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September 16, 2025
Basic Indian Curry with Paneer Recipe
Basic Indian curry with paneer offers a wonderful foundation recipe that's both easy and quick to make while providing endless possibilities for variation. This versatile base recipe teaches fundamental curry-making techniques that can be adapted to create numerous different dishes using the same core method. The combination of soft paneer cheese with aromatic curry sauce creates a satisfying vegetarian meal that appeals to all family members. This foundational recipe empowers home cooks to experiment with different vegetables and proteins while maintaining authentic Indian flavors. The straightforward technique makes this curry accessible to beginners while producing consistently delicious results.
A wonderful Indian paneer curry recipe that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro, and serve over Indian curry rice. Potatoes or chicken can be used if paneer cheese can’t be found.
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Servings:
4
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Ingredients
¼ cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, minced, or to taste
¾ teaspoon red chile powder
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon garam masala
¾ teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
1 (16 ounce) package frozen peas, thawed
8 ounces paneer, cubed
½ cup heavy whipping cream, or more to taste
2 tablespoons chopped fresh cilantro, for garnish
Directions
Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.
Tips
Half and half can be substituted for the heavy whipping cream.
Nutrition Facts (per serving)
| 434 | Calories |
| 28g | Fat |
| 33g | Carbs |
| 16g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 434 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 11g | 53% |
| Cholesterol 49mg | 16% |
| Sodium 820mg | 36% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 8g | 29% |
| Total Sugars 14g | |
| Protein 16g | 32% |
| Vitamin C 38mg | 42% |
| Calcium 120mg | 9% |
| Iron 4mg | 24% |
| Potassium 810mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
