Creamy Paneer Curry

Paneer curry is a staple of Indian cooking that never goes out of style. Whether it is a weeknight dinner or a special occasion, a well-made creamy paneer curry brings warmth, richness, and satisfaction to the table. This recipe creates a restaurant-quality dish with ingredients you already have at home.

Ingredients

• 250g paneer, cut into cubes
• 2 large onions, roughly chopped
• 3 ripe tomatoes, roughly chