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a bowl of soup with a spoon in it

Spicy Peanut Curry with Paneer Fusion Recipe


  • 250g paneer, cut into cubes
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 2 tbsp tomato paste
  • 1 can (400g) crushed tomatoes
  • 3 tbsp peanut butter
  • 1 can (400ml) coconut milk
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)


  1. Heat 1 tbsp of oil in a pan and sauté the paneer cubes until golden brown. Remove and set aside.
  2. In the same pan, heat the remaining oil and add the cumin seeds. When they start to sizzle, add the chopped onions and sauté until golden brown.
  3. Add the minced garlic and grated ginger, and sauté for another minute.
  4. Add the coriander powder, turmeric powder, and chili powder, and cook for a few seconds until fragrant.
  5. Stir in the tomato paste and crushed tomatoes. Cook for 5-7 minutes until the tomatoes are reduced and the oil starts to separate.
  6. Add the peanut butter and coconut milk, stirring until the peanut butter is fully dissolved.
  7. Simmer the sauce for 10 minutes until it thickens. Add salt to taste.
  8. Add the sautéed paneer cubes and simmer for another 5 minutes.
  9. Garnish with fresh cilantro and serve hot over rice.