Easy Paneer Curry is a quick Indian paneer masala made with onion, tomato, spices and soft cubes of cottage cheese. This no-grinding paneer curry is a handy side dish for chapathi, roti or a lunch box.
This is an easy peasy paneer curry for chapathi / roti. Paneer butter masala is the only gravy I make using paneer as its Raksha’s favorite. Most of the paneer gravies call for grinding tomato onion to make the base. But I really got bored of making it in the same way. So I tried this easy paneer curry recipe after watching few YouTube channels.
There is no grinding job for this paneer masala curry. Its so easy to make and can be prepared under 10 minutes. Bachelors and working women can prepare it for their lunch box quickly. Friends, do try this easy paneer masala curry and enjoy with chapathi / roti.
Quick Notes for US & Abroad Kitchens
- Paneer is Indian cottage cheese; firm tofu can be used for a dairy-free version, and paneer from Indian or international grocery stores works well.
- Use the stovetop method in the original recipe; an Instant Pot is not needed because the curry cooks quickly on Sauté with the lid off.
- If your kitchen is cold, keep the paneer cubes in warm water until adding them so they stay soft and do not become chewy.
- Refrigerate leftovers promptly and use within 2–3 days; reheat gently and add a spoonful of water if the gravy is thick.
Easy paneer curry / Paneer masala curry recipe
Ingredients
Main Ingredients
- 200 Paneer / Cottage cheese ( cubed) (about 7 oz / 200 g)
- 2 tbsp Cooking oil
- 1 inch Cinnamon
- 2 Cloves
- 1 Cardamom
- ½ tsp Cumin seeds
- 1 Big onion
- 2 Tomato
- ½ tsp Ginger garlic paste
- ¼ tsp Turmeric powder
- ½ tsp Red chilli powder
- ½ tsp Coriander seeds powder
- ½ tsp Garam masala powder
- ½ tsp Sugar
- Salt & water as needed
- 1 tsp Crushed kasoori methi
- Coriander leaves to garnish
Instructions
- Wash and chop onion, tomato finely. Cut paneer into small cubes and keep it in hot water till use.
- Heat oil in a kadai. Saute cinnamon, cloves, cardamom add add the onions. Saute till transparent. Add ginger garlic paste and saute till its raw smell goes off.
- Add tomato and saute till mushy. Add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, sugar and salt.
- Add some water and boil in low flame till oil floats on top. Lastly add paneer pieces and crushed kasoori methi. Mix well and boil for a minute.
- Switch off the flame. Garnish with coriander leaves. Enjoy !
Notes
- For variations, you can add green peas, capsicum, boiled potato cubes and cauliflower instead of paneer.
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Frequently Asked Questions
- Can I make this paneer curry without grinding?
Yes. This recipe is designed without grinding onion or tomato and can be prepared quickly in one kadai.
- What can I use instead of paneer?
You can use firm tofu, green peas, capsicum, boiled potato or cauliflower as variations, as noted in the original recipe.
- What can I serve with paneer curry?
Serve it hot with chapathi, roti or another Indian flatbread.
Try this recipe and enjoy it with the serving suggestions mentioned above.
