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Paneer Sauce

Paneer sauce refers to any sauce involving paneer (an Indian cottage cheese). This cheese is usually prepared at home and it is added to dishes to enrich its flavor and texture. Paneer is slightly sauteed before adding to sauce and sometimes it is added without sautéing or frying. For best results, the paneer is usually added towards the end of cooking time.

Sauces Involving Paneer

  • Herby Tomato Sauce – This sauce is prepared using typical Indian spices like cumin seeds, garam masala (Indian hot spice mix), and green chilies and other ingredients like ginger root, yogurt, sugar, fresh coriander stems and leaves, lime, tomato puree, frozen peas, red tomatoes, and roasted cashew nuts. Paneer is added towards the end of cooking. Sometimes, it is lightly browned before adding to sauces.

  • Plum Sauce – This sauce is served with traditional Indian breads like roti and paratha. This sauce is prepared by simmering the juicy plums along with capsicum, onion, red chilies, grated ginger, slivered almonds, garam masala powder or curry powder, olive oil and tomato. The paneer is browned in a pan along with the curry powder and added to the sauce. The sauce is garnished with cilantro before serving.

  • Schezwan Sauce - Schezwan sauce is prepared in a regular way using Kashmiri mirch, garlic, ginger, onion, vinegar, oil, black pepper, tomato sauce, soya sauce and salt. The paneer is slightly fried after coating the paste prepared using cornflour, all-purpose flour, water, spring onion, black pepper, salt, and oil. The sauce is served after garnishing with spring onions.

  • Manchurian Sauce – Paneer in Manchurian sauce has become a popular fusion food across the country. This sauce is served as a starter or side dish. Apart from paneer, ingredients like chopped green chilies, chopped garlic, chopped ginger, cornflour, soy sauce, chili-garlic sauce, oil and sugar are required to make this sauce. All ingredients are simmered and the paneer for this Manchurian paneer sauce, is added towards the end of cooking.