Paneer & Kholrabi Curry Recipe:

  • Ingredients:
  • 200g Paneer
  • 1x Kholrabi, heart removed, leaves shredded
  • 4 tbsp sunflower oil, plus extra if needed for frying
  • 1 x Green capsicum, sliced
  • Pinch of salt
  • 1/4 water
  • 2x onions, sliced
  • 1/2 tbsp ground tumeric
  • 2 tsp chilli powder
  • 1/2 tsp ground fenugreek
  • 2 tbsp fennel seeds
  • 40g fresh ginger
  • 4 x garlic cloves, crushed
  • 4 x large tomatoes, diced
  • 1/2 tsp sugar
  • 1 tbsp garam masala
  • fresh coriander, to garnish
  • Flat Bread, Natural Yoghurt and Lemon Wedges to Serve.


  • 1. Heat oil in fry pan, when simmering, add paneer.
  • 2. Fry for 6-7minutes or until golden brown and crisp all over.
  • 3. Remove paneer from pan and set aside.
  • 4. Add a little more oil topaz (if needed) and add onions and green capsicum with salt.
  • 5. Fry over medium heat for 8-10 minutes or until softened.
  • 6. Add ground spices, fennel seeds, ginger and garlic to pan.
  • 7. Cook for 3-4minutes whilst stirring.
  • 8. Add Kholrabi with water.
  • 9. Turn up heat, and cook for 5-6minutes until the Kohlrabi is slightly wiltered.
  • 10. Add tomatoes, sugar and garam masala. Cook until tomatoes have broken down into a sauce and the Kohlrabi is soft. (If sauce looking dry, add small amount of water)
  • 11. Return the fried panner to the pan. Taste and season with salt and pepper.
  • 12. Dish up and garnish with coriander.
  • 13. Serve with flatbread, natural yoghurt and lemon wedges to squeeze over.
  • Enjoy!

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