Jamie Oliver’s paneer curry is a vibrant, comforting vegetarian dish that takes classic Indian flavors and gives them a fresh twist. It’s rich, saucy and packed with bold spices. but it’s also surprisingly simple to make. Jamie’s known for bringing accessible cooking to everyday home kitchens and this recipe follows that spirit.
At the heart of it is paneer, a firm Indian cheese that holds its shape when cooked. The curry usually includes a mix of vegetables, fragrant spices and a tomato-based sauce. There’s often a bit of chili heat but nothing overwhelming. It’s more about warming, complex flavors than eye-watering spice.
What makes his version stand out? It’s all about balance. Creamy paneer, tangy tomatoes, sweet onions and a good hit of garam masala come together in harmony. It’s the kind of meal that makes you want seconds. maybe even thirds.
Jamie Oliver Paneer Curry Recipe
Ingredients Needed
This isn’t one of those 3-ingredient recipes but it’s still manageable. Most items are pantry staples, especially if you cook Indian food even occasionally.
Here’s what you’ll typically need:
For The Curry Base
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 1-2 fresh green chilies (optional but adds a nice kick)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1½ tsp garam masala
- 1 tsp ground coriander
- 1 tsp smoked paprika (Jamie loves this for depth)
- 1 tin of chopped tomatoes
- 100ml water (or a splash more if needed)
- A handful of fresh coriander (cilantro), chopped
For The Paneer And Veggies
- 250-300g paneer, cubed
- 1 red pepper, sliced
- A handful of baby spinach or peas (adds freshness and color)
- 1 tbsp vegetable oil or ghee
- Salt, to taste
- Optional: a dash of cream or coconut milk for richness
To Serve
- Basmati rice or naan
- Lemon wedges
- More chopped coriander for garnish
Equipment Needed
You won’t need a fancy setup. Here’s all that’s required:
- A large non-stick or heavy-bottomed frying pan
- A chopping board and sharp knife
- A grater (for the ginger)
- A wooden spoon or spatula
- A pot for cooking rice (if you’re making it fresh)
- Optional: a blender if you want a super-smooth sauce-but not necessary
This is a stovetop kind of dish. No oven, no pressure cooker, no fuss.
How To Make Jamie Oliver’s Paneer Curry
Here’s where it gets fun. The steps are easy to follow, even for beginners.
1. Prep everything first.
Chop your onions, mince the garlic, grate the ginger, slice the peppers and cube the paneer. Get your spices ready. Once you start cooking, things move quickly.
2. Sauté your aromatics.
Heat the oil in your pan. Toss in the onions and cook them down until they’re soft and golden. This can take 8-10 minutes but don’t rush. That sweetness is key.
Add the garlic, ginger and chilies. Cook for another 2 minutes until everything smells amazing.
3. Toast your spices.
Sprinkle in the turmeric, cumin, paprika, coriander and garam masala. Stir it all for about 30 seconds. This toasting brings out the flavor. don’t skip it.
4. Add tomatoes and simmer.
Pour in the chopped tomatoes and water. Stir well and let it bubble gently for 10-15 minutes. The sauce will thicken and deepen in flavor. If it gets too thick, add a splash more water.
Optional: If you want a smoother sauce, you can blend it at this point. Jamie often leaves it rustic, though.
5. Add the paneer and veggies.
Gently fold in the paneer cubes and red pepper. Let everything simmer for 10 minutes. The paneer will soak up all those lovely spices.
Toss in spinach or peas in the last 2-3 minutes. They wilt quickly and add a nice pop of color.
6. Finish it off.
Taste and adjust salt. Add a swirl of cream or coconut milk if you want it creamier. Finish with fresh coriander on top.
Done. That’s it. Serve with fluffy rice or warm naan. and maybe a squeeze of lemon.
What I Learnt
Making this dish taught me a few great lessons:
1. Don’t rush the onions.
That slow sauté at the beginning makes all the difference. It’s the foundation of flavor.
2. Paneer is super forgiving.
It doesn’t melt or fall apart. Even if you simmer it a bit too long, it holds up. Great for curry beginners.
3. Spices need heat to wake up.
Adding them raw doesn’t cut it. That brief toasting step is what gives the curry its depth.
4. It’s easy to customize.
You can swap in chickpeas, cauliflower or mushrooms. Or go full vegan by using tofu and coconut milk. It’s flexible.
Recipe Tweaks For Jamie Oliver’s Paneer Curry
Jamie Oliver’s paneer curry is already packed with flavor but it’s also the kind of dish that welcomes a bit of personal flair. There are so many ways to make it your own.
