Quick Paneer Brunch

Gerla de Boer Paneer

Gerla de Boer Paneer

Paneer is my ultimate Indian take away food. This quick paneer brunch recipe is perfect for a brunch or a light supper. For an extra kick, add green chilli. Although I cook a lot of Indian food at home, paneer is a bit of a hassle to make so instead I make sure that I get my take away fix from Pipasha or Prana restaurant on a regular basis. 

Which paneer to use

Making paneer yourself is the best, of course. I have fond memories of my meals at Bukhara in Delhi, which is acclaimed to be one of the best Indian restaurants in the world. Many heads of state have eaten here. Their paneer is to die for! Cooked over a fire in the tandoor, but still lovely and soft from the inside.

My second favourite was also in Mumbai in at the Olive Bar & Kitchen, which is part of the stunning art hotel Sutra. It was served as a tapa tossed in green chutney topped with a slice of red chilli. There are only a few ready-made paneers around, and most of them are rubbery. I used Apetina paneer, which I think is one of the best shop-bought ones. Bon appetite!



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gerla de boer vegetarian

Quick Paneer Brunch

  • Author: Gerla de Boer
  • Prep Time: 5
  • Cook Time: 8
  • Total Time: 13
  • Yield: 2 1x
  • Category: Brunch
  • Method: Frying
  • Cuisine: Indian
  • Diet: Vegetarian


This quick paneer recipe is perfect for a brunch or a light supper. For an extra kick, add green chilli. I used Apetina paneer, which I think is one of the best shop-bought ones.


  • 1 finger aubergine
  • 1 green chilli (optional)
  • 1/2 white onion ( small)
  • 2 tomatoes
  • 1/2 yellow pepper
  • 2 ts chopped coriander
  • 100 gr paneer
  • 1 ts curry powder or my aromatic Ayurveda style curry powder
  • pinch of pepper and salt
  • 2 tbs of olive oil


  1. Cut the aubergine in half and then half again so you have 4 quarters. Slice it into strips.
  2. Slice the pepper in strips
  3. Cut the tomato into small pieces ( not too small) and chop the onion
  4. If you like it hot, you might want to use 1 green chilli. Chop it up.
  5. Heat the olive oil add all ingredients apart from the tomato and curry powder and season it with pepper and salt.
  6. Fry on a low heat and make sure you stir it a few times ( approx. 5 min.). The aubergine needs to be slightly brown.
  7. In the meantime slice the paneer and fry gently in some olive oil. If you have a blow torch you can slightly brown it.
  8. Add the tomatoes and turn to the lowest heat. Let is simmer for approx. 3 min. The tomatoes shouldn’t be mussy.  Season again with pepper and salt and add the curry powder.
  9. Ready to eat! Add the vegetables on the plate sprinkle with coriander and put the paneer on top.

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