juice (1tsp)
- Fresh Coriander (10g)
- Garlic (2 Cloves)
- Green Chilli (Small - 6cm)


(Serves 1)

1. Cut the paneer into cubes.
2. In a bowl, mix the yogurt, all four of the dried spices, and lemon juice.
3. Add the paneer to the bowl and mix thoroughly, then leave to marinate in the fridge for a few hours (optional you can start cooking straight away)
4. In a blender, add the fresh coriander, green chilli, salt, and garlic cloves. Blend and then add a splash of water, then blend again so it is a nice thick paste.
5. Add a tbsp of oil to a hot pan on medium heat, once the oil is hot, add the marinated paneer.
6. Cook the paneer for 8-10 minutes, or until they have become slightly golden (remember to flip them frequently)
7. Once the paneer has cooked, add the green coriander paste and stir this in.
8. Cook for a further 5 minutes, at this point you can try the sauce and add anything that is missing to tailor it to your taste (i.e more chilli).
9. Serve with salad, naan, or rice (optional).
10. Enjoy!

Nutritional Guide:


- Calories: 700kcal
- Protein: 40g
- Carbohydrates: 5g
- Fats: 55.5g

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