Butter-Roasted Paneer With Tomato Curry Recipe (2024)

Ys, you could. Use the extra-firm tofu and bake it just like the paneer. It's more delicate than the paneer so stir into the tomato curry carefully.

I’d like to try this with tofu instead of paneer. Thoughts?

Can you substitute halloumi for paneer?

Added frozen spinach at the end, and served over Basmati rice for a fantastic one-pot meal.

Stephen Matt, paneer is actually pretty easy to make and the only I gradients are milk, lemon juice, and salt. You could also use yoghurt or vinegar instead of lemon juice, but I have been following this recipe for years and have been very happy with it: https://www.thekitchn.com/how-to-make-paneer-cheese-in-30-minutes-cooking-lessons-from-the-kitchn-57008Happy cooking!

One cardamom pod = 1/6 tsp ground cardamom

When I saw 8 ounces of paneer was 720 calories, I ended using only 8 ounces and added some frozen peas in toward the end. Absolutely delicious and authentic tasting.

Like many others, I wanted to make this dish less dairy and fat heavy, but I didn’t think tofu would work well, as it is too soft. Instead, I did half paneer and half roasted cauliflower. I added in some sautéed kale at the end. It was delicious and made more of a complete meal than the cheese alone would have done.

Made a vegan version of this and it was exquisite. Used 2 pkgs extra firm tofu, coconut yogurt (Cocojune) and vegan butter. Needed to roast the tofu longer - 35 mins - before it browned. Imagine you could use coconut cream thinned with a little lime juice and grated peel if you wanted to make this less $$. Don’t miss the browned bits of yogurt in butter left in the pan, yum! Might add extra coconut next time. Roasted tamari-tossed eggplant cubes and green beans while the oven was on. Yum.

paneer is much higher in acidity than halloumi so it would taste very different , wouldn't recommend

One day I will make the paneer (I believe you when you say it's not hard!) but in the meantime, I've used Mexican queso blanco in paneer recipes and it's a good substitute. I'm going to try queso blanco on this recipe and I hope to report back with a success.

We make a version of this using Urvashi Pitre's Instant Pot Butter Chicken recipe for the sauce (which is ridiculously easy and comes out superbly in the Instant Pot) and then add in homemade paneer at the end. Her recipe has a tofu or legume (roasted chickpeas) substitution as well.

I used ground spices and it was great!

This tasted excellent, but the paneer did a number on my pan and the curry came out chunky. Next time I will roast the paneer in a deep ceramic baking dish and blend the curry before adding the paneer.

Delicious and fast. My package of paneer was only 12 ounces, and that seems like plenty in the curry. I realized I had no cumin seeds left, so I used powdered cumin, but that was the only spice substitution I made. Will definitely be making this again.

I used olive oil instead of ghee! Tasted great.

Love this recipe! Made it vegan by substituting tofu for paneer and using cocojune Greek yogurt.

I made it with extra firm tofu. The tofu chunks browned nicely (with ~10 min extra cooking time) and were super yummy even before adding to the curry.

Would definitely do this one again!!! So tasty!! I made a mistake and just one bought package of paneer, but I felt like it still worked. I just cut it up into smaller cubes.

Great recipe. Doubled sauce and blended then added frozen peas at the end. I paired with sourdough toast and a large purple gatorade

I made this tonight because I was looking for a recipe that used what we had in the house, including a plethora of garden tomatoes and paneer. My spices were slightly different - because I was using what we had - and I did add cashews and raisins as this was the main dish and we needed something else in it. Peas or green beans would go well in it too. But we all loved it and the big takeaway was how the paneer is roasted! I want to do this whenever I cook a dish with paneer from now on.

Used halloumi: great, but too salty. Reduce other added saltAdd 1 heaping spoonful creamy PB & generous handful honey roasted peanuts

Halloumi works great, but then eliminate other added salt. Add heaping spoonful creamy PB & generous handful honey roasted peanuts

Wonderful recipe to make at home. I did make some edits ----> When making the initial paneer mixture I added some spices: Garam Masala, Chaat Masala, and some Ground Fenugreek. I also added ground fenugreek to the sauce as well as additional dried Fenugreek leaves when toasting the spices. Ate it over brown rice with shaved red onions and it was wonderful.

Delicious, but as others have noted, it has less sauce than you’d expect for the amount of paneer. I used crushed tomatoes the second time and will probably add about half of a second can or a fresh tomato to up the sauce just a tad. The spices add great depth, esp the fenugreek. Important to let the paneer get a slight browning and then rest it in the curry for 10 min to let the flavors meld. I might try adding spinach to the simmering curry sauce to make paneer saag masala.

Made this with cubed tofu instead of paneer. Bake the tofu in a well-oiled cast iron pan at 450 degrees for 12-15 minutes (check often - cooking times will vary) or until a bit browned. The bottom of the tofu will be more crisp, given the cast iron, but it doesn't matter. This process will make the tofu toothsome and hold up well in the sauce without breaking up/crumbling. I use this baking method for a lot of recipes using tofu.

This is excellent! As with others, I found the notion of that much paneer to be off-putting, and wound up just using 8oz of paneer and about 8 oz of cubed crimini mushrooms. They roasted-up great and provided an excellent textural contrast.

Love this dish and have made it several times! Have also roasted tofu in yoghurt when I was out of paneer and it was still delicious.

Ramp up the cayenne

Made this twice, I'd recommend:1. 8 oz paneer and 1 28-oz can of plum tomatoes. (I can't find a 15-oz can of plum tomatoes anywhere, but it turned out to be for the best as the ratio in the original recipe is way too much paneer.)2. Skip the roasting step. Instead, cut the paneer and soak it in hot water while cooking everything else. Another reviewer recommended this and wow! Yummy and time saving.3. Ground spices work just fine.