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!
About this Paneer curry recipe
Ditch the takeaway and try this easy homemade version of restaurant-style paneer curry in less than half an hour and save some money too!
This easy curry with paneer is brilliant to serve on curry nights or busy weeknights too. It is made with ingredients, you may already have at hand.
Serve with naan bread and a cooling cucumber raita for a delicious combo meal.
It is pretty healthy if you are serving it with homemade chapati, instead of naan bread.
Let me tell you, this curry is easy to make with a few simple steps. First make a base gravy with onion, tomato, ginger and garlic, and fragrant spices. Once that is ready, add the red pepper and green chilly. Cook briefly and then add the paneer, cream, garam masala, and coriander leaves.
Although you can make this 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.
Why you should try this recipe?
- Quick and Easy Vegetarian curry in hurry!
- Budget-friendly side dish.
- You have a Paneer block lying in your fridge.
- Perfect for batch cooking. Make ahead a large batch, portion, and freeze for later.
- Serves brilliantly for every occasion – Curry nights, Midweek meals, Weeknights, special occasions or festive occasions like Diwali, Christmas, or more.
- Easy to customize with ingredients available in your pantry.
- Dietary needs – Vegetarian, Gluten free, and Nut free.
What to serve with Paneer curry?
Serve this super easy homemade paneer curry with roti, naan bread, or flatbread. Alternatively, you could serve it with white or brown rice, yellow pilau rice, veg pilau rice, or Indian spiced cauliflower rice.
This curry also goes brilliantly as a component of Indian thali or in a buffet spread.
What can I do with a leftover Paneer block in the fridge?
Thinking about what to make using leftover Paneer? There are plenty of curry recipes you can use Paneer in – Palak Paneer, Paneer Bhurji, Paneer Butter masala, or Paneer Matar. They are delicious in any gravy curry and will absorb flavours well.
You can also use Paneer to make Paneer Tikka or Paneer Paratha or a Paneer Biryani.
It can be used in making a sandwich filling, a burger patty and so much more.
Tips for cooking with Paneer
SOAK – Always soak the paneer in hot water for at least 10 minutes, before using it in the curries. This step is important in rehydrating the paneer, bringing back its crisp white colour and soft texture.
REMEMBER never to cook the paneer in the curry for too long as it can become rubbery and hard. You need to add them towards the end of cooking. I see a lot of recipes, where the paneer is cooked for 10-15 minutes. I suggest you don’t do it, else you will not be able to enjoy the soft spongy paneer in the curries.
It is not necessary to fry the paneer in butter/ ghee or oil to add to the curry. You can add them straight to the gravy.
Storage 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.
FAQ
Where can I find Paneer in the UK?
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.
Should I soak the store-bought paneer before use?
Soak the shop-bought paneer in boiling 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.
At what stage should I use paneer in cooking?
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.
How to make a Vegan version of this Indian Paneer curry?
Use Tofu or chickpeas instead of Paneer in the curry for a Vegan option.
How long can you store leftover paneer?
Fridge – Store any leftover paneer in the fridge for up to 3 days.
Freezer – Dice or cube the paneer and store the shop-bought paneer in freezer-safe bags in the freezer for up to 3 months.
To rehydrate, add the paneer cubes to hot water for at least 10 minutes. Drain the excess water and use it in your curries or dishes. Once defrosted, do not freeze it again.
Can I freeze Leftover Paneer Curry?
Yes, you can freeze paneer curry as long as you are using fresh paneer in the recipe.
If you enjoy this curry, you will also love these easy Vegetarian curries
- Saag Aloo
- Aloo Gobi
- Chickpeas Tikka Masala
- Red lentil curry
- Tarka Dal
- Spinach and Chickpeas Curry
- Rajma Masala
How to make easy Restaurant style Paneer curry?
Ingredients
- 2 tsp oil
- 1 tsp cumin seeds
- 1 medium onion diced
- 3 cloves garlic crushed
- 1 inch ginger grated
- 400 g tin chopped tomatoes
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp ground cardamom
- ¾ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- salt to taste
- ½ tsp black pepper
- 1 medium red pepper diced
- 1 tsp kasuri methi dried fenugreek leaves
- 2 Tsp fresh coriander
- 250 g Paneer diced
- ¾ cup water vegetable stock
- 3 tbsp cream
- ½ tsp 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 tsp oil, 1 tsp 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 tsp turmeric, ½ tsp chilli powder, ½ tsp ground cardamom, ¾ tsp ground cumin, 1 tsp ground coriander, salt to taste, ½ tsp 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 3/4 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 Tsp fresh coriander, 250 g Paneer, 3 tbsp cream, 1 tsp garam masala
- To finish off, add a tsp of kasuri methi rubbed between your palm and 1/2 tsp chilli flakes for extra heat.1 tsp kasuri methi, ½ tsp chilli flakes
- Transfer to serving bowl and serve immediately with homemade chapati, naan bread or rice.
Nutrition
Step by Step Instructions to make Paneer Curry
Soak the Paneer for at least 10 minutes in a bowl of hot water. Drain the water and use the paneer in the curry.
Heat oil in a pan over medium-low heat. Add the cumin seeds. Allow it to crackle and become fragrant – About 30-40 seconds.
Add diced red onion, ginger, and garlic. Saute for 4-5 minutes, until the onion is translucent and soft.
Now add the tinned tomatoes and spices. Bring the mixture to high heat and simmer for a further 8-10 minutes or until the mixture comes together.
Add 1/2 -3/4 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.
Add the red pepper, and sliced green chilli and mix them into the curry. Cook for a further 2 minutes.
Now add the paneer, cream, garam masala, and coriander leaves. Stir well and heat through for another 1 minute.
Finish off with a tsp of Kasuri methi and 1/2 tsp chilli flakes for extra heat.
Transfer to a serving bowl and serve immediately with homemade chapati, naan bread or rice.
Vicky says
Simply one of the easiest paneer curry I have ever tried. My family enjoyed it with garlic naan. Thank you.
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!
Nathan says
I love this paneer curry, such perfect flavors, and fantastic that it’s vegetarian too! Thanks for the recipe!
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.
dina and bruce miller says
My son prepared this for us, and WOW! So tasty!!
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!
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.
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!
Graham Monck says
Really nice curry very enjoyable and easy to follow recipe thanks