Paneer Curry

Paneer Curry
Nevs Kitchen Paneer Curry


  • 350 gm Paneer or Hard Cottage cheese cut into cubes
  • 1 Large onion finely chopped
  • 1 inch piece of ginger 
  • 2 Dry Red chillies 
  • 4-5 Garlic cloves- crushed 
  • 2 Green Cardamom pods
  • 1 Bay Leaf 
  • ½ Cup diced tomatoes/ tomato puree 
  • Salt to taste
  • 1 tbsp. Olive oil 
  • Chopped Coriander leaves to garnish 
  • ½ tsp. Kasuri Methi or Dry Fenugreek Leaves (optional)
  • Spices:
    • 1 tsp. Red chilli powder 
    • ¼ tsp. Turmeric powder
    • 1 tbsp. Coriander powder
    • ½ tbsp. Cumin powder
    • 1 tsp. Garam masala powder 
    • ½ tbsp. Chicken or Paneer Tikka masala (if you don't have this just use more garam masala) 


  • Make a paste of the ginger & chilies in a morter & pestel. 
  • Add the paneer cubes in a bowl filled with water. Let them soak for 10 mins, drain and keep aside
To make the curry: 
  1. Heat oil in a pan and add the bay leaf & cardamom pods. Cook till they develop a little color. 
  2. Add finely chopped onions, cook till onions get slightly golden brown. 
  3. Now mix in the ginger chilli paste. Add some salt to taste.
  4. Cook everything for a few mins, cook on low heat and make sure nothing burns.
  5. Add the chopped/crushed garlic pods. Mix well. 
  6. Add the tomatoes, mix well. Add all the spices and some water. 
  7. Cook covered for 8 mins, stirring occasionally, till oil starts to separate from the tomatoes
  8. Add the paneer cubes and mix gently. Cook covered for another 5 mins. 
  9. Crush some dry roasted kasuri methi and garnish with chopped coriander leaves. 
  10. Let it rest partially covered, for 10 mins before serving. 
Serve warm with rice or roti, sliced onions and a nice rose wine.