Paneer Bhuna (Dry Fried Paneer Curry)
Golden paneer cubes in a thick, clinging onion and tomato masala with fresh ginger, peppers and a hit of garam masala.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.74 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp of the oil in a wide frying pan over a medium high heat. Fry the paneer cubes for 4 minutes, turning, until golden on most sides. Lift out onto a plate.
4 min - 2
Add the rest of the oil, then the onion. Fry for 8 minutes until soft and starting to colour. Stir in your ready made ginger and garlic paste (see the base recipe) and fry for 1 minute until it smells sweet.
8 min - 3
Add the cumin, coriander and chilli powder with a splash of water and cook for 30 seconds. Add the tomatoes and pepper and cook for 5 minutes until the tomatoes collapse and the oil begins to separate.
5 min - 4
Pour in your ready made curry base sauce (see the base recipe) and bring to a simmer. Cook for 8 minutes, stirring often, until the sauce is thick and clings to the vegetables.
8 min - 5
Stir in the paneer, green chilli, salt and half the garam masala. Cook for 3 minutes so the paneer soaks up the sauce.
3 min - 6
Finish with the remaining garam masala and the fresh coriander. Serve straight away with rice or chapatis.
Tips
- Fry the paneer first and take it out. Added raw it goes rubbery and leaks water into the masala.
- A bhuna is a thick, dry curry, so let it reduce until you can drag a spoon across the pan and see the base for a second.
- Soak the fried paneer in hot water for 5 minutes if it feels too firm.
Storing and freezing
Keeps 2 days in the fridge in a covered tub. Reheat gently with a splash of water until steaming hot all the way through. Paneer turns slightly firmer when frozen, so eat fresh if you can.
Questions
What is the difference between a bhuna and a normal curry?
A bhuna is cooked down until thick and dry, with the sauce clinging to the main ingredient. Normal curries keep more gravy. Use less base and cook longer for a true bhuna.
Is this paneer bhuna gluten free?
Yes, as written. Paneer, vegetables, oil, spices and the base all contain no gluten. Check your spice labels as a few blends carry wheat fillers.
Can I use tofu instead of paneer?
Yes. Use firm tofu pressed for 15 minutes and fried the same way. The dish becomes dairy free and vegan if your base and spices are.
More made with curry base sauce (onion and tomato)
Beef Jalfrezi with Peppers and Green Chillies
DFEFNFLamb Kofta Curry in Onion and Tomato Gravy
DFEFNFMonkfish Balti
GFDFEFKing Prawn Dopiaza (Double Onion Prawn Curry)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.