1. Amp Up the Heat (or Dial It Down):
Jamie tends to keep things fairly mild to suit a wide audience. If you like a curry that bites back, add a finely chopped green chili (or two) with the onions. You can also throw in a teaspoon of chili flakes or Kashmiri red chili powder for extra warmth and color. Prefer it mellow? Skip the chili altogether and opt for sweet paprika to keep the color without the fire.
2. Get Creamy:
The original recipe calls for a tomato base but you can mellow out the acidity and boost richness by stirring in a splash of cream or coconut milk toward the end. Greek yogurt is also a solid option. just make sure to temper it first with a bit of the curry sauce so it doesn’t split.
3. Add Greens:
A handful of spinach or kale added in the last 5 minutes does wonders. Not only does it make the dish a little more nutritious but it also gives it a lovely contrast in color and texture.
4. Try Roasting the Paneer:
Instead of adding the paneer straight into the sauce, try pan-frying or even roasting it first. You’ll get crispy edges and a slightly smoky flavor that brings a whole new vibe to the dish.
5. Customize the Spice Mix:
Jamie usually keeps the spice blend simple. maybe cumin, coriander, turmeric, garam masala. You can build on this by adding crushed fenugreek leaves (kasuri methi), a pinch of cinnamon or even a clove or two for a deeper aroma.
6. Veggie Boosts:
Throw in chunks of bell pepper, peas or roasted sweet potato. They soak up the curry sauce and make the dish heartier without overshadowing the paneer.
Storage Tips For Leftovers
Paneer curry stores pretty well but there are a few tricks to keep it tasting fresh and delicious when you’re dipping back in for round two (or three).
1. Cool It Properly:
Let the curry cool to room temp before sealing it up. Don’t leave it out too long-aim for no more than 2 hours after cooking. Paneer can get a bit rubbery if overcooked when reheating, so the less back-and-forth with heat, the better.
2. Airtight Is Key:
Store it in an airtight container. This keeps moisture in and odors out. Glass containers are best because they don’t stain and won’t absorb the spice smell like plastic can.
3. Fridge Life:
It’ll keep in the fridge for about 3-4 days. Beyond that, you’ll start to notice the flavor flattening and the paneer might lose its soft bite.
4. Freezing? You Can, But…
You can freeze it but be prepared for texture changes. Paneer might get a bit crumbly after thawing. If that’s not a dealbreaker for you, go ahead. Just thaw it slowly in the fridge overnight and reheat gently on the stove with a splash of water or cream to loosen the sauce.
5. Reheating Tips:
Avoid the microwave if you can. It heats unevenly and turns paneer rubbery. A low simmer on the stove with a dash of water is perfect. Stir occasionally and don’t rush it.
What To Eat With Jamie Oliver’s Paneer Curry?
Paneer curry is rich, savory and comforting. The best side dishes either balance that richness or soak it all up like a sponge.
1. Basmati Rice or Jeera Rice:
Light, fragrant rice is the classic pairing. Jeera rice (rice cooked with cumin seeds) adds a bit of warmth and depth without overpowering the curry.
2. Naan or Paratha:
Soft, chewy naan is a no-brainer. Toast it with a bit of garlic butter and you’ll wonder why you ever used cutlery. Paratha-especially a flaky, layered one. is a fantastic option too. Both are perfect for scooping and swiping through the sauce.
3. Raita:
A cooling yogurt-based side is a must if you’ve added extra heat to the curry. Try cucumber raita with a bit of mint and roasted cumin. It’s refreshing, creamy and balances the spices beautifully.
4. Pickled Onions or Mango Chutney:
For a little tang and sweetness, serve some pickled red onions on the side. They’re super easy to make-just soak thin slices in vinegar, salt and sugar for 20-30 minutes. Or go classic with a spoon of mango chutney.
5. A Simple Salad:
A crisp salad with cucumbers, cherry tomatoes, red onions and lemon juice gives your plate a fresh edge. It cuts through the richness and makes the whole meal feel a bit lighter.
FAQs
How Long Does Jamie Oliver’s Paneer Curry Take To Cook?
It takes about 40 minutes in total-pretty quick for such a flavorful dish!
Can I Make Jamie Oliver’s Paneer Curry Ahead Of Time?
Yes, you can! It actually tastes even better the next day after the flavors have had more time to meld.
What Can I Substitute For Paneer In Jamie Oliver’s Curry?
You can use tofu or halloumi if you’re looking for a different texture or flavor.
