This Paneer Curry ticks all the boxes for a quick, easy, and really delicious Vegetarian curry. Ready in under 30 minutes, this speedy curry makes a fantastic mid-week meal and is perfect to serve with homemade chapati. Tastes just like the ones from the Indian restaurant in the comfort of your home!
Quick Answer: This easy paneer curry is a restaurant-style Indian curry made with paneer, a rich onion and tomato masala, warming spices and peppers, ready in under 30 minutes. Soak the paneer in hot water for 10 minutes before cooking for the best texture.
I nearly always have a block of paneer in the fridge, so paneer curry has become one of my go-to weeknight meals. Along with my Lentil Dahl, it's the recipe I make whenever we're craving an Indian takeaway but don't want to spend hours in the kitchen.
The recipe is simple, uses everyday pantry ingredients and comes together in under 30 minutes. Serve it with homemade naan bread and a cooling cucumber raita for an easy Indian-inspired meal at home.
If you love paneer, don't miss my other 30-minute favourites- Jain Paneer Makhani(without onion and garlic) or Paneer Butter Masala
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Sandhya's Top Tips
- My number #1 Tip for cooking a curry. Although you can make this paneer curry in 15 minutes too, I always suggest cooking the onion and tomato masala really well, until the raw flavours from them are gone! This is one of my secrets to getting the BEST flavours from Indian curry.
- Soak the Paneer in hot water for at least 10 minutes and then add it to the curry. It makes such a difference to the texture in paneer recipes.
- Paneer dishes freeze really well. So make a large batch and enjoy throughout the week.
Why You'll Love This Easy Paneer Curry
- Ready in under 30 minutes – perfect for busy weeknights.
- A quick and easy paneer recipe that tastes just like your favourite Indian restaurant.
- Budget-friendly and made with simple pantry ingredients.
- A great way to use up a block of leftover paneer.
- Perfect for batch cooking – make ahead and freeze for later.
- Delicious with chapati, plain naan or brown basmati rice.
- Easy to adapt with vegetables you already have at home.
- Naturally vegetarian, gluten-free and nut-free.
How to Make Paneer Curry Recipe?
Step 1: Heat oil in a pan over medium-low heat. Add the cumin seeds. Allow it to crackle and become fragrant - About 30-40 seconds.
Step 2: Add diced red onion, ginger, and garlic. Sauté for 4-5 minutes, until the onion is translucent and soft.
Step 3: Add the tinned tomatoes and spices.
Step 4: Cook the mixture over high heat and simmer for a further 8-10 minutes or until the mixture comes together.
Add ½ -¾ cup of water or vegetable stock to the mixture and blend them to a smooth puree. If you like it chunky, you can leave out the blending step.
Step 5: Add the red pepper, sliced green chilli, paneer, cream, garam masala and coriander leaves.
Stir well and heat through for another 1 minute.
Step 6: Finish off with a teaspoon of Kasuri methi and ½ teaspoon chilli flakes for extra heat.
Transfer to a serving bowl and serve immediately with homemade chapati, naan bread or rice.
What to Serve with Paneer Curry?
Flatbreads: Serve this super-easy homemade paneer curry with homemade chapati, naan bread, or yogurt flatbread.
Rice: You can also serve it with white basmati rice, brown basmati rice, yellow pilau rice, veg pilau rice, or Indian spiced cauliflower rice.
This paneer curry also goes brilliantly as a component of a vegetarian Indian thali or in a buffet spread.
What to Do with Leftover Paneer
Got a leftover block of paneer in the fridge? Turn it into Palak Paneer, Paneer Bhurji, Paneer Butter masala, or Paneer Matar. It's also delicious in Air fryer Paneer Tikka, Paneer Paratha, Paneer Biryani, wraps, sandwiches and burger patties. If you don't need it straight away, freeze it for another day.
How to Keep Paneer Soft in Curry
- Soak the paneer in hot water for 10 minutes before adding it to the curry. It rehydrates the paneer, making it softer and restoring its fresh white colour.
- Add the paneer right at the end of cooking and heat it through for just 1-2 minutes. Cooking it for too long can make it rubbery and tough, so there's no need to simmer it in the gravy.
- There's also no need to fry the paneer before adding it to the curry. I simply soak it in hot water, drain it and stir it straight into the sauce. It stays lovely and soft every time.
- Finally, adjust the spices to suit your taste. For more on how different spices and ingredients affect the flavour of a curry, read my guide on What Does Curry Taste Like?
Storing Paneer Curry
- Fridge – Store leftover paneer curry in an air-tight container for up to 3 days in the fridge. Reheat in the microwave or on the stove top and enjoy.
- Freezer – Paneer dishes freeze well. So it's a great idea to batch cook for later. Allow the curry to cool completely and place it in a freezer-safe container and store for up to 3 months. Thaw the curry overnight in the fridge or defrost it in the microwave and then heat thoroughly before serving.
Recipe FAQ's
You can easily find Paneer in most local UK grocery stores or superstores like Tesco, Sainsbury's, ASDA, Morrisons and Waitrose. They are easy to find at Asian stores as well as at Costco.
Yes. I often use frozen paneer cubes. Simply add the paneer cubes to hot water (from the kettle) for 10 minutes, until it softens. Then add it to the curry. This helps restore its soft texture.
I highly recommend soaking the shop-bought paneer in hot water for at least 10 minutes before use. Drain well, pat dry and use straight away or pan fry the paneer, it will be really, really soft to enjoy.
