Paneer curry – fast!
A rich, creamy, and mildly spiced Indian curry that feels indulgent yet comforting, perfect for special occasions or a cozy homemade meal.
Like most kids, my girls love cheese in any form, especially paneer, and hence it’s cooked often in our home.
Ingredients for Paneer Curry
Paneer curry – fast!
Easy weeknight dinner ready in 15 minutes
Ingredients
- 400 grams paneer
- 1 cup Basanti my all purpose Indian curry sauce
- 1/3 cup heavy cream or tickened cream
- 1 tsp salt
- 1 tsp red chilli powder
- 1 tsp coriander powder optional
- 2 tsp garam masala
- 2 tablespoons kasoori methi
- 1 tsp turmeric powder
Instructions
- Heat a non stick pan on medium high heat.
- Add 1 cup of basanti, our all purpose curry base and stir for 1.5 minutes.
- Add turmeric, coriander powder, salt and chilli powder, stir for another 30 seconds.
- Add paneer, 1/3 cup of water, stir for 30 seconds.
- Add garam masala, cream, kasoori methi and bring to a boil then simmer for 2 minutes.
- Serve with naan, roti or wraps
Notes
If you would like to serve this with rice, I recommend adding at least another cup of water to ensure there is more liquid in the curry. You can adjust the desired consistency simply by adding more water.
Kasuri methi (Dried fenugreek leaves) adds a little extra flavour to the recipe but can be omitted if you don’t have them.