10 Simple Paneer Curry Recipes | Easy Paneer Curry

 Easy Paneer Curry Recipes For A Tasty Week-Night Meal

Enjoy the versatile, modest and an unsurpassed favourite ingredient we all grew up with – paneer. Paneer is a kind of fresh cheese common in South Asian cooking. It’s a loved ingredient of  North Indians, and in eastern parts of the Indian Subcontinent where it is, for the most part, alluded to as chhena. Paneer is a kind of fresh cheese that can be effortlessly made at home. Since it is made with milk, it is normally loaded with calcium. All you need are three ingredients – milk, lemon juice or vinegar, and a touch of salt. At the point when you blend the milk and lemon juice, the acidity in the lime makes the milk separate into curds and whey. Strain the curds and you will get new, handcrafted paneer. Paneer or cottage cheese can be utilized to make various dishes. With its fragile smooth flavour, paneer can be utilized in curries or served barbecued as a side dish. Here are our 10 best paneer curry recipes that will bring back some delicious memories and hit just the right spots. 

  1. Dum Paneer Kali Mirch: 

  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes
  • Serves: 4
  • Ingredients: 
  1. ½ tsp Orient Asian Red Chilli Paste
  2. 1 tsp oil
  3. 4 Cloves
  4. 4 Green cardamoms
  5. 1 inch piece Cinnamon
  6. 1 Onion (sauteed till golden brown and blended with little water to make a paste)
  7. Paste of 1 tsp ginger and 1 tsp garlic with 4 green chillies
  8. 3 tbsp Dahi / Yogurt
  9. 1 tsp Dhaniya / Coriander powder
  10. 1 tsp Pepper powder
  11. 3/4 tsp Cumin powder
  12. 1 tsp Salt
  13. 2 tbsp Cream
  14. 250 gram Paneer
  15. To garnish Coriander
  16. To garnish Fresh mint leaves
  • Method: 
  1. Heat oil and include the cloves, cardamoms and cinnamon till it’s overall quite fragrant. 
  2. Presently include onion paste and cook well. 
  3. Include ginger, garlic and green chilli paste. Saute. 
  4. Include yoghurt. 
  5. Cook and include coriander powder, cumin powder, pepper powder, Orient Asian Red Chilli Paste.
  6. Include salt. Cook and include paneer and cream and 1/2 cup water. 
  7. Seal the dish with foil and put a cover on top. 
  8. Decrease the heat to low and let it stew for 15 minutes. 
  9. Presently open it and cook further on the off chance that you like to dry it. 
  10. Check for salt including more if necessary, serve garnished with coriander and mint leaves.

2. Dhaba Style Masala Paneer Curry Recipe: 

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Serves: 4
  • Ingredients: 
  1. 2 tsp Orient Asian Red Chilli Paste
  2. 250g Paneer Chopped
  3. Salt 1 tsp
  4. Turmeric powder ½ tsp
  5. Water 2 tbsp
  6. Mustard oil 3 tbsp
  7. Ghee 2 tbsp
  8. Cumin seeds ½ tsp
  9. Green cardamom  4 to 6
  10. Cloves 4 to 6
  11. Cinnamon 1-inch stick, small pieces 
  12. Onion 3, medium or 2, diced finely
  13. Ginger 1-inch piece, julienned 
  14. Garlic 6 to 8 cloves, diced
  15. Crushed black pepper ¼ tsp
  16. dry fenugreek leaves 1 tsp
  17. Cumin powder ½ tsp
  18. Coriander powder  ½ tsp
  19. Chickpea flour 1 tbsp
  20. Freshly chopped coriander leaves – 1 cup
  21. Tomato 4, medium or 3, large, pureed
  22. Sugar ½ tsp
  23. Water  1 cup, preferably hot
  • Method: 
  1. Add the paneer pieces to a bowl and include all ingredients salt, 1 tsp Orient Asian Red Chilli Paste, turmeric powder, and water. Toss the paneer to cover each with the flavour mix. Set them aside for 30 minutes. 
  2. Take a kadhai and include mustard oil and 1 tablespoon of ghee holding 1 tablespoon for frying the paneer. 
  3. When the oil is hot, add cumin seeds, green cardamoms, cloves and squashed cinnamon. Sauté them in hot oil for 1 moment on low flame until they become fragrant. 
  4. At that point include the finely diced onion and sauté them on medium for 10 minutes or until golden brown. 
  5. Next include the ginger juliennes and minced garlic cloves. Keep sautéing them until the ginger and garlic turn delicate and onion turn brilliant brown coloured, around 6 to 8 minutes on medium flame. 
  6. Presently include all the powdered spices – Orient Asian Red Chilli Paste, black pepper powder, kasoori methi, cumin powder, coriander powder and besan. 
  7. Continue blending so all flavours combine together. Make a point to sauté the flavours on low flame with the goal that they don’t burn. 
  8. Include about a tablespoon of diced coriander leaves and mix them in with the spices. Continue frying the spices on low flme for a couple of minutes. This step is imperative to discharge all the kinds of the masala into the paneer masala gravy.
  9. Next include the pureed tomato and sugar (to adjust the pungency of tomatoes) and mix them well. Cover and cook them on low for 5 minutes until the fluid from tomatoes are assimilated and tomatoes are cooked completely. 
  10. Uncover and cook on high flame for 5 minutes or until the oil begins isolating from the onion-tomato blend. 
  11. Presently take a different skillet and include the held one tablespoon of ghee to it. When the ghee is hot and liquefied, drop the paneer. Toss the paneer in ghee to warm them up; this progression will guarantee that the paneer stays extremely delicate and smooth in the surface just as it gets covered with all the spices. 
  12. Subsequent to tossing the paneer in ghee for a couple of minutes, add them to the readied sauce alongside 1 cup of water. Mix everything well to blend completely. 
  13. Cover the kadhai and cook on low fire for 5 additional minutes. Along these lines, your paneer will be infused with every single delightful spice making it colossally delectable! 
  14. After around 5 minutes, cover the container and check the consistency of the sauce. It ought not to be excessively watery; boil off some overabundance water on the off chance that you feel it’s excessively runny. 
  15. At last, sprinkle some newly diced coriander leaves and serve the hot and zesty Dhaba style paneer masala with butter naan or kulcha! Paneer curry recipes like this one surely take longer to cook but the wait is worth it!