Paneer curry is an everyday tomato and onion-based curry that's lighter and full of warming spices. Paneer Butter Masala is richer, creamier and slightly sweeter, making it a popular restaurant-style dish.
Always add Paneer at the last stage of cooking a curry. Do not cook the paneer for too long, as it can turn rubbery and chewy in texture.
Use Tofu or chickpeas instead of Paneer in the curry for a Vegan option.
Yes, you can freeze paneer curry as long as you are using fresh paneer in the recipe.
Yes. The curry can be made a day in advance and stored in the fridge. Gently reheat it before serving, adding a splash of water if the sauce has thickened.
Paneer becomes rubbery when it's cooked for too long. The best way to keep it soft is to soak it in hot water first and add it to the curry right at the end.
More Easy Vegetarian Indian Curry Recipes
Ingredients
- 2 teaspoon oil
- 1 teaspoon cumin seeds
- 1 medium onion diced
- 3 cloves garlic crushed
- 1 inch ginger grated
- 400 g tin chopped tomatoes
- ½ teaspoon turmeric
- ½ teaspoon chilli powder
- ½ teaspoon ground cardamom
- ¾ teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- salt to taste
- ½ teaspoon black pepper
- 1 medium red pepper diced
- 1 teaspoon kasuri methi dried fenugreek leaves
- 2 teaspoon fresh coriander
- 250 g Paneer diced
- ¾ cup water vegetable stock
- 3 tablespoon cream
- ½ teaspoon chilli flakes optional
Instructions
- Add paneer to a bowl of hot water. Allow it to rest for 10 minutes. Drain the water.250 g Paneer
- Heat oil in a large pan over medium heat. Add Cumin seeds.2 teaspoon oil, 1 teaspoon cumin seeds
- When they crackle and become fragrant, add onion, ginger, and garlic. Saute for 4-5 minutes or until the onion has softened and is translucent.1 medium onion, 3 cloves garlic, 1 inch ginger
- Now add the tinned tomatoes, salt, black pepper, cumin, coriander, cardamom powder, turmeric and chilli powder. Bring it to a boil and then cook over medium heat for further 8-10 minutes or until the masala mixture, comes together.400 g tin chopped tomatoes, ½ teaspoon turmeric, ½ teaspoon chilli powder, ½ teaspoon ground cardamom, ¾ teaspoon ground cumin, 1 teaspoon ground coriander, salt to taste, ½ teaspoon black pepper
- If you like the curry smooth, blend the onion and tomato masala until you have a smooth mixture. Add the sauce back to the pan, along with ¾ cup of water.¾ cup water
- Add the red pepper, sliced green chilli and mix them into the curry. Cook for a further 2 minutes.1 medium red pepper
- Now add the paneer, cream, garam masala and coriander leaves. Stir well and heat through for another 1 minute.2 teaspoon fresh coriander, 250 g Paneer, 3 tablespoon cream, 1 teaspoon garam masala
- To finish off, add a teaspoon of kasuri methi rubbed between your palm and ½ teaspoon chilli flakes for extra heat.1 teaspoon kasuri methi, ½ teaspoon chilli flakes
- Transfer to serving bowl and serve immediately with homemade chapati, naan bread or rice.
Notes
Expert Tips
- My top tip for any curry: take the time to cook the onion-tomato masala well—no raw flavours! It’s my secret to the BEST curry flavours.
- Soak paneer in hot water for 10 minutes before adding—it makes such a difference to the texture.
- Paneer freezes beautifully. Make a big batch, enjoy through the week, or store leftovers in the fridge up to 3 days, or freezer up to 3 months
Bill Q says
Really tasty curry, going to become one of my staples.
I replaced the cream with Greek yoghurt which also worked well. That said, I'll try it with the cream next time.
Sandhya Hariharan says
That's fantastic to know you loved this simple paneer curry. It's the simple steps and the way the curry sauce base is cooked makes all the difference.
Nicholas Parkes says
tasty curry thanks
used doible the paneer
Sandhya Hariharan says
Great to hear Nicholas!
Graham Monck says
Really nice curry very enjoyable and easy to follow recipe thanks
Sandhya says
Glad to know Graham. Its a speedy simple paneer curry recipe - perfect for takeaway nights too!
Shay L. says
You weren't kidding about this being Curry in a hurry! I loved how quickly this meal came together. It'll be a go-to for weeknight meals!
Alison Saalbach Corey says
I appreciate how you prioritize convenience without compromising on flavor and nutrition. Your recipes have encouraged me to step out of my comfort zone and explore new flavors.
TAYLER ROSS says
I made this curry for dinner last night and fell in love with how flavorful it was! Thanks so much for sharing!
dina and bruce miller says
My son prepared this for us, and WOW! So tasty!!
Tavo says
Hey there! Your paneer curry post is absolutely fantastic! The flavors are truly exceptional, and the paneer itself is so wonderfully tender. I was blown away by the perfect balance of spices, creating a delightful symphony of taste in every bite. Your recipe instructions were clear and easy to follow, making it a breeze to recreate this mouthwatering dish.
Nathan says
I love this paneer curry, such perfect flavors, and fantastic that it's vegetarian too! Thanks for the recipe!
Cara says
I really enjoyed this recipe! And it was so easy to make thanks to all the step by step photos in this post. Thank you!
Vicky says
Simply one of the easiest paneer curry I have ever tried. My family enjoyed it with garlic naan. Thank you.