Paneer Curry

This paneer curry recipe captures the essence of various traditional Indian dishes such as paneer makhani, kadai paneer, tikka masala and butter masala curries. It’s an easy-to-make, vegetarian curry with accessible pantry ingredients you can get in most supermarkets.


vegetarian paneer curry

In This Post:

Paneer Curry

Made with Indian cottage cheese known as Paneer, this delicious restaurant-style vegetarian curry is super easy to make. With its warmth from spices and tang from tomatoes, this rich and creamy curry is packed with flavour mellowed down by a touch of cream.

What I love about this recipe is that the same curry can be used to make butter chicken or you use tofu instead of paneer. Plus, it only takes about 30 minutes!

The curry pairs nicely with rice and naan bread or you can serve it over cauliflower rice for a low-carb version. 

👉 If you’re looking for more vegetarian dinner recipes, make sure to try my lentil and mushroom Stroganoff, the baked Italian eggplant Parmigiana, or the quinoa-stuffed peppers. You can find all of my vegetarian recipes here.

paneer curry recipe

What You’ll Need

Here is what you need to make this paneer curry.

  • Paneer: The star ingredient, ensures it’s fresh and soft. You can get paneer from most supermarkets and Asian grocers. It’s rich in protein, vitamins and minerals.
  • Tomatoes & onions: For the base of the curry sauce.
  • Garlic and ginger: Essential for the curry’s aromatic foundation.
  • Spices: A blend of coriander seed, garam masala, turmeric, and red chili powder.
  • Cream & butter: For richness and a silky texture.
  • Kasuri Methi (dried fenugreek leaves): For an authentic Indian touch. It has a unique taste that is hard to replicate with any other herb. They possess a slightly bitter yet savoury flavour, with a hint of nuttiness and a subtle aroma reminiscent of a mix of celery and fennel. This herb adds complexity and depth rather than any specific flavour. If you can’t find it, throw in a few fennel seeds and a teaspoon of maple syrup (yes, you read correctly).
paneer curry ingredients

How To Make Paneer Curry

Find the full list of ingredients, nutritional info, and instructions in the recipe card below. Here are some step-by-step pictures to guide you along.

Please note, the spices should be added before tomatoes to release aromas but my lovely photographer misread my instructions while taking the photos.

  1. Prepare the base: Sauté onions, chili, ginger and garlic.
  2. Spice it Up: Stir in the ground spices.
  3. Add tomatoes: Add tomatoes and cook until soft.
  4. Simmer: Let it simmer, allowing the flavours to meld.
how to make paneer curry 2
  1. Sprinkle Kasuri Methi: dried fenugreek leaves, if using.
  2. Add Paneer: Cube the paneer and add it to the gravy.
  3. Finish with cream: Add cream for a rich texture.
  4. Garnish & serve: Garnish with fresh coriander/cilantro and serve with naan or rice.
how to make paneer curry
paneer curry

Storage tips

Paneer curry can be stored in the fridge for up to 3 days in an airtight container. It’s freezer-friendly and can be frozen for up to a month. Thaw in the fridge overnight and reheat gently.


More Indian-Inspired Recipes


Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

paneer curry with rice

Paneer Curry

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Course: Main
Cuisine: Indian
Print Pin Save
5 from 6 votes
Calories: 563kcal
Learn how to make a delicious paneer curry. This recipe captures the essence of various traditional Indian dishes such as paneer makhani, kadai paneer, tikka masala and butter masala curries. It’s an easy-to-make, vegetarian curry with accessible pantry ingredients you can get in most supermarkets.

Ingredients 

  • 800 grams Paneer about 1.8 lb, cut into cubes
  • 1 tablespoon olive oil or coconut oil
  • 1 tablespoon butter
  • 1 medium onion finely diced (about 1 cup)
  • 1 tbsp ginger minced/grated/paste
  • 1 tbsp garlic minced/rated/paste
  • 1 tbsp chopped green chilies
  • 1 teaspoon salt
  • 2 tbsp coriander seed powder
  • 1/2 tbsp chili powder optional for extra heat
  • 2 tsp turmeric powder
  • 2 tsp garam masala
  • 3 cups tomato puree passata or crushed tomatoes
  • 1 tbsp crushed Kasuri methi dried fenugreek leaves
  • ½ cup heavy cream
  • 1/4 cup cilantro coriander, chopped, to garnish

Instructions

  • Heat oil and butter in a pan on medium heat. Once the oil is hot, add the onion and green chilies, and sauté for 2 to 3 minutes until the onion is translucent. Add garlic and chili and stir for 30 seconds to release the aromas.
  • Add salt, coriander seed pepper, chili, turmeric, garam masala and stir for 15 seconds.
  • Add the tomatoes and mix.  Cover the pan and cook on medium heat for 10 minutes, you can reduce the heat slightly.
  • Add the fenugreek leaves, stir and cook for 2 more minutes.
  • Finally, the heavy cream and paneer pieces and stir to combine. Cook on medium heat for a few minutes.
  • Garnish with coriander/cilantro and serve hot with naan or rice!

Notes

  1. Can I replace the Paneer? You can easily replace it with chicken or tofu.
  1. Can this be made vegan? Yes! Replace heavy cream with coconut cream, coconut milk or non-dairy milk and replace paneer with tofu. Omit butter.
  1. Can I freeze this recipe? Yes! You can freeze Paneer curry and it will retain its texture and flavour for quite some time.

Nutrition

Calories: 563kcal | Carbohydrates: 20g | Protein: 22g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 500mg | Potassium: 686mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1261IU | Vitamin C: 17mg | Calcium: 700mg | Iron: 3mg
Keywords: Indian Cuisine, Curry, Healthy, Vegetarian Dinner
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

Comment or Rate This Recipe

Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

6 Comments
  1. 5 stars
    My wife is a huge curry fan so I had to make this for her. She loved it!! Won’t be the last time I make it. Thank you for an awesome recipe!

See all comments »

You Might Also Like

9 Shares
Share via
Copy link
Powered by Social Snap