Walnut and Yogurt Chaman Paneer Curry
A creamy vegetarian Kashmiri curry featuring homemade paneer simmered in a walnut and yogurt sauce with fragrant spices. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs grams paneer, cut into 1-inch cubes, (50 grams) walnuts, finely ground, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300 grams paneer, cut into 1-inch cubes
- 1/2 cup (50 grams) walnuts, finely ground
- 1 cup plain yogurt
- 2 tablespoons mustard oil
- 1 medium (100 grams) onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 3 pods green cardamom pods, crushed
- 1 small (2-inch) cinnamon stick
- 1/2 teaspoon dry fennel seeds
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- 3/4 cup water
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- Step 1: Heat 2 tablespoons mustard oil in a heavy pan over medium heat until shimmering, then add 3 crushed green cardamom pods, 1 small cinnamon stick, and 1/2 teaspoon dry fennel seeds; sauté for 1 minute until fragrant.
- Step 2: Add 1 medium finely chopped onion and cook for 5-6 minutes until translucent and slightly golden.
- Step 3: Stir in 1 teaspoon ginger paste and 1 teaspoon garlic paste, cooking for 2 minutes until aromatic.
- Step 4: Mix in 1 teaspoon Kashmiri red chili powder and 1 teaspoon salt, stirring well.
- Step 5: Lower heat and whisk 1 cup plain yogurt until smooth, then add it gradually to the pan, stirring continuously to prevent curdling.
- Step 6: Add 1/2 cup finely ground walnuts and 3/4 cup water, stirring to combine; cook on low heat for 8-10 minutes until the sauce thickens slightly.
- Step 7: Gently add 300 grams paneer cubes, coating them with the sauce; simmer uncovered for 5 minutes to warm through.
- Step 8: Garnish with 2 tablespoons chopped fresh coriander leaves and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Walnut and Yogurt Chaman Paneer Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Walnut and Yogurt Chaman Paneer Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.
Can I substitute ingredients in Walnut and Yogurt Chaman Paneer Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Walnut and Yogurt Chaman Paneer Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Walnut and Yogurt Chaman Paneer Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
