This one-pot paneer curry recipe requires less than 30 minutes. It is perfect for a busy weeknight family dinner. Be sure to watch the video!
This paneer curry is one of those everyday curry recipes you need for busy weeknights, lazy-to-cook days, or for no vegetables in the fridge situation. Honestly, from start to finish, the whole curry-making process takes 30 minutes with only one pot to clean.
All you need to do is make a multi-purpose curry paste by blending a few pantry staples like onion and tomato. Cook the masala, add a splash of cream, and the most gratifying paneer curry is ready!
More Reasons To LOVE Paneer Curry
one pot recipe
meal prep friendly
gluten and nut free
perfect for beginners
Hope now you understand why it is one of my favorite everyday Indian curry recipes. And there are many more 30 minutes curry in a hurry recipes in my upcoming cookbook.
Paneer: Use fresh and soft paneer. If you have a paneer block, cut it into equal size squares for making the curry.
Curry Paste: You need onion, tomato, ginger, garlic, and green chili to make the curry paste.
Spices: Cumin, Bay Leaf, Red Chili Powder, Turmeric Powder, Corriander Powder, Garam Masala, Dried Fenugreek Leaves (Kasuri Methi)
Cooking Oil: You can use refined oil, vegetable oil, or ghee to cook this paneer curry.
Cream: It gives the gravy a rich, creamy, smooth texture. Use cooking cream. You can add cashew cream or thick coconut milk for a vegan paneer curry.
Other Ingredients: Salt, Water, Fresh Corriander Leaves
The Curry Paste
It is one of the easiest Indian curry pastes ever. How do you make it? Add all the ingredients to a blender, and grind to a smooth paste using water. Can I make it in advance? Of course, you can. Store it in the refrigerator for 2 days in an airtight container or mason jar.
Watch Curry Video
Paneer Curry is an Indian main-course dish. It tastes best with lachha paratha, tandoori roti, or naan. You can serve it with basmati rice as well.
Store the leftover curry in the refrigerator for 2 – 3 days. Then, reheat in a microwave or stovetop before eating.
More Indian Curry Recipes
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Paneer Curry Recipe
- Heavy Bottom Kadhai
Ingredients For Curry Paste
- ½ Cup chopped onion
- 1 Cup chopped tomato
- 1 tablespoon garlic cloves
- 1 tablespoon chopped ginger
- 2 green chili chopped (mildly spicy)
- ¼ Cup water
- ⅛ Cup cooking oil
- 200 gram paneer (cottage cheese), cut into cubes
- 1 bay leaf
- 1 teaspoon cumin seeds (jeera)
- 1 ½ teaspoon salt or to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ⅓ Cup water
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon Garam Masala (get recipe)
- ¼ Cup fresh cream
- 2 tablespoon chopped fresh coriander
- To make the curry paste, blend onion, tomato, garlic, ginger, and green chili using water to make a smooth paste. Transfer it to a bowl and set it aside.
- Heat oil in a heavy bottom kadhai. Once the oil is hot, add bay leaf and cumin seeds. Saute for 10 – 20 seconds.
- Next, add the curry paste, salt, red chili powder, turmeric, and coriander powder. Fry the paste till oil starts separating from the masala. This takes less than 5 minutes on high heat.
- Next, add water, kasuri methi, paneer cubes, garam masala, and cream. Stir to combine all the ingredients nicely.
- Cover and cook the curry for 5 minutes. This softens the paneer cubes and allows them to absorb the flavor of the curry.
- Turn off the heat. Garnish with fresh coriander leaves.
- Serve Paneer Curry with roti or rice.
- This is a medium spicy curry. If you want to make it mildly spicy, skip adding green chilies to the curry paste.
- To make a vegan curry, use firm tofu cubes instead of paneer and coconut milk/cream rather than the regular dairy cream.