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.
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!
Paneer is a fresh, non-aged cheese originating from the Indian subcontinent. Unlike Western cheeses, it does not require fermentation or aging and does not melt when heated, making it perfect for cooking in sauces, curries, or frying. It is usually made from cow’s milk or buffalo milk, curdled with an acid like lemon juice, vinegar, or yogurt.
Hi there. My name is Mckayla. I'm a big foodie who loves to cook food and loves to eat good food. I was born in South Africa and recently moved to the states. I have found my partner in crime and together we are making our newly bought house a home and traveling the world and trying different cuisines and flavors the world has to offer.
I found my passion for cooking in an unexpected way. When i was 20 I came to the United States to be an au pair. Cooking dinner for the kids I cared for sparked a love for creating delicious meals that bring joy to others. What started as a responsibility turned into a passion. Now I'm excited to share that passion with you through the blog.
The recipes that are share are easy and mouthwatering recipes that brings people together. I'm all about whipping up tasty meals that are perfect for busy days or special occasions. I hope my recipes give you the confidence you need to get creative in your own kitchen.
