Always a party favorite, Paneer Curry cottage cheese dish in an aromatic tomato gravy makes meals even more special.
Prep Time

10 - 15 mins mins

Cook Time

30 - 40 mins mins

Total Time

50 - 55 mins mins


2 - 4


  • 1 cup Laila Basmati rice
  • 3 cups water
  • Salt to taste
  • 2 tbsps sunflower oil
  • 1 large onion, finely chopped
  • 2 tsps cumin seeds
  • 1/2 lb. paneer, cubed
  • 2 medium tomatoes, finely chopped
  • 1 green chilli, finely chopped
  • 1 green chilli, sliced in the middle
  • 1/4 inch piece ginger
  • 1/2 cup yogurt, whipped
  • 2 tbsp oil
  • Pinch of asafetida (hing)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 2 bay leaves
  • 1/2 tsp garam masala
  • 1 tsp cornstarch
  • Coriander leaves


  • For zeera rice:
  • Wash the Laila Basmati rice well in running water.
  • Heat oil in a pan. Add onion and fry till light brown. Then add the cumin seeds.
  • Once the seeds start to splutter add in the rice and stir well.
  • Add 2 cups of water and cover.
  • Simmer till the rice is cooked and the water dries up.
  • For Paneer Curry:
  • Fry the paneer until in turns golden brown and keep aside.
  • Heat the oil in a pan and add asafoetida (hing) and cumin seeds.
  • As the seeds start crackling, add in the tomatoes, green chilli, ginger, coriander powder, turmeric, red chili powder and bay leaves.
  • Cook this mixture on medium heat till the oil starts to separate.
  • Add the whipped yogurt into the gravy and stir on medium heat.
  • To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
  • Now add in the paneer and spice with garam masala.
  • Garnish with coriander leaves and sliced green chili.
  • Serve hot with zeera rice.
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