If you love rich, comforting curries, this Paneer Curry is about to become a favorite at your table. Tender cubes of paneer soak up a buttery, aromatic sauce that’s smooth, fragrant, and absolutely irresistible. It’s mild enough for the whole family, but if you like a little heat, you can easily turn up the spice level with a touch of chilli.
Imagine dipping soft naan bread into a velvety curry sauce, every bite filled with creamy cheese and subtle spices—simple, satisfying, and full of flavor. This recipe delivers all the taste of restaurant-style Indian curry, right from your own kitchen.
Why You’ll Love This Paneer Curry
- Rich and creamy: The buttery masala sauce clings beautifully to each paneer cube.
- Quick to make: Ready in around 30 minutes with minimal prep.
- Family-friendly: Mild spices make it suitable for everyone, and you can adjust the heat to taste.
- Flexible: Swap chicken stock for vegetable stock to keep it 100 % vegetarian.
🧄 What Makes This Curry Special
For this Paneer Curry, we’ll use a base inspired by traditional butter masala. The sauce starts with blended onion, garlic, and ginger cooked down until sweet and golden, then layered with warming spices like garam masala, curry powder, paprika, cinnamon, and cardamom. Together they create that classic, comforting aroma you expect from a great curry.
The key is balance: richness from butter and cream, a tangy touch from tomato, and just enough sweetness to round out the spices. Once you add in cubes of soft paneer cheese, everything comes together in one luscious, golden sauce.
🔥 Pro Tip
To make fishing out whole cardamom pods easier, try threading them onto a small piece of natural cotton string before adding them to the pot. Once your curry is ready, you can remove them all at once—no digging required.
If you enjoy spicier curries, add a chopped red chilli to the pan along with the onion and garlic or mix in half a teaspoon of Kashmiri chilli powder when adding your spices.
🍽️ How to Serve Paneer Curry
Serve this creamy curry topped with a sprinkle of fresh coriander, thinly sliced red onion, and nigella seeds for color and crunch.
It pairs beautifully with:
- Steamed basmati rice or onion-fried rice
- Toasted garlic naan, chapati, or roti
- A side of homemade mango chutney
- For a full Indian feast, add crispy onion bhajis or vegetable samosas
The soft, chewy paneer absorbs the buttery sauce, making every mouthful comforting and satisfying—perfect for cozy nights in.
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Creamy Paneer Curry – Easy Butter-Style Indian Dish
- Total Time: 30 min
Ingredients
For the curry sauce:
1 large onion, peeled and roughly chopped
4 garlic cloves, peeled
1 thumb-sized piece of fresh ginger, peeled and roughly chopped
3 tablespoons unsalted butter
1 tablespoon neutral oil (such as sunflower or vegetable oil)
¼ teaspoon salt
1 ½ tablespoons garam masala
1 tablespoon medium curry powder
1 teaspoon paprika
½ teaspoon ground cinnamon
180 ml (¾ cup) vegetable stock (or chicken stock if preferred)
400 ml (14 oz) passata (tomato purée)
2 tablespoons tomato paste
2 teaspoons sugar
6 cardamom pods
175 ml (¾ cup) heavy cream (double cream)
450 g (1 lb) paneer, cut into bite-sized cubes
To serve:
Fresh coriander (cilantro), roughly chopped
Thinly sliced red onion
Nigella seeds (optional but recommended)
Warm naan bread or basmati rice
Instructions
-
Make the base:
In a blender or food processor, combine the chopped onion, garlic, and ginger. Blend until you have a smooth paste. -
Sauté the aromatics:
Heat the butter and oil in a large frying pan or skillet over medium heat. Add the onion mixture and cook for 5–6 minutes, stirring occasionally, until the mixture turns golden brown at the edges. -
Add the spices:
Stir in the salt, garam masala, curry powder, paprika, and cinnamon. Let the spices toast for 1–2 minutes until fragrant—this deepens the flavor. -
Build the sauce:
Pour in the vegetable stock, passata, tomato paste, sugar, and cardamom pods. Stir well and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly. -
Finish the curry:
Remove the cardamom pods (or simply fish out the cotton thread if you used the tip below). Stir in the heavy cream and allow it to heat through for 1–2 minutes. -
Add the paneer:
Gently fold in the paneer cubes, stirring carefully so they don’t break apart. Simmer for another 3 minutes, just until the paneer is warmed through and coated in the sauce. -
Serve and enjoy:
Garnish with chopped coriander, red onion slices, and nigella seeds. Serve with warm naan or rice for a complete meal.
Notes
- You can substitute paneer with tofu for a lighter, dairy-free option.
- Make it vegan by using plant-based butter, coconut cream, and firm tofu instead of paneer.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of water or cream.
- Prep Time: 10 min
- Cook Time: 25 min