Two-Curry Paneer Supper (Makhani and Saag)
Two paneer curries side by side, one creamy and tomatoey, one green and earthy, for a vegetarian curry night with proper variety.
Made with Makhani (butter masala) base and Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.95 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 the oil in a large non-stick frying pan over a medium-high heat. Fry the paneer for 6 to 8 minutes, turning, until golden on most sides. Divide into 2 equal piles.
7 min - 2
Cook the rice to the packet instructions while the curries cook.
- 3
Warm your ready made makhani base (see the base recipe) in a pan. Stir in the cream, fenugreek and half the paneer. Simmer for 5 minutes.
5 min - 4
In a second pan, warm your ready made saag base (see the base recipe) with the garam masala and the other half of the paneer for 5 minutes.
5 min - 5
Add the lemon juice to the saag curry and taste both for salt.
- 6
Serve the two curries side by side with the rice.
Tips
- Fry the paneer until it has golden edges. Plain, pale paneer is rubbery and bland.
- Do not boil paneer in sauce for long, or it goes tough.
- Serve with warm flatbreads and a yoghurt raita.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Reheat each curry until steaming hot all the way through. Do not freeze paneer curries.
Questions
Can I make just one curry?
Yes. Double the paneer and sauce for either curry and serve it with rice. Or save half of each base for another meal.
Can I use halloumi?
Yes, but it is much saltier, so add no salt and taste first.
Can I make it vegan?
Yes. Use pressed firm tofu instead of paneer, a base made with oil and coconut cream in place of dairy cream.
More made with makhani (butter masala) base
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.