Paneer Curry Recipe

Ingredients Required

Paneer: Use fresh and soft paneer. If you have a paneer block, cut it into equal-sized squares for making the curry. Curry Paste: You need onion, tomato, ginger, garlic, and green chilli to make the curry paste. Spices: Cumin, Bay Leaf, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala, Dried Fenugreek Leaves (Kasuri Methi) Cooking Oil: You can use refined oil, vegetable oil, or ghee to cook this paneer curry. Cream: It gives the gravy a rich, creamy, smooth texture. Use cooking cream. You can add cashew cream or thick coconut milk for a vegan curry. Other Ingredients: Salt, Water, Fresh Coriander Leaves

Multi-Purpose Curry Paste

It is one of the easiest Indian curry pastes ever. More Reasons To LOVE Paneer Curry

one pot recipe meal prep friendly gluten and nut-free perfect for beginners

I hope now you understand why it is one of my favourite everyday Indian curry recipes. And there are many more 30-minute curry-in-a-hurry recipes in my cookbook.

How do you make it? Add all the ingredients to a blender, and grind to a smooth paste using water. Can I make it in advance? Of course, you can. Store it in the refrigerator for 2 days in an airtight container or mason jar.

Watch Paneer Curry Video

Serving Suggestion

Paneer Curry is an Indian main-course dish. It tastes best with lachha paratha, tandoori roti, jeera rice, or naan. To make a complete Indian meal, you can serve it with naan, boondi raita, and kachumber salad. Store the leftover curry in the refrigerator for 2 – 3 days. Then, reheat in a microwave or stovetop before eating.