If you love paneer curries, this panch phoran version needs to be the next on your list! The whole spices crackle in oil, infusing the curry with robust, pickle-like flavours. Cream at the end brings everything together. It’s rich and impossible to resist!
Note – This recipe has been updated from the archives – first published December 2020. I’ve added new images and helpful content, the recipe remains the same.
Sure, there are plenty of paneer curry recipes already out there, paneer pasanda , paneer kali mirch , or punjabi matar paneer , but I feel like we could do with one more!
This isn’t really a curry you’ll find on restaurant menus or in homes. Rather, it’s one that my Mum and I created together inspired by our favourite flavours. I love the complexity of panch phoran and the softness of paneer.
The spices hit first, like in a paneer jalfrezi , but creaminess follows, just as in vegetable paneer makhanwala . If I had to describe it: it’s a flavour tug of war, or to put it more eloquently, a harmony of contrasts.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
For this dish, I wanted the flavour of panch phoran to shine. Panch phoran means “five spices” – a blend of fennel, nigella, fenugreek, mustard, and cumin seeds. I love how they crackle in the hot oil and release their layered aroma. Together, these spices give a vibrant, pickle-like depth.
I also use bay leaf, green cardamom, cloves and cinnamon bark to build the foundation of Indian curries, adding depth, aroma and giving a curry a more complex taste.
The curry base stays true to classic North Indian cooking. It uses onion, tomato, ginger, and garlic.
To balance that, I finish with a generous pour of cream. We first cooked this dish for a special occasion, so wanted to add richness.
In my opinion, ready-made paneer holds it’s shape best when cut into cubes. However, I’ve used homemade paneer too – I just leave it to set for longer.
Serving Ideas
Pair panch phoran paneer like any rich curry with whole wheat roti , flakey whole wheat paratha or garlic coriander naans . Jeera rice or shahi pulao also goes well.
I love it restaurant style with a side of Indian onion salad and sweet lassi .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Panch Phoran Paneer
Ingredients
- 250 gram paneer cut into cubes
- 1 teaspoon panch phoran crushed
- ½ teaspoon panch phoran
- 1 tablespoon whole spices in total with bay leaf, green cardamom, cloves and cinnamon bark
- 2 tablespoon oil
- 1 onion pureed
- 1 tablespoon ginger garlic pureed
- 1 green chilli chopped
- 1 teaspoon kasoori methi
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup tomato purée or crushed tomatoes
- 1 teaspoon sugar
- 150 millilitres single cream
- salt to taste
Instructions
- Heat oil in a pan and shallow fry paneer cubes with the crushed panch phoran. Remove from the heat once golden brown.
- In the same pan heat more oil, add whole spices and panch phoran.
- Let the spices crackle, then add pureed onion and sauté until it turns light brown.
- Add ginger garlic purée and chopped green chillies and cook the mixture until oil appears on the sides of the pan.
- Add the puréed tomato and cook the mixture on low heat for a few minutes.
- Now add all the spice powders and add fenugreek leaves. Add a couple of spoons of water so the masala doesn’t burn.
- Add the paneer cubes back in, season with salt and add sugar. Cook for around 5 minutes.
- Pour over the cream. Let the curry simmer for a further 5 minutes.
- Turn off the heat. Garnish with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Panch Phoran Paneer
Ingredients
- 250 gram paneer cut into cubes
- 1 teaspoon panch phoran crushed
- ½ teaspoon panch phoran
- 1 tablespoon whole spices in total with bay leaf, green cardamom, cloves and cinnamon bark
- 2 tablespoon oil
- 1 onion pureed
- 1 tablespoon ginger garlic pureed
- 1 green chilli chopped
- 1 teaspoon kasoori methi
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup tomato purée or crushed tomatoes
- 1 teaspoon sugar
- 150 millilitres single cream
- salt to taste
Instructions
- Heat oil in a pan and shallow fry paneer cubes with the crushed panch phoran. Remove from the heat once golden brown.
- In the same pan heat more oil, add whole spices and panch phoran.
- Let the spices crackle, then add pureed onion and sauté until it turns light brown.
- Add ginger garlic purée and chopped green chillies and cook the mixture until oil appears on the sides of the pan.
- Add the puréed tomato and cook the mixture on low heat for a few minutes.
- Now add all the spice powders and add fenugreek leaves. Add a couple of spoons of water so the masala doesn’t burn.
- Add the paneer cubes back in, season with salt and add sugar. Cook for around 5 minutes.
- Pour over the cream. Let the curry simmer for a further 5 minutes.
- Turn off the heat. Garnish with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Nankhatai are Indian style spiced shortbread flavoured with cardamom. Orange almond nankhatai take it one step further with nutty almond meal and generously thick strips of orange zest. It’s an incredible flavour combination you didn’t know you needed!
Around comes the festive season and I’m thinking up exciting new twists on Indian desserts . Whilst the original nankhatai has a place in my heart, I wanted to try out new flavours that add a little surprise – this chocolate nankhatai is one of them.
Orange is a particular favourite of mine and I love incorporating it into creamy desserts. Bhapa doi with a spiced orange syrup , white chocolate mousse and vegan burnt basque cheesecake are all perfect examples.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Orange zest, and even orange oil, add a sunshine-esque brightness that when paired with cardamom becomes gloriously festive. It’s a bit of a mix of Diwali and Christmas rolled into one!
I’ve stuck to my tried and tested (way too many times to count) nankhatai recipe as the base. The only difference I make is swapping the semolina for almond meal. Ground almonds add a richness often found in European baking and also complement citrus.
The result is the lightest, most buttery, melt in the mouth cookies you’ll ever try. They aren’t overly sweet and I’ve adjusted the baking time so they are perfectly crisp but melt away once you take a bite.
I’ll be having a piece (or two) with a steaming cup of Indian ginger chai . You’ll love them for special occasions, Diwali or other festivities.
Storage suggestions
Store orange almond nankhatai in an airtight container for up to 5 days. After this time, they will loose their freshness and start going stale.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Orange Almond Nankhatai
Ingredients
- 250 gram plain flour
- 25 gram besan
- 35 gram ground almonds
- 175 gram ghee at room temperature
- 120 gram caster sugar
- orange zest from one orange
- ¼ teaspoon cardamom powder
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to Gas Mark 4-5 or 180C or 350F.
- In a large mixing bowl, beat together the ghee and sugar until light and fluffy.
- Tip in ground almonds. Sieve in the plain flour, besan and baking powder.
- Add the cardamom powder and add the zest of an orange.
- Mix together to make a dough. Portion the dough equally and shape to make round balls.
- Arrange in a baking tray and bake in the preheated oven for 12-15 minutes.
- Remove the baking tray from the oven and allow the nankhatai to cool completely. They will be too crumbly and soft to pick up when hot.
- Optionally garnish with crushed pistachio and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
