Creamy Paneer Curry
Description
Creamy paneer curry is the kind of dish that instantly fills the kitchen with warmth and irresistible aromas. Imagine pillowy cubes of Paneer simmering in a velvety, spiced tomato cream sauce. The curry is rich and silky, infused with garlic, ginger, and fragrant spices that come together into a deeply comforting flavor.
Each bite is a perfect balance of creamy and savory. The paneer absorbs the rich sauce while still keeping its tender texture. The tomatoes bring a gentle tang, the cream adds a smooth richness, and warm spices like garam masala and cumin wrap everything in a cozy depth of flavor.
What makes creamy paneer curry so special is how indulgent it feels while still being incredibly satisfying. The sauce clings to every cube of paneer, creating a dish that’s bold, comforting, and impossible to stop eating. Served with fluffy rice or warm naan, it turns a simple dinner into something that feels restaurant-worthy.
It’s the kind of meal that invites you to slow down, scoop up every last bit of sauce, and savor the comforting richness of a classic Indian-inspired curry.
Ingredients
Instructions
-
Heat ghee in a pan over medium heat. Add the chopped paneer and fry 1 minute on each side or until they are golden on each side. Once done remove and place aside.
-
On the same pan add the chopped onion, green Serrano pepper, ginger paste, garlic paste, curry leaves, cinnamon stick, turmeric, and jeera seeds, then cook for 4–5 minutes until fragrant.
-
Add bay leaves, cardamon pods, and bay leaves and cook for 2 minutes.
-
Add tomatoes to the pan, kashmiri chilli powder, salt, sugar, garam masala, and cashews. Give everything a good stir and add some water before covering the pan and cooking for 5 minutes.
-
Take the pan off the heat and allow to cool. Once cool, blend the curry mixture into a blender until smooth and velvety.
-
Once the curry is blended, add it back to the pan and then add the heavy cream and lightly mix.
-
Add the paneer to the curry sauce and stir until the paneer is coated with the curry.
-
Drizzle with heavy cream and garnish with fresh cilantro. It's best served warm with rice and/or naan!
Note
- Store in the refrigerator in an airtight container for 3-4 days. Also good to freeze for 2-3 months.
- Re-heats best on the stovetop but you can also use the microwave. If you do microwave, add a splash of heavy cream or milk to stop the sauce from thickening.
