Looking for a different paneer recipe to serve with chapati or roti? Then try this creamy and delicious paneer curry with beans. An easy to make dish that requires basic pantry ingredients and spices.
A spicy and hearty side dish with double dose of protein from paneer and beans. Tomato puree, spinach, spices and a dash of cream bring the whole curry together. Try this Indian style paneer side dish for chapati or even rice and I am sure you will love it!!
Table of contents
About the Recipe
My family loves paneer, especially the kids. They can eat it every single day. Which is why I am always on the lookout for new recipes. Some of my favorite dishes are paneer pudina pulao, hara butter paneer masala and paneer masala dosa.
This paneer curry recipe is inspired from MasterChef Australia series. They have some amazing recipes that look gorgeous and sound exotic. This is one of the few vegetarian dishes that I was able to find in their vast database.
The original MasterChef recipe has 3 types of beans, halloumi cheese and even lentils. That is a little overkill in the protein department. So to make it more weeknight friendly, my version only includes paneer and beans. But I did not skimp on flavor.
The tomato puree, spices and a splash of cream make this an absolutely delicious side dish. Leftovers taste even better the next day. This paneer beans curry Indian style is great to serve with chapati or roti. I love to serve it with yogurt flatbread.
Why I like this recipe
- Perfect vegetarian side dish with double dose of protein
- Easy to make recipe
- Needs only basic pantry staple ingredients and spices
- Fancy enough to make for parties
- Delicious to serve with both roti and rice
- Leftovers taste even more amazing
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this paneer curry with beans:
- Paneer – either homemade or store-bought. But if you don’t have access to paneer, then feel free to substitute with halloumi cheese.
- Beans – use any of your favorite beans. I love using white beans, like great northern, butter beans or cannellini, in this recipe. But you can use red kidney beans or black eyed peas or even chickpeas.
- Spinach – I usually add whatever greens I have on hand – kale or swiss chard are great options as well.
Other ingredients you need are:
- Tomatoes – I use both tomato paste and tomato puree or sauce in this recipe. Tomato paste gives a nice depth of umami flavor to the curry base. You can also puree fresh tomatoes and use them here as well.
- Mustard seeds – these are not typically added to paneer curries. But I love the flavor they add. Feel free to omit them.
- Curry leaves and green chilies
- Spices – ground cumin & coriander, red chili powder, garam masala, turmeric and salt
- Heavy Cream – this is totally optional, but I like the creaminess it adds to the dish. You can use cashew or almond butter instead to make it vegan
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
This is how to make paneer curry with beans:
Heat oil in a pan; add mustard seeds and once they pop add green chilies, curry leaves and onions. Cook on medium heat until the onions turn translucent. Add ginger+garlic paste and cook till fragrant. Next add in the tomato paste and cook for couple minutes.
Add tomato puree and stir in the spices. Cook till the mixture starts to simmer. Stir in chopped spinach and cook till wilted.
Stir in the beans and paneer. Add enough water to get to desired consistency. Season with salt and cook covered for the flavors to mingle. Finally add heavy cream, if using, and cook till heated through.
Turn off the heat, cover and set aside for at least 10 minutes before serving. Serve with roti or rice.
Expert Tips
- Feel free to use any type of beans you have on hand. My favorite is white beans like cannellini or great northern. But even red kidney beans or chickpeas or even black eyed peas are great in this recipe.
- Make sure to stir and cook tomato paste in oil to enhance the flavor.
- I love using tomato paste in tube because it is convenient to use and keeps well in the fridge.
- Substitute spinach with other veggies like peppers, broccoli etc.
- To make this curry vegan, substitute paneer with extra firm tofu and cream with almond butter or ground almonds.
- You can make this paneer curry at least 2 days ahead of time. In which case, add the cream just before serving.
- Store in an airtight container in the fridge until ready to serve. Warm in a microwave until evenly heated though.
- Great to serve as side for chapati/ roti or even rice.
You might also like
Here are a few more Indian recipes with beans that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Paneer & Beans Curry
Ingredients
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 2 Green Chilies
- 6~8 Curry leaves
- 1 Medium Onion, finely chopped
- 1 teaspoon Ginger+garlic paste
- 1 tablespoon Tomato paste
- 1 cup Tomato puree
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- ½~1 teaspoon Red Chili powder, adjust as per taste preference
- 1 teaspoon Garam masala
- 4 cups Baby Spinach, chopped
- 1 15oz. can of Beans, rinsed & drained (about 1½cups cooked beans)
- 1½ cups Paneer cubes
- ¼ cup Heavy Cream (optional)
- To taste salt
Instructions
- Heat oil in a large pan on medium heat. Add mustard seeds and once they start popping, add green chilies, curry leaves and onions. Cook on medium heat until the onions turn translucent, about 4~5 minutes. Add ginger+garlic paste and cook for another 1 minute. Next add in the tomato paste and cook for 1~2 minutes.
- Stir in tomato puree, spices and cook till the mixture starts to simmer.
- Add the chopped spinach and cook till wilted, about 3~4 minutes. Stir in the beans and paneer. Add enough water to get to desired consistency. Season with salt and cook covered for the flavors to mingle, about 6~8 minutes.
- Finally add heavy cream, if using, and cook till heated through, about 1~2 minutes. Turn off the heat, cover and set aside for at least 10 minutes before serving. Serve with roti or rice.
Notes
- Feel free to use any type of beans you have on hand. My favorite is white beans like cannellini or great northern. But even red kidney beans or chickpeas or even black eyed peas are great in this recipe.
- Make sure to stir and cook tomato paste in oil to enhance the flavor.
- I love using tomato paste in tube because it is convenient to use and keeps well in the fridge.
- Substitute spinach with other veggies like peppers, broccoli etc.
- To make this curry vegan, substitute paneer with extra firm tofu and cream with almond butter or ground almonds.
- You can make this paneer curry at least 2 days ahead of time. In which case, add the cream just before serving.
- Store in an airtight container in the fridge until ready to serve. Warm in a microwave until evenly heated though.
- Great to serve as side for chapati/ roti or even rice.
Priya Srinivasan
Paneer and beans curry looks inviting pavani! Here too kids love paneer and they are ok to eat it everyday! Love this delicious combo! I have paired them with lobia and chana, white beans too sounds yumm!
Lathiya
I have not tried paneer with white beans but the recipe looks interesting. Will give this recipe a try. Thank you for sharing.