Paneer Curry Recipe | Paneer Gravy Recipe

Paneer Curry is a simple comforting side dish made using soft paneer cooked in a mildly spiced onion tomato base. It is one of those everyday curries which you can make easily without much effort and time. This recipe is usually made for lunch or dinner time and it goes very well with rice and roti. Recipe included with step by step pictures and video.

This recipe is one of those regular paneer dishes which you can prepare when you want something filling but not complicated to make. It has coconut milk added which gives the curry creamy texture. It tastes really good with hot rice and you can even serve it with chapati or phulka. Do try and enjoy this flavourful paneer curry!

About Paneer Curry

Paneer Curry is a basic Indian style curry where paneer cubes are cooked gently in a thick gravy. The gravy is made using onion, tomato for the base and coconut milk for the creaminess. The spices are added in moderate level so the curry does not become overpowering or too strong, kids will also love this.

This is one of my goto paneer gravies that I often make when I am pressed for time. Yes it is quick and easy to make unlike other paneer gravies which needs time and effort. I usually make this recipe when I want a quick side dish without grinding too many things. I mostly make it for lunch and the leftovers I keep for dinner also.

The taste is rich but not heavy, and it has nice balance of spices and creaminess which makes it very comforting to eat. It is not very spicy but still it has good flavor in it. It does not need many fancy ingredients also which makes it easy to try. The taste comes close to restaurant style gravies and is one of the must try recipes.

There are many variations of paneer curry which you can make at home easily. Some recipes use cream, some uses cashew paste, and some even add yogurt. This recipe uses coconut milk which makes it lighter and gives little different taste compared to regular paneer gravies. It comes together fast and it tastes good even after few hours also.

Paneer Curry Video

Paneer Curry Ingredients

• Paneer – I used homemade paneer that is soft and fresh. You can just use homemade paneer or store bought one, just make sure it is fresh.
• Onion – I have used finely chopped onion for the base.
• Tomato puree – I have pureed tomatoes fine and have used it. You can use ripe tomatoes only, avoid very sour ones.
• Oil – I have used regular cooking oil for tempering the curry. You can use coconut oil or any cooking oil you have at home.
• Whole spices – I have used bayleaf, cinnamon, clove and cardamom for tempering.
• Cumin seeds – I have added this for tempering, it gives a nice aroma and flavor.
• Ginger garlic paste – I used for flavor and slight heat. You can also crush ginger and garlic fresh and add it.
• Spice powders – I added turmeric powder, red chilli powder, coriander powder and garam masala powder for heat, spice, color and flavor.
• Coconut milk – Use very thick coconut milk. I used it to make the curry creamy and mild.
• Kasoori methi , coriander leaves – I added this at the end for extra flavor.

Why This Recipe Works

• This recipe is simple and uses basic ingredients only.
• It has smooth and creamy texture without using cream.
• Coconut milk makes it mild and suitable for all ages.
• You can make this recipe quickly without much preparation.
• It works well with rice, roti and even plain dosa.

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How to make Paneer Curry Step by Step

1.To a bowl add 200 grams paneer cubed. Add salt to taste, ¼ teaspoon turmeric powder and ½ teaspoon red chilli powder.

2.Mix it well first.

3.Heat 1 teaspoon oil – add marinated paneer and toast for 2 minutes, remove to a bowl and set aside.

4.Heat 1 tablespoon oil in the same pan – add 1 small bayleaf, 2 clove, 1 cardamom and ½ teaspoon cumin seeds, let it splutter.

5.Add 1 small sized big onion finely chopped along with 1 teaspoon ginger garlic paste.

6.Saute until it turns golden then tomato puree prepared from 2 tomatoes.

7.Give a quick mix and cook covered for few minutes until raw smell of tomatoes leave.

8.Add salt to taste,1 teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder and give a quick mix.

9.Add little water, mix well.

10.Simmer for 2 minutes.

11.Add toasted paneer.

12.Mix it well.

13.Add 1 cup thick coconut milk.

14.Mix well, adjust with water if the curry is too thick. Finally add 1 teaspoon crushed kasoori methi and ¼ teaspoon garam masala powder.

15.Mix it well, finally add 1 tablespoon coriander leaves mix well and switch off. Do not boil or cook for a long time after coconut milk is added.

Switch off. Serve hot with roti.

Expert Tips

• Paneer – I always make sure the paneer is soft before adding. I usually soak it in warm water for 10 minutes if it feels little hard or from straight out from the fridge.
• Cooking the puree – Do not skip cooking the tomato puree properly. The raw smell has to leave fully or else the curry taste will change.
• Spice powders – I add spice powders in low flame only, it helps avoid burning and gives better flavor.
• Coconut milk – I add the coconut milk only after lowering the flame. Do not boil too much after adding or it may split.
• Resting time – I just let the curry rest for 10 minutes after switching off. It has better flavor once it sits for some time.
• Consistency – Adjust consistency as it thickens with time so add water accordingly.

Serving and Storage

Serve this hot or warm just with steamed rice or chapati. This also goes well with jeera rice. You can just store leftovers in fridge for one day. Reheat it in low flame and add little water if it feels thick.

FAQS

1.Can I use regular milk?

You can use milk but the gravy will be runny and not so creamy. Also coconut milk adds great flavor to the curry.

2.Can I skip toasting the paneer?

Yes you can skip but slightly toasting paneer gives more taste and flavor.

3.Is this taste mild?

Yes it’s mild and kids friendly not too spicy, you can just add extra chilli powder if you want more spice in it.

4.Can I add in fresh cream?

Yes, you can replace coconut milk with ¼ cup cream for extra richness and taste.

5.Can I make this ahead?

Yes you can make it few hours earlier. It actually tastes better after resting for some time. But make sure not to reheat in high flame as coconut milk may split.

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