Paneer Curry Noodles

On days when it’s too hard to choose between a curry or a stir-fry, this Paneer Curry Noodles makes it easier for you to put both cravings together in one meal!

I have been known to have cravings on a whim – sometimes watching someone eat something on TV sets me off! It amuses (and annoys) my husband to no end, not to mention how volatile my intake is.

It was during one of these cravings that I discovered these curry noodles. I was watching Kylie Kwong toss a wok full of noodles in the air and I just desperately needed some noodles. But all we had at home was some leftover chicken curry. Without any cabbage or carrots or any other ‘vegetables’ that usually make a stir fry, I was driven to lightly sauté some onions, peppers, add a little curry and toss in cooked noodles. And it was AMAZING!

I’ve been making curry noodles ever so often since, experimenting with different vegetables, proteins and spices. Now that I don’t cook meat anymore, this Paneer Curry version is my new favourite. Particularly because it involves very little chopping!

Once you have the paneer pan-fried and the noodles cooked, making the curry is a cake-walk. Just sauté all the ingredients for the curry until the tomatoes are soft and the spices are fragrant and cooked.

Toss in the cooked noodles.

Garnish with fresh coriander (for that fresh zesty kick) and some crushed peanuts (for the crunch). Serve piping hot while the paneer is still soft and the peanuts are still crunchy.

Enjoy!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Paneer Curry Noodles

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

To cook the noodles

• 192 gram (6.7 oz) dry noodles
• A large pot of Water
• 1 tsp Salt

For the Paneer Curry

• 0.25 tsp fried red chilli flakes
• 1 cup paneer, cubed
• 4 -6 tsp oil (chilli oil/garlic oil/vegetable oil)
• 1 tbsp garlic, grated
• 1 tbsp ginger, grated
• 1 cup onion, chopped in 1" pieces
• 1 cup green capsicum (bell pepper), chopped in 1" pieces
• 2 large tomatoes, chopped
• 2 tsp coriander powder
• 0.5 tsp cumin powder
• 1 tsp chole masala
• Salt, to taste
• A few spoons of peanuts, crushed coarsely
• A handful of fresh coriander, chopped

Method

 

Cook the noodles

1. Bring a large pot of water to the boil. Season with salt. Add the dry noodles and cook according to package instructions.
2. Drain the noodles in a colander and rinse under cold water. Set aside.

Pan fry the Paneer

1. Heat a few spoons of oil in a large pan over medium heat and arrange the paneer cubes in one layer, taking care not to crowd them.
2. Pan fry until golden brown on two sides. Drain and set aside.

Make the curry

1. To the remaining oil, add grated ginger, garlic and fried red chilli flakes. After a few seconds, add the chopped vegetables and a pinch of salt.
2. Cover and cook until the tomatoes are soft and can be easily mashed into a pulp (but the onions and peppers are still crunchy).
3. Add the paneer and ground spices, stir well until combined. Cover and cook on low heat until the paneer is soft and the spices are fragrant. Add salt, to taste.
4. Stir in the cooked noodles, cover and let the flavours seep for about 5 minutes. Garnish with fresh coriander and peanuts. Serve hot!