This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can spice up this paneer curry with the addition of some fresh chillies if you like it hotter.

Close up view of a creamy paneer curry in a large skillet with some red onion, coriander and nigella seeds sprinkled on top.

For this paneer curry I’ve gone down a similar route to my butter chicken as my family LOVE the taste of a butter masala sauce and it compliments the paneer so well!

📋 Ingredients

Labelled ingredients for making a paneer curry on a wooden board.

For the spices in this paneer masala I’m using:

  • Medium heat curry powder
  • Paprika
  • Cinnamon
  • Garam Masala
  • Cardamom

Because we’re not vegetarian I do use chicken stock here but you can replace it with vegetable stock for a full vegetarian version of the is Paneer Curry!

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Blend the onion, garlic and ginger together.
  2. Sauté the onion mixture in butter and oil for 5-6 minutes.
  3. Add the spices and cook for a couple of minutes until they release their fragrance.
  4. Add the rest of the sauce (masala) ingredients and simmer for 10 minutes.
  5. Remove the cardamom and stir through the cream.
  6. Carefully add the cubes of paneer and cook, stirring gently, for 3 minutes, then serve!

👩‍🍳PRO TIP I like to sew cardamom pods together with a piece of natural cotton. This makes it much easier to find them and easily fish them out later.

If you wanted to spice this dish up then you could add a a red chilli in with the onions and garlic or half a teaspoon of kashmiri chilli powder when the other spices get added in.

Picture of a paneer curry in black cast iron pan on a wooden board with some garlic naan bread in the background.

🍽️ What to serve it with

Serve this easy paneer curry with a sprinkling of sliced red onion, fresh coriander and some nigella seeds along with:


The tender cubes of paneer have a subtle creamy chewiness, complementing the velvety texture of the butter curry sauce.

Close up picture oif a creamy paneer curry in a black cast iron pan with some naan bread in the background out of focus.

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Paneer Curry Recipe

This vegetarian curry uses chunks of creamy paneer in a fragrant butter-style curry sauce. It’s mild enough for the whole family to enjoy, but you can spice up the paneer curry recipe with the addition of some fresh chillies if you like it hotter.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 People
Course: Dinner
Cuisine: British-Indian, Indian

Ingredients

  • 1 large onion peeled and roughly chopped
  • 4 cloves garlic peeled
  • 1 thumb-sized piece fresh ginger peeled and roughly chopped
  • 3 tbsp unsalted butter
  • 1 tbsp oil
  • ¼ tsp salt
  • 1 ½ tbsp garam masala
  • 1 tbsp medium-heat curry powder
  • 1 tsp paprika
  • ½ tsp cinnamon
  • 180 ml (3/4 cup) chicken stock
  • 400 ml (14oz) passata
  • 2 tbsp tomato puree (paste in USA)
  • 2 tsp sugar
  • 6 cardamom pods
  • 175 ml (¾ cup) double (heavy) cream
  • 450 g (1 lb) paneer cheese , chopped into bite-size chunks

To Serve

  • Fresh coriander (cilantro) roughly chopped
  • Thinly sliced red onion
  • Nigella seeds
  • Naan bread

Instructions 

  • Place the roughly chopped onion, garlic and ginger into a food processor and blend until smooth.
    1 large onion, 4 cloves garlic, 1 thumb-sized piece fresh ginger
  • Heat the butter and oil in a large frying pan over a medium-high heat.
    3 tbsp unsalted butter, 1 tbsp oil
  • Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.
  • Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.
    1/4 tsp salt, 1 1/2 tbsp garam masala, 1 tbsp medium-heat curry powder, 1 tsp paprika, ½ tsp cinnamon
  • Add the stock, passata, tomato puree, sugar and cardamom.
    180 ml (3/4 cup) chicken stock, 400 ml (14oz) passata, 2 tbsp tomato puree (paste in USA), 2 tsp sugar, 6 cardamom pods
  • Bring to the boil and simmer for 10 minutes until thickened.
  • Remove the cardamom then stir in the cream and allow to heat through.
    175 ml (¾ cup) double (heavy) cream
  • Carefully stir in the paneer and cook for a further 3 minutes, until the paneer is heated through.
    450 g (1 lb) paneer cheese
  • Serve with some freshly chopped coriander, thinly sliced red onion and a sprinkling of Nigella seeds. I like to serve mine with naan bread for dipping too.
    Fresh coriander (cilantro), Thinly sliced red onion, Nigella seeds, Naan bread

Video

Notes

Tip:
I like to sew cardamom pods together with a piece of natural cotton. This makes it much easier to find them and easily fish them out later.
Nutritional Information is estimated per serving and excludes the serving suggestions.

Nutrition

Calories: 683kcal | Carbohydrates: 25g | Protein: 22g | Fat: 57g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 364mg | Potassium: 757mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1833IU | Vitamin C: 17mg | Calcium: 630mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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