3. Paneer Kadhai Masala: 

  • Prep Time: 10 minutes
  • Cooking Time: 1 hour
  • Serves: 5
  • Ingredients: 
  1. 1 tsp Orient Asian Red Chilli Paste
  2. 800 gram Paneer
  3. 3 cups Oil
  4. 2 tsp Cumin seeds (jeera)
  5. Salt to taste
  6. 1 tsp Garlic paste
  7. 6 Tomatoes, chopped
  8. 1 cup Vegetable stock
  9. 1 tsp Coriander seeds
  10. 2 tsp Coriander powder
  11. 1 bunch Fresh coriander
  12. 6 Green chillies, chopped
  13. 3 pieces Ginger, chopped
  14. 5 tbsp Ghee (clarified butter)
  15. 2 Lemons
  • Methods: 
  1. Cut the paneer into cubes. 
  2. In the kadhai, heat oil and fry the cumin seeds, Orient Asian Red Chilli Paste
  3.  , salt and afterwards include garlic paste. 
  4. Include tomatoes and vegetable stock. Cook till soft. 
  5. Roughly chop up the paneer and zest with cumin seeds, coriander seeds, coriander powder and salt and leave to rest. 
  6. In the kadhai, include the new coriander, green chilli paste, ginger and a pinch of every other spice. When the sauce is very thick, include the paneer and cook quickly on a high flame.

4. Yellow Paneer Curry Recipes: 

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Serves: 3
  • Ingredients: 
  1. 1 ½ tsp Orient Asian Indonesian Curry Paste
  2. 5 oz Paneer
  3. ½  cup Frozen Peas
  4. 1 cup Hot Water
  5. 1 tsp Oil
  6. 1 tsp Cumin Seeds
  7. ½  cup Chopped Onion
  8. 1 tsp Sugar
  9. 1 tsp Salt
  10. 2 tsp Dried Fenugreek Leaves 
  11.  ½  cup Heavy Cream
  12. 2 tbsp cilantro chopped, to garnish
  • Method: 
  1. Dice the onion and defrost the peas and bring it to room temperature. 
  2. Cut the paneer into little squares and soak it in boiling water for 5 minutes. Drain the water and put it in a safe spot. This is simply to soften the paneer. On the off chance that you are utilizing handcrafted paneer, you don’t have to do this. You can likewise broil the paneer in the event that you like. 
  3. Heat a skillet and include the oil. 
  4. At the point when the oil is hot, include the cumin seeds and let it splutter. 
  5. At that point include the onion and saute until they turn translucent. 
  6. Presently include the salt, sugar, squashed fenugreek, Orient Asian Indonesian Curry Paste.
  7. At that point include the drained paneer and peas. 
  8. Blend them all and cook for two minutes. 
  9. Presently include the heavy cream and delicately mix. Decrease the flame to low. 
  10. Bring it to only one boil and turn off the flame.
  11. That is it. Yellow paneer curry is prepared. Garnish it with cilantro and serve hot with Rotis. This is one of those simple paneer curry recipes that you can prepare for a quick dinner pa

