Paneer Curry Recipe: A Deliciously Creamy Dish You’ll Love
Paneer curry is one of those comforting dishes that’s perfect for any occasion. Whether you’re hosting a dinner party or making a cozy weeknight meal, this dish never fails to impress. With soft, juicy pieces of paneer (Indian cottage cheese) simmered in a rich and flavorful gravy, it’s a true crowd-pleaser. In this recipe, I’ll show you how to make a simple and delicious paneer curry that will leave you craving for more!
- Prep Time: 30
- Cook Time: 30
- Total Time: 60
Ingredients
Here’s everything you need to make this scrumptious paneer curry:
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200 grams paneer (cubed)
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2 tablespoons oil (vegetable or ghee)
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1 large onion (finely chopped)
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2 tomatoes (pureed)
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1 tablespoon ginger-garlic paste
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1 green chili (optional, chopped)
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1 teaspoon cumin seeds
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1 teaspoon turmeric powder
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1 teaspoon red chili powder
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1 teaspoon garam masala
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1 teaspoon coriander powder
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1/2 teaspoon cumin powder
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Salt to taste
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1/2 cup water (or as needed)
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1/4 cup fresh cream (optional for extra richness)
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Fresh cilantro leaves for garnish
Instructions
How to Make Paneer Curry
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Prepare the paneer: If you’re using store-bought paneer, cut it into bite-sized cubes. If you prefer, you can lightly fry the paneer cubes in a little oil until golden, but this step is optional.
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Sauté the spices: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté them until golden brown.
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Add ginger-garlic paste: Stir in the ginger-garlic paste and chopped green chili (if using). Cook for 1-2 minutes until the raw smell disappears.
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Cook the tomatoes: Add the pureed tomatoes to the pan, followed by turmeric, red chili powder, coriander powder, and cumin powder. Stir well and let the mixture cook for 5-7 minutes until the oil begins to separate from the masala.
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Simmer the curry: Add water to the mixture and stir well to form a smooth gravy. Let the curry cook for another 5 minutes, allowing the flavors to blend together.
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Add paneer: Gently add the paneer cubes to the gravy and cook for another 5-7 minutes so the paneer can absorb the flavors of the curry.
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Finish the curry: If you want a creamier curry, stir in the fresh cream and cook for 2 more minutes. Adjust salt to taste.
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Garnish and serve: Garnish your paneer curry with fresh cilantro leaves and serve hot with your favorite bread or rice.
Notes
Tips for Best Results
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Paneer quality: Use fresh paneer for the best texture. If you’re using frozen paneer, soak it in warm water for 10-15 minutes to soften it before cooking.
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Adjust spiciness: You can adjust the level of heat in this dish by increasing or decreasing the amount of green chili or red chili powder you use.
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Gravy consistency: If the gravy is too thick, add a little more water or cream to reach your desired consistency. If it’s too thin, simmer it for a bit longer to thicken up.
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For extra flavor: You can add a pinch of kasuri methi (dried fenugreek leaves) towards the end of cooking for a fragrant, slightly bitter flavor that balances the richness of the curry.
Nutrition
- Serving Size: 1
- Calories: around 280–320 kcal
- Sugar: 4–6 g
- Sodium: depends on salt used
- Fat: 20–24 g
- Saturated Fat: 10–12 g
- Carbohydrates: 12–18 g
- Fiber: 2–3 g
- Protein: 10–14 g
- Cholesterol: (200–250g),
Excellent