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Skip to content Watch video Erode Lucknowi Paneer 🇮🇳 Indian
Lucknowi paneer curry in a delicate Lucknowi-style cashew gravy: paneer cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 36 minutes.
Ingredients 🧀 Paneer 250 g, cubed 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional extras 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Instructions 1 Prepare the paneer and chop the onion, tomato and aromatics.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste.
4 Add the paneer and a splash of water and simmer 5 minutes so it soaks up the masala.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Shahi Paneer Curry Recipe - With Tips & Tricks | Rich & Creamy Shahi Paneer Kurma Curry · on YouTube
Erode Lucknowi Paneer
Time 36 min
Serves 3
Level Easy
Prep / cook 18 / 18 min Ingredients 🧀 Paneer 250 g, cubed 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Steps Prepare the paneer and chop the onion, tomato and aromatics. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste. Add the paneer and a splash of water and simmer 5 minutes so it soaks up the masala. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
