Creamy Paneer Curry
Recipe Summary
- A quick and easy recipe for a rich and creamy restaurant-style paneer curry. This dish features a smooth gravy made from tomatoes, cashews, and aromatic spices, making it a perfect main course for lunch or dinner.
All Ingredients - For the Paste
- Tomatoes 3
- Cashew Nuts 10 (soaked for 30 mins)
- Kashmiri Chilli Powder 2 tsp
- Coriander Powder 1 tsp
All Ingredients - For the Gravy
- Butter 2 tbsp
- Cumin Seeds 1/2 tsp
- Onions 2, finely chopped
- Green Chilli 1, slit
- Ginger Garlic Paste 1 tsp
- Salt to taste
- Turmeric Powder 1/4 tsp
- Garam Masala 1/2 tsp
- Water 1/2 cup
- Sugar 1 tsp
- Paneer 200 gms, cubed
- Fresh Cream 4 tbsp
- Kasuri Methi (Dried Fenugreek Leaves) 1 tsp
Tools You'll Need
- Pan
- Blender
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Paste
In a blender jar, combine 3 chopped tomatoes, 10 soaked cashew nuts, 2 tsp Kashmiri chilli powder, and 1 tsp coriander powder. Blend to a fine, smooth paste.
Step 2: Sauté Aromatics
Heat 2 tbsp of butter in a pan over medium heat. Once melted, add 1/2 tsp of cumin seeds and let them splutter. Add 2 finely chopped onions.
Step 3: Cook Onions and Spices
Sauté the onions for until they become translucent. Then, add 1 slit green chilli and 1 tsp of ginger-garlic paste. Sauté for another minute.
Step 4: Cook the Gravy Base
Add the ground tomato-cashew paste to the pan. Mix well and cook for , stirring occasionally, until the paste thickens.
Step 5: Add Seasonings
Add salt to taste, 1/4 tsp turmeric powder, and 1/2 tsp garam masala. Sauté for one minute to cook the spices.
Step 6: Simmer the Gravy
Pour in 1/2 cup of water, stir to combine, and bring the gravy to a simmer. Cook for .
Step 7: Add Paneer and Cream
Add 1 tsp of sugar and 200 gms of cubed paneer to the gravy. Mix gently. Then, add 4 tbsp of fresh cream and mix well.
Step 8: Final Simmer and Garnish
Cook the curry for another . Finish by crushing 1 tsp of kasuri methi between your palms and sprinkling it over the curry. Mix well and serve hot.
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