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!
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Everyday Paneer Curry
This paneer curry is one of those everyday curry recipes you need for busy weeknights, lazy-to-cook days, or no-vegetables-in-the-fridge situations. Honestly, from start to finish, the whole process takes 30 minutes with only one pot to clean.
More Reasons To LOVE Paneer Curry
- one pot recipe
- meal prep friendly
- gluten and nut-free
- perfect for beginners
I hope now you understand why it is one of my favourite everyday Indian curry recipes. And there are many more 30-minute curry-in-a-hurry recipes in my cookbook.
Ingredients Required
- Paneer: Use fresh and soft paneer. If you have a paneer block, cut it into equal-sized squares for making the curry.
- Curry Paste: You need onion, tomato, ginger, garlic, and green chilli to make the curry paste.
- Spices: Cumin, Bay Leaf, Red Chili Powder, Turmeric Powder, Coriander 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 curry.
- Other Ingredients: Salt, Water, Fresh Coriander Leaves
Multi-Purpose 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 Paneer Curry Video
Serving Suggestion
Paneer Curry is an Indian main-course dish. It tastes best with lachha paratha, tandoori roti, jeera rice, or naan.
To make a complete Indian meal, you can serve it with naan, boondi raita, and kachumber salad.
Store the leftover curry in the refrigerator for 2 – 3 days. Then, reheat in a microwave or stovetop before eating.
More Indian Curry Recipes
- Dum Aloo
- Chana Saag
- Matar Paneer
- Cauliflower Curry
- Veg Keema Curry
- Paneer Kofta Curry
- Mushroom Matar Masala
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Paneer Curry Recipe
Ingredients
Equipment
Method
- 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.
Video
Notes
- 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.
Hotel Sagar Beas - Hotel In Beas says
Nice information sir, Thanks for share valueable tips, good job
Charmaine Scott says
I just made this for dinner, so simple and straightforward. It was delicious served with some basmati rice.
Hina Gujral says
Its perfect dinner with rice. Glad you liked it!
Brian says
Added juice of half a kemon instead of water and a dessertspoon of jaggery
Absolutely delicious recipe. TY.
Hina Gujral says
Recipes are all about adaption. Your version sounds very delicious too!
Upendra Bahadur singh says
Very nice
Jess says
Tasty and easy to make. I didn’t have cream so I garnished the dish with a swirl of plain yogurt. Delicious.
Hina Gujral says
so glad you made the last minute improvisation and loved it!
Krupa says
The paneer curry came out well, with cashew paste. I also added home cream and jaggery to taste. My parents liked it too. I served it with roti to which I added ghee and coconut oil, to the roti dough.
Hina Gujral says
Wow so happy to know you liked the recipe. Thank you for taking time out and sharing your feedback.
John says
Can I freeze it?
Hina Gujral says
You can freeze the gravy masala but not after adding paneer or cream.