Paneer Curry Recipe
Paneer Curry is a classic North Indian dish featuring soft cubes of paneer simmered in a rich, aromatic gravy made from tomatoes, onions, and a blend of spices like garam masala, turmeric, and cumin. This creamy and mildly spiced curry is both comforting and versatile, often enhanced with cream or cashew paste for a luxuriously smooth texture. Perfect with naan, roti, or steamed rice, it’s a beloved vegetarian favorite for everyday meals and special occasions alike. Garnish with fresh cilantro for a touch of freshness
Ingredients Base Gravy
2 Tablespoon oil
A large pinch cumin seeds
3 Large onion (sliced)
2 NOS tomato (roughly chopped)
A handful coriander stem
20 Garlic cloves
4 Inch ginger
2 NOS green chili
Salt to taste
Hot water a splash
As needed water
Temperature
1 Tablespoon ghee
2 NO bay leaf
3 NOS green cardamom
1/2 Tablespoon cumin seeds
1 NO black cardamom
2 Inch cinnamon
1.5 Tablespoon Kashmiri red chili powder
2 Tablespoon coriander powder
1/2 Tablespoon turmeric powder
1 Tablespoon spicy red chili powder
As needed hot water
Salt to taste
Sugar a pinch
Frying Paneer
300-350 Gram paneer
Oil as needed
Final Ingredients
A pinch kasuri methi powder
A pinch garam masala
2-3 Green chili (sliced)
Fresh green coriander (chopped)
Step:1
Heat oil in a kadhai , add large pinch of cumin seeds and let them splutter . Add sliced onion and cook until golden brown
Step:2
Now add tomatoes , coriander stems , garlic ginger , green chili , and salt . Saute for few minutes
Step:3
Splash some hot water , cove the pan and cook until the tomatoes turn soft and mushy
Step:4
Switch off the flame , let it cool slightly , then blend into a smooth puree using water as needed
Step:5
Heat ghee in a kadhai , add bay leaves , green cardamom , cumin seeds , black cardamom , and cinnamon , saute until fragrant
Step:6
Add the prepared puree . Stir well and add Kashmiri red chili powder , turmeric powder , coriander powder , and spicy red chili powder . Cook the masala well on medium flame until the gray darkens and oil start separating
Step:7
Adjust consistency with hot water , season with salt and a pinch of sugar , cover , and let it simmer gently . Meanwhile heat oil in a pan and shallow fry the paneer pieces until golden on both side then add the fried paneer to the simmering gravy
Step:8
Lastly add roasted kasuri methi powder , garam masala , and sliced green chili . Stir gently and add fresh coriander . Your delicious Panjabi paneer curry is ready serve hot with tandoori roti , naan , paratha , or steamed rice
FAQs
1. How do I prevent paneer from becoming rubbery or hard in the curry?
Avoid Overcooking: Add paneer cubes at the very end, just to heat them through.
Soak It: Always soak store-bought paneer in warm water for 15-20 minutes before adding it to the gravy. This keeps it soft and moist.
2. What can I use if I don’t have fresh cream?
Cashew Paste: Soak and grind cashews into a smooth paste for a rich, creamy texture.
Full-Fat Milk or Malai: A splash of reduced milk or the top layer of cream from milk.
Coconut Milk: Provides a sweet, creamy flavor, great for South Indian-style curries.
Greek Yogurt: Whisk and add at the end to avoid curdling.
3. My curry is too thin/watery. How can I thicken it?
Simmer: Cook the curry uncovered on low heat to evaporate excess moisture.
Mash: Lightly mash a few cooked onion or tomato pieces into the gravy.
Add Paste: Stir in a tablespoon of cashew, almond, or poppy seed paste.
4. Why is my curry tasting sour or bitter?
Sour: Undercooked tomatoes can be acidic. Always cook tomato puree until it releases oil.
Bitter: Burnt spices (especially red chili powder) taste bitter. Ensure heat is not too high when adding spices.
5. Can I make this curry ahead of time?
Yes. Prepare the gravy base and store it in the fridge for 2-3 days.
Add Paneer Fresh: Add the fresh paneer only when you are reheating and serving to maintain its soft texture.
Video For Curry Paneer