Paneer Peshawari

Paneer Peshawari
Let me introduce you to yet another lipsmacking Paneer Curry – Paneer Peshawari !

When we moved home in October, things were quite un manageable. We really could not keep up with the routine, the new house , rented property and settling. At that time, we actually found a takeaway service who would deliver Homelike Indian Food every evening!

Paneer Peshawari

Life got a lot easier for those early days until we were settling down.. Takeaway meals that were healthier and balanced and we never had any complain.. Our menu had atleast One Curry, One Dal, 3 Roti’s , A box of Rice, Yogurt and Pickle which was enough for the two of us every evening.  We never got bored of the food that even after we got settled, we continued for a few more days. One of the meals had Paneer Peshawari and it was one of the best Paneer Curries we have ever had.

With a Cheerful thank you message, We had to write to the catering service asking about the delicious Curry. The catering guy sent us a rough recipe and I managed to work around with what they had provided.  The taste that was recreated with the ingredients list was just the same and it was an awesome sense of achievement.

Paneer Peshawari

I have made this a couple of times after this and every time we were licking our fingers till the bowls were clean. I reckon you should give this recipe a try and tell me how you enjoy them.

If you are looking for more Paneer Choices check out these – Matar Paneer, Baked Malai Kofta, Paneer Bhurji , Paneer Biryani, Paneer Toasted Sandwich, Saunfia Paneer Tikka, Paneer Tikka  in my blog.

Cook Time
30 mins
Total Time
30 mins

Paneer Peshawari is a delicious Paneer Curry that can be stirred up in 30 minutes, still bringing the authentic Peshawari flavors.

Course: Main Course
Cuisine: North Indian
Servings: 3 People
Author: Sandhya Hariharan
  • 250 gm of Paneer Cubes
  • 1 Large Red onion finely chopped
  • 1 Cup of Tomato Puree Roughly 2 tomatoes blended
  • 1 Tsp Freshly grated Ginger
  • 1 Tsp Garlic Paste or 2 Cloves of Garlic
  • 12 Nos of Cashewnuts soaked in hot water
  • 1/2 Cup of Cream
  • 2 Tsp Kasthuri Methi
  • 1 Tblspn Oil
  • 1 Tbslpn Unsalted Butter
  • 1 Tsp Cumin Seeds
  • 1 Bay Leaf
  • 3/4 Tsp of Turmeric
  • 1 1/2 Tsp Chilli Powder
  • 3/4 Tsp Garam Masala
  • 2 Tsp Coriander Powder
  • 2 Tsp Cumin Powder
  • Salt to Taste Approx 3/4 Tsp
  1. Heat Oil + Unsalted Butter in a Pan, add Bayleaf & Cumin Seeds. Once Cumin Seeds splutter add chopped onions. Saute until they begin to change color to light brown. I often add a pinch of salt along with onions so they let out water and speeds up the process.
  2. Add Ginger Garlic and saute until raw smell is eliminated.
  3. Add Tomato Puree, spice powders and saute until the mixture begins to leave oil.
  4. Meanwhile, grind the soaked cashewnuts and set them aside.
  5. Once onion tomato mixture has begun to form a lump, add the cashew puree and saute for 2 minutes. Add 1/2 -3/4 Cup of water to the mixture.
  6. Stir in Paneer Cubes, cream, crushed Kasturi methi and a sprinkle of garam masala.
  7. Cook for another a minute and turn off the flame.
  8. Adjust the spices, by adding more if required and check for salt too.
  9. Serve Hot Paneer Peshawari along with Roti's / Nan Breads.

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Comments (16)

  • One of my favorite Paneer dishes! Love the creamyness the nuts give the sauce. Also love the color scheme of these series. Now you have be craving for a good curry!

    • Thanks Meeta for your lovely comments on the color scheme. Its means a lot to me. Yes .. its a creamy delicious curry, that can get one finger licking!

  • I do not understand what is meant by “12 Nos of cashew nuts”. Can you clarify the amount of cashews needed? Thank you!

  • Hi. This looks so yummy, however could you tell me what kasthuri methi is?

    • Hi Janece, Kasthuri Methi is dried Fenugreek Leaves that you can easily find in an Asian grocery store.

  • Easy n look yummy will surely try ur receipe 🙂

  • Thank you for sharing your receipe…..I cooked it and it was yumm…

  • First off I want to say this is an amazing recipe as is. I’m making it again tonight and I just made it yesterday. But when is the butter in the ingredients to be added to the recipe?

    • Thank you for asking.. I usually add it along with oil in the first step. Just realised, I haven’t mentioned it.
      I am so glad you loved it.

  • I am interested in making this. Sounds delicious although I am interested in knowing if the 2 tsp of kasthi methi/fenugreek is powder not leaves or what the equivalent would be? Thanks Val

    • I have added 2 tsp Methi Leaves.. Instead of adding powder, I might as well omit it. Please do let me know after you make it.

  • do I need to fry paneer prior to adding in the gravvy and dish without onion ginger and garlic during spl puja days.
    recipe is xcelent

    • Thank you Shyam. I haven’t fried the Paneer. Also I am not sure if preparing this dish without ginger garlic would still impart the same flavors. You may as wel lcheck out my Paneer Makhani Recipe that can be prepared without Onion and Garlic.

  • Tried the recipe today.Loved it.Its a great dish Thank You


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