Quick & Easy Paneer Curry with Homemade Paneer
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onions
Finely chop 4 medium/small onions.
Heat Oil and Cumin Seeds
Heat 2-3 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle until fragrant.
Sauté Onions
Add the finely chopped onions to the pan. for , stirring occasionally, until they turn a beautiful golden brown color.
Prepare Ginger and Garlic
While the onions are cooking, finely chop the ginger and garlic.
Add Ginger and Garlic
Add the chopped ginger and garlic to the golden-brown onions. Cook for another minute, stirring constantly, until aromatic.
Prepare Tomatoes
Chop 2 tomatoes into small pieces.
Add Tomatoes and Boiling Water
Add the chopped tomatoes and 100ml of boiling water to the pan. Stir well to combine all ingredients.
Simmer Tomatoes
Cover the pan with a lid and let the mixture for . This helps the tomatoes break down and become mushy, forming a rich base for the curry.
Add Spices
Remove the lid and stir. Add 1 teaspoon of salt, 1 teaspoon of turmeric, 1 teaspoon of homemade garam masala, 1 teaspoon of chili powder, and 1 tablespoon of dried fenugreek leaves (crush them between your palms before adding). Stir thoroughly to incorporate the spices.
Add Normal Water
Turn off the heat. Add 100ml of normal room temperature tap water and stir.
Add Yogurt
Add 5 tablespoons of natural yogurt to the pan. Stir quickly and continuously while the heat is still off to ensure the yogurt blends smoothly and doesn't split.
Cook Yogurt Mixture
Turn the heat back on to low. Cook the curry for , allowing the flavors to meld and the sauce to thicken slightly.
Add Honey
Add 1 teaspoon of honey and stir it into the curry. This adds a subtle sweetness that balances the spices.
Prepare Paneer
Cut 300g of paneer into desired cubes. (The video shows cutting a block of homemade paneer, including a herb-infused variety).
Add Paneer
Add the paneer cubes to the curry. Gently fold them in to coat with the sauce.
Heat Paneer
Let the paneer cook in the curry for another on low heat, just to warm it through and allow it to absorb some of the flavors without becoming tough.
Garnish and Serve
Garnish the hot paneer curry with fresh coriander leaves. Serve immediately with your choice of bread or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
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 Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Experiment with herbCustomise
Infused paneer (e.g., with chili and coriander) for an extra layer of flavor.
- Adjust chili powder to your spice preference
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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