I love this recipe because it strikes the perfect balance of creaminess and spice. The buttery tomato curry base, infused with garam masala and cinnamon, pairs beautifully with the mild, tender paneer. It’s a wonderful vegetarian main course that feels indulgent but simple enough for a weeknight meal. Plus, it pairs perfectly with warm naan or basmati rice, making it a complete and comforting dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the curry: 1 large onion, peeled and roughly chopped 4 garlic cloves, peeled 1 thumb-sized piece of fresh ginger, peeled and roughly chopped 3 tablespoons unsalted butter 1 tablespoon oil ¼ teaspoon salt 1½ tablespoons garam masala 1 tablespoon medium curry powder 1 teaspoon paprika ½ teaspoon ground cinnamon 180 ml (¾ cup) vegetable stock 400 ml (14 oz) passata 2 tablespoons tomato purée (tomato paste) 2 teaspoons sugar 6 cardamom pods 175 ml (¾ cup) double (heavy) cream 450 g (1 lb) paneer, cut into bite-sized cubes
To serve: Fresh coriander (cilantro), roughly chopped Red onion, thinly sliced Nigella seeds Naan bread
Directions
Prepare the base: I start by placing the chopped onion, garlic, and ginger into a food processor and blend them into a smooth paste.
Cook the aromatics: In a large frying pan, I heat the butter and oil over medium-high heat. Once melted, I add the onion-garlic-ginger paste and sauté for 5–6 minutes, stirring occasionally, until it turns golden and begins to brown at the edges.
Add the spices: I stir in the salt, garam masala, curry powder, paprika, and cinnamon, letting them cook for 1–2 minutes until fragrant.
Make the sauce: I pour in the vegetable stock, passata, tomato purée, sugar, and cardamom pods. I stir well, bring it to a boil, then reduce the heat and let it simmer uncovered for about 10 minutes until the sauce thickens slightly.
Finish the sauce: I remove the cardamom pods, stir in the cream, and let the sauce warm through gently.
Add the paneer: I fold in the paneer cubes and let them simmer in the sauce for about 3 minutes, just long enough to absorb the flavors without breaking apart.
Garnish and serve: I serve the curry hot, topped with chopped coriander, thinly sliced red onions, and a sprinkle of nigella seeds. It’s perfect with warm naan or steamed basmati rice.
Servings and Timing
This recipe makes about 4 servings and takes around 35 minutes total—10 minutes for prep and 25 minutes for cooking.
Variations
Sometimes, I add vegetables like peas, bell peppers, or spinach for extra texture and nutrition. For a nuttier flavor, I stir in a tablespoon of ground cashews or almonds with the cream. If I want a bit more heat, I add a pinch of chili powder or fresh green chili. For a vegan version, I replace the butter and cream with coconut oil and coconut milk—it still turns out wonderfully rich and flavorful.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over medium heat, adding a splash of water or cream if the sauce thickens too much. I can also freeze it for up to 2 months, though I prefer to freeze the sauce separately and add fresh paneer when reheating to maintain the texture.
FAQs
Can I make this vegan?
Yes, I use firm tofu instead of paneer and substitute the butter and cream with coconut oil and coconut milk.
Can I make it ahead of time?
Yes, the flavors deepen beautifully when made a day in advance. I reheat it gently before serving.
What’s the best way to prevent the paneer from breaking?
I add it at the end and stir gently to avoid crumbling.
Can I fry the paneer first?
Yes, lightly pan-frying the paneer cubes until golden adds great texture and prevents them from softening too much in the sauce.
Can I use canned tomatoes instead of passata?
Yes, I use an equal amount of crushed tomatoes or blend whole canned tomatoes for a smooth texture.
What can I use instead of heavy cream?
I substitute with half-and-half, evaporated milk, or coconut milk for a lighter or dairy-free option.
How do I make the curry thicker?
I simmer it uncovered a few extra minutes or stir in a spoonful of ground nuts or cream.
Can I make it spicier?
Yes, I add chili flakes, fresh chili, or a pinch of cayenne pepper to increase the heat.
Can I blend the sauce for a smoother texture?
Yes, after simmering, I remove the cardamom pods and blend the sauce before adding the cream and paneer.
What’s best to serve with paneer curry?
I love it with basmati rice, naan, or jeera (cumin) rice—it’s perfect for soaking up the sauce.
Conclusion
This Paneer Curry is creamy, flavorful, and irresistibly aromatic—a true comfort dish that’s simple yet luxurious. I love how the velvety tomato sauce and warm spices coat every piece of paneer, making it rich and satisfying without being heavy. Whether I’m making it for a weeknight dinner or a special occasion, this curry always brings warmth, color, and authentic Indian flavor to the table.
Creamy, aromatic, and deeply flavorful, this Paneer Curry features soft paneer cubes simmered in a buttery, spiced tomato sauce. Rich and comforting, it’s a restaurant-style dish that’s easy to make at home and perfect with naan or basmati rice.
Ingredients
1 large onion, peeled and roughly chopped
4 garlic cloves, peeled
1 thumb-sized piece of fresh ginger, peeled and roughly chopped
3 tablespoons unsalted butter
1 tablespoon oil
1/4 teaspoon salt
1 1/2 tablespoons garam masala
1 tablespoon medium curry powder
1 teaspoon paprika
1/2 teaspoon ground cinnamon
180 ml (3/4 cup) vegetable stock
400 ml (14 oz) passata
2 tablespoons tomato purée (tomato paste)
2 teaspoons sugar
6 cardamom pods
175 ml (3/4 cup) double (heavy) cream
450 g (1 lb) paneer, cut into bite-sized cubes
To serve: Fresh coriander (cilantro), chopped; thinly sliced red onion; nigella seeds; naan bread or basmati rice
Instructions
Place the onion, garlic, and ginger in a food processor and blend into a smooth paste.
Heat butter and oil in a large pan over medium-high heat. Add the paste and sauté for 5–6 minutes until golden and aromatic.
Stir in salt, garam masala, curry powder, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
Add vegetable stock, passata, tomato purée, sugar, and cardamom pods. Stir well, bring to a boil, then simmer uncovered for about 10 minutes until the sauce thickens slightly.
Remove the cardamom pods, stir in the cream, and warm gently.
Add the paneer cubes and simmer for 3 minutes, stirring gently to coat them in the sauce.
Serve hot, garnished with coriander, red onion, and nigella seeds. Enjoy with naan or basmati rice.
Notes
For extra texture, lightly pan-fry the paneer before adding it to the curry.
Add vegetables like peas, spinach, or bell peppers for variation.
Use coconut oil and coconut milk for a rich vegan version.
For more heat, add chili flakes, cayenne, or a fresh green chili.
Make ahead and refrigerate—the flavors intensify overnight.