5. Malaysian Paneer Curry Recipes: 

  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Serves: 4
  • Ingredients: 
  1. 3 tsp Orient Asian Malaysian Curry Paste
  2. 400 Grams Paneer  
  3. 100 Grams Shelled Peas
  4. 2 Large Onion – Chopped
  5. 150 Grams Tomato Puree
  6. 1.5 Teaspoons Ginger Paste
  7. 1.5 Teaspoons Garlic Paste
  8. Salt.
  9. 2 Cups Coconut Milk – Adjust to your gravy preferences.
  • Method: 
  1. Heat oil in a skillet and include onions, saute till light brown at that point include ginger and garlic paste and proceed for a minute to lose the crude garlic ginger smell. Include tomatoes and cook covered till you see oil. 
  2. Tip in the curry paste and salt, blend well, presently include paneer and saute paneer for a decent 5-7 minutes for paneer to take in all flavours. 
  3. Gradually assemble your curry including coconut milk gradually to get the ideal sauce. Taste, check whether you need a trace of sugar or spice.

6. Aubergine And Paneer Curry Recipes: 

  • Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Serves: 4
  • Ingredients:
  1. 3 tsp Orient Asian Malaysian Curry Paste
  2. 1 red onion, roughly chopped
  3. 1 lemongrass stalk, tough outer leaves removed, chopped
  4. 2 garlic cloves, finely chopped
  5. Fresh ginger, finely diced
  6. 1 tbsp cumin seeds
  7. 1 tbsp coriander seeds
  8. Vegetable oil for frying
  9. 2 aubergines, diced
  10. 400g can coconut milk
  11. 1 cinnamon stick
  12. 1½ tbsp light soy sauce
  13. Juice of 1-2 limes
  14. 250g paneer
  • Method: 
  1. In a food processor, whizz the onion, lemongrass, garlic and ginger with a sprinkle of water to form a paste. 
  2. Heat a small dry griddle over a medium flame, at that point toast the cumin and coriander seeds until fragrant. Expel and pound the seeds in a pestle and mortar. Add a little vegetable oil to the spice container and fry the fresh paste over a medium flame for 2 minutes, blending (don’t allow it to catch fire and burn). Include the toasted spices and at that point the aubergines. Coat the aubergines in the flavours, at that point cook for 2 minutes more. 
  3. Include the coconut milk with 200ml water, Orient Asian Malaysian Curry Paste the cinnamon stick, soy sauce and the juice of 1 of the limes. Bring to boil, at that point turn down the flame to a low stew and cook for 15-20 minutes until the sauce has thickened. 
  4. In the interim, fry the paneer. Heat a sauté skillet or enormous griddle with somewhat more vegetable oil, at that point include the lumps of paneer, frying on each side until caramelized everywhere. Expel from the container and add to the curry. Taste the curry and include the juice of the other lime on the off chance that you think it needs it. Present with basmati rice and cut spring onions. Try simple paneer curry recipes like this one if you want a yummy as a well healthy meal.

7. Paneer Tikka Masala:

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Serves: 4
  • Ingredients: 
  1. 1 ½ tsp Orient Asian Sri Lankan Curry Paste
  2. 250g of Paneer diced
  3. ½ tsp cumin seeds
  4. 1 tsp Ginger Garlic paste
  5. 1 onion
  6. I cup Tomato puree
  7. Salt to taste
  8. ¼ tsp pepper powder
  9. 1 cup yoghurt
  10. ¼ tsp dry fenugreek leaves
  11. ½ cup cream
  • Method: 
  1. Heat the oil in a wok and sauté with cumin seeds, when it crackles include ginger–garlic paste. At that point include diced onion and fry until brilliant brown coloured. 
  2. Include tomato puree, Orient Asian Sri Lankan Curry Paste, dry fenugreek leaves, pepper powder and salt. 
  3. Fry the spices on medium-low flame till oil shows separately. At that point include yoghurt and again cook for around 5 minutes or till oil shows separately. 
  4. Include barbecued paneer pieces alongside capsicum, tomato and onion. Include 1 cup of boiled water and let it cook for around 2-3 minutes. 
  5. Include cream and blend it well. Switch off the heat and paneer tikka masala is prepared. On the off chance that you need smoky flavour in your tikka masala, heat the bit of coal on a direct fire, make a little bowl of aluminium foil and put it in a wok and include warmed coal in it and pour 1 teaspoon ghee on the highest point of the coal and promptly secured the wok with the goal that gravy can absorb the essence of coal, Serve hot with chapatti or butter naan or with matar pulao. This is one of the most popular and easy paneer curry recipes.

