Paneer Curry Recipe | Paneer Gravy Recipe

Paneer curry is a simple comforting side dish made using soft paneer cooked in a lightly spiced onion tomato base. This is one of those everyday curries that you can make easily without much effort and time. This recipe is usually made at lunch or dinner time and goes great with rice and roti. Recipe included with step-by-step pictures and videos.

This recipe is one of those regular paneer recipes that you can make when you feel like something filling but it doesn’t have to be complicated to make. It has coconut milk added which gives the curry a creamy texture. It tastes great with hot rice and you can also serve it with chapatti or phulka. Must try and enjoy this delicious paneer curry!

About Paneer Curry

Paneer curry is an original Indian-style curry where chunks of paneer are slowly cooked in a thick gravy. The gravy is made using onions, tomatoes for the base and coconut milk for the cream. The spices are added in moderate quantity so that the curry does not become too spicy or spicy, even children will love it.

This is one of my goto paneer gravies which I often make when I am short of time. Yes, it is quick and easy to make, unlike other paneer gravies which require time and effort. I usually make this recipe when I need a quick side dish without grinding a lot of things. I make it mostly for lunch and save whatever is left for dinner.

The flavor is rich but not heavy, and it has a good balance of spices and creaminess that makes it very comfortable to eat. It is not very spicy but still tastes good. It also doesn’t require a lot of fancy ingredients which makes it easy to try. Its taste comes close to restaurant-style gravy and is one of the must-try dishes.

There are many types of paneer curry that you can easily make at home. Some recipes use cream, some use cashew paste, and some even add curd. This recipe uses coconut milk which makes it lighter and gives a slightly different taste than regular paneer gravy. It gets ready quickly and tastes good even after a few hours.

Paneer Curry Ingredients

• Cheese – I used homemade cheese which is soft and fresh. You can use only homemade paneer or store bought paneer, just make sure it is fresh.
• Onion – For the base I have used finely chopped onion.
• Tomato Chutney – I have used finely ground tomatoes. You can use only ripe tomatoes, avoid very sour tomatoes.
• Oil – I have used regular cooking oil to temper the curry. You can use coconut oil or any cooking oil you have at home.
• whole spices – I have used bay leaves, cinnamon, cloves and cardamom for tempering.
• Cumin – I have added it for tempering, it gives good aroma and taste.
• ginger garlic paste – I used for flavor and slight heat. You can also add freshly ground ginger and garlic to it.
• spice powder – I added turmeric powder, red chili 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 light.
• Kasoori Fenugreek, Coriander Leaves – I added it at the end for extra flavor.

Why does this recipe work

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

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How to make Paneer Curry step by step

1.Add 200 grams of paneer into cubes in a bowl. Add salt as per taste, ¼ teaspoon turmeric powder and ½ teaspoon red chili powder.

2. Mix it well first.

3. Heat 1 teaspoon oil – add marinated paneer in it and fry for 2 minutes, take out in a bowl and keep aside.

4.In the same pan heat 1 tbsp oil – add 1 small bay leaf, 2 cloves, 1 cardamom and ½ tsp cumin, let it splutter.

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

6. Fry until golden, then prepare tomato puree made from 2 tomatoes.

7. Mix quickly, cover and cook for a few minutes until the raw smell of tomatoes goes away.

8. Add salt as per taste, 1 teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder and mix quickly.

9.Add some water, mix well.

10. Cook on low flame for 2 minutes.

11. Add toasted cheese.

12. Mix it well.

13. Add 1 cup thick coconut milk.

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

15.Mix it well, finally add 1 tbsp coriander and mix well and turn off. After adding coconut milk, do not boil or cook it for long.

Switch off. Serve with hot roti.

Expert Tips

• Cheese – I always make sure the cheese is soft before adding. If it seems a little hard or taken out straight from the fridge I usually soak it in warm water for 10 minutes.
• cooking puree – Do not forget to cook the tomato puree properly. The raw smell should go away completely otherwise the taste of the curry will change.
• spice powder – I add the spice powder on low flame only, this helps to avoid burning and gives better taste.
• coconut milk – I add coconut milk only after reducing the flame. Do not boil too much after adding otherwise it may burst.
• rest time – After switching off, I left the curry for 10 minutes. Its taste improves if kept for some time.
• Stability – Adjust the consistency as it thickens with time so add water accordingly.

serving and storage

Serve it with hot boiled rice or chapatti. This cumin also tastes good with rice. You can keep leftover food in the refrigerator for just one day. Heat it again on low flame and if it becomes thick, add some water.

general questions and answers

1.Can I use regular milk?

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

2.Can I skip toasting the paneer?

Yes, you can skip but lightly frying the paneer gives more taste and flavour.

3.Is it mild in taste?

Yes, it is mild and kid friendly, not too spicy, you can add additional chilli powder if you want more spice in it.

4.Can I add fresh cream?

Yes, you can replace coconut milk with ¼ cup cream for added richness and flavor.

5.Can I make it ahead?

Yes, you can make this a few hours in advance. It actually tastes better after it rests for a while. But keep in mind that do not heat it again on high flame as coconut milk may curdle.

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