Paneer balti is one of my favourite vegetarian baltis.
This paneer balti is very easy to make.
I like to cook balti curries on the barbecue but you could of course cook this paneer balti indoors.
What’s important is to get the balti pan really hot. That’s one of the things that will make this paneer balti a success for you.
Then you serve it in the same sizzling hot pan that it was cooked in.
Paneer Balti is a great balti curry for beginners.
Cooking a good balti curry is easy but perhaps a bit daunting when you first give it a go.
Balti curries are made in stainless steel balti pans. You could use another pan such as a metal frying pan but it just won’t be the same.
The good thing about this paneer balti is that it is simple to put together.
The paneer is added raw and then simmered in the sauce until soft and delicious. It’s so good scooped up with a hot naan, like my karahi naans, a chapati or paratha.
The essential base curry sauce…
As with all British curries, a base sauce is required to make them what they are.
The sauce is easy to make and is added to everything from the paneer balti right up to the spiciest balti phall.
I have a few recipes for this sauce on my blog. You might like to This small version or The larger version that I usually make. If you have the freezer space, I recommend making the larger batch as it does freeze well.
Make this paneer balti your own…
I have given a common recipe for paneer balti below.
You can make it exactly as it is or adjust to your own taste.
Add more chillies, for example or throw in some chickpeas.
The possibilities are a big as your imagination.
Step by step cooking photos…
If you like this paneer balti recipe, you might like to try some of these too…
- 1 medium onion, blended until smooth in a little water
- 2 tbsp rapeseed (canola) oil
- 1/2 tsp cumin seeds
- 1 tbsp garlic and ginger paste
- 1 tsp Kashmiri chilli powder
- 2 tsp basar curry powder OR
- 2 tsp mixed powder
- 2 green bird's eye chillies, finely chopped
- 70ml (1/4 cup) tomato puree
- 250ml (1 cup) base curry sauce
- 4 cherry tomatoes, quartered (optional)
- 250g (9 oz) paneer, cut into 1 inch cubes
- 3 tbsp single cream, plus more to taste
- 1 tbsp butter
- 1/2 tsp kasoori methi (dried fenugreek leaves)
- Juice of one lemon
- Salt to taste
- Heat the oil over medium high to high heat in a balti bowl. When hot, stir in the cumin seeds to infuse for about 30 seconds. Be careful not to burn the cumin! Then add the blended onion.
- Fry the onion for about 3 minutes and then stir in the garlic and ginger paste to fry for another 30 seconds or so.
- Stir in the ground spices and then add the green chillies, followed by the tomato puree. Bring to a simmer.
- Add about half of the base sauce and bring to a simmer.
- Stir in the tomatoes and push them down into the sauce. Add more base sauce as needed to keep it all bubbly and only stir if the sauce is sticking to the side of the pan.
- Add the paneer and stir well so that it cooks in the sauce. Paneer can fall apart if cooked too long so you're about finished with your paneer balti now.
- Stir in the cream and bring again to a simmer. Add the kasoori methi, the butter and lemon juice. Season with salt to taste to serve.