8. Tandoori Paneer Kulambu (Curry): 

  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes
  • Serves: 4
  • Ingredients: 
  1. 3 tsp Orient Asian Sri Lankan Curry Paste
  2. 1 Package Paneer, 400g, diced
  3. 2 Medium Sized Onions, chopped
  4. 2-3 Large Tomatoes, diced
  5. 2 Green Chillies
  6. 2 Inches of Ginger, minced
  7. 5-6 cloves of Garlic, minced
  8. 1/2 Cup of Coconut Milk
  9. Salt to taste
  10. 1/2 Cup Chopped Coriander
  • Method: 
  1. Cut Paneer in square shape pieces. Sprinkle brown coloured. 
  2. Allow it to cool, and dice them. 
  3. Heat oil in a wok or a container. Finely chop or make a paste of Ginger, Garlic and Green Chillies. Add them to the dish and fry for a minute. 
  4. Finely dice onions and add them to the container. Fry them for 4-5 minutes till they become translucent. 
  5. Include diced tomatoes and add them to the dish. Cook the blend for 5-6 minutes until the crude smell of the tomatoes leaves. 
  6. Toss in your diced paneer and mix. 
  7. Include Orient Asian Sri Lankan Curry Paste to the gravy. 
  8. Include 3/4 cup of water to change the consistency alongside Salt, as per taste. At that point include 1/2 Cup of Coconut Milk. 
  9. At long last, include diced coriander.

9. Sri Lankan Veggie Curry:

  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes
  • Serves: 4
  • Ingredients: 
  1. 2 tbsp Orient Asian Sri Lankan Curry Paste
  2. 250g Paneer, Cubed
  3. oil for frying
  4. onions 2, halved and sliced
  5. garlic 2 cloves, diced
  6. green chillies 3, diced
  7. turmeric 1 tsp
  8. coconut milk 400g tin
  9. vegetable stock 200ml
  10. butternut squash 200g, cubed
  11. cauliflower 1 small, 
  12. runner beans 100g, diced
  13. curry leaves 10
  14. black mustard seeds 1 tsp
  • Method: 
  1. Heat 3 tbsp oil in a huge container. Include the onions and cook until soft and golden, around 10 minutes. Include the garlic and chilli and cook for 3 minutes, at that point mix in 2 tbsp of the Orient Asian Sri Lankan Curry Paste and turmeric and continue mixing until you begin to smell the flavours. 
  2. Include the coconut milk and stock and bring to a boil. Drop in the squash, cook for 4-5 minutes, at that point include the cauliflower and cook for 3-4 minutes. Include the beans and Paneer and cook until simply delicate. 
  3. To serve, heat another 2 tbsp of oil in a dish and fry the curry leaves and mustard seeds until they frazzle and start to pop. Pour over the curry and present with steamed rice. It’s one of the lesser-known but delicious paneer curry recipes.

10. Paneer Thai Green Curry: 

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 4
  • Ingredients: 
  1. 4 tbsp Orient Asian Thai Green Curry Paste
  2. 250 gm paneer
  3. 4 tsp Olive oil
  4. Juice of 1/2 kafir lime
  5. 50 ml Coconut milk
  6. 1 tsp Salt
  7. 1/2 tsp Honey
  8. 1 Carrot
  9. 1 Shallot
  10. 1/4 cup Broccoli florets
  11. 1/2 Capsicum
  12. 25 gm Stems of green coriander
  • Methods: 
  1. Dice paneer and vegetables into cubes. 
  2. In a skillet include olive oil. Sauté the Orient Asian Thai green curry paste. Include salt lemon juice and honey. Include coconut milk and vegetables. Let it boil for 5 minutes. 
  3. Include paneer cubes and cook for 5 minutes


That brings us to the end of the list of simple paneer curry recipes that are not only delicious but also easy to make. As you can see these curries are delicious and can be cooked in a pinch when you are at a loss of what to cook or are tired eating the same thing every day. We have various other recipes on our recipe page but and also have different blogs related to recipes like veg sandwich recipes , salad dressing recipeseasy breakfast recipe , evening snacks recipe, etc. Happy Cooking!



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