This creamy paneer curry recipe features a rich tomato-based sauce infused with garam masala, curry powder, and aromatic spices. Made with tender paneer cubes and finished with heavy cream, it’s an easy homemade Indian dish that’s perfect for serving with naan or basmati rice. Ideal for vegetarian dinners, this restaurant-style curry is ready in under 30 minutes and packed with bold, comforting flavors.

This rich and flavorful paneer curry is a comforting Indian-inspired dish made with a fragrant tomato-based sauce, warming spices, and creamy paneer cheese. Perfect for weeknights or special occasions, it pairs beautifully with naan or rice.

Table of Contents

Ingredients

For the curry:

1 large onion, peeled and roughly chopped
4 garlic cloves, peeled
1 thumb-sized piece of fresh ginger, peeled and roughly chopped
3 tbsp unsalted butter
1 tbsp oil
¼ tsp salt
1½ tbsp garam masala
1 tbsp medium curry powder
1 tsp paprika
½ tsp ground cinnamon
180 ml (¾ cup) vegetable stock
400 ml (14 oz) passata
2 tbsp tomato purée (tomato paste)
2 tsp sugar
6 cardamom pods
175 ml (¾ cup) double (heavy) cream
450 g (1 lb) paneer, cut into bite-sized cubes

To serve:

Fresh coriander (cilantro), roughly chopped
Red onion, thinly sliced
Nigella seeds
Naan bread

Instructions

Prepare the base:
Place the chopped onion, garlic, and ginger into a food processor and blend until smooth.
Cook the aromatics:
Heat the butter and oil in a large frying pan over medium-high heat. Add the onion-garlic-ginger paste and sauté for 5–6 minutes, stirring occasionally, until the mixture starts to brown around the edges.
Add the spices:
Stir in the salt, garam masala, curry powder, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
Make the sauce:
Add the vegetable stock, passata, tomato purée, sugar, and cardamom pods. Stir well, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes until slightly thickened.
Finish the sauce:
Remove the cardamom pods, stir in the cream, and let the mixture heat through.
Add the paneer:
Gently fold in the paneer cubes and cook for another 3 minutes until heated through.
Garnish and serve:
Serve hot, topped with fresh coriander, red onion slices, and a sprinkle of nigella seeds. Accompany with warm naan bread for dipping.

Tips

Use homemade paneer for a softer texture and fresher taste.
If your sauce gets too thick, add a splash of water or extra stock to loosen it.
Stir the paneer gently to avoid breaking it apart.
Toasting the spices briefly before adding liquid helps intensify their aroma.

Variations and Substitutions

Dairy-free version: Substitute the butter with plant-based margarine and use coconut cream instead of heavy cream.
Spicier option: Add a chopped green chili or a pinch of chili flakes for extra heat.
Different protein: Swap paneer with tofu for a vegan version or add chickpeas for extra protein.

FAQs

Can I make this curry ahead of time?
Yes! It stores well in the fridge for up to 3 days. Reheat gently and add a splash of cream or water if needed.

Can I freeze paneer curry?
Yes, but note that the texture of paneer may change slightly upon freezing. Freeze for up to 2 months and thaw in the fridge overnight before reheating.

Is this curry gluten-free?
Yes, all ingredients used are naturally gluten-free. Just make sure your stock and spices are certified gluten-free.

Serving Suggestions

Serve with warm naan, roti, or steamed basmati rice.
Add a side of cucumber raita or pickled red onions for contrast.
Pair with a simple salad or sautéed greens to balance the richness.

Why You’ll Love This Recipe

Rich and creamy texture with layers of spice and depth
Easy to prepare with simple pantry ingredients
Vegetarian-friendly and customizable
Perfect for weeknight dinners or entertaining guests
Pairs well with your favorite Indian-style sides and breads