Paneer Curry (Shak)

Unlike take away indian food, here is a home cooked indian curry recipe. In Gujarati ( my mother tongue) a curry is actually called shak. Here is a shak my kids love!

Fresh Paneer
1/2 Yellow pepper
1 Tbsp Oil
1/8 Tsp Rye
1/4 Tsp Cumin seeds (Jeeru)
Pinch of Hing
1 Tsp Chilli Powder
1/2 Tsp Turmeric
2 Tsp of Ground Cumin & coriander ( Dhana Jeeru)
1/2 Tsp Salt
1/2 Tsp Sugar
1 cups water
3 Tomatoes
1 Tbsp Ketchup
1 Tsp Lemon Juice
100g Basmati Rice


Onion up an onion and yellow pepper


Use about 250g of paneer, either store-bought or make some paneer ( see link)


Heat up the oil over medium heat until hot. Add the rye and cumin seeds ( they may sizzle and pop around) and a pinch of hing


Add the pepper, onion and paneer and stir, allow to cook for about a minute.IMG_3212

Add the ground coriander and cumin powder, chilli, turmeric, salt and sugar and stir well.


Blitz up 3 tomatoes or use 1/2 tin of chopped tomatoes.IMG_3214

Add the tomatoes and water to the shak.IMG_3215

Stir well and allow to cook for about 15 minutes. Mean while cook some plain basmati rice in water.


Add tomato purée, lemon juice and ketchup and simmer for a further 5 mins.IMG_3220

Drain the rice and rinse with water, this will remove any excess starch.IMG_3221

Give the shak a last stir and its ready!


Enjoy with rice or rotliIMG_3226

If you don’t like shak/curry too spicy then cut the chilli to 1/4 teaspoon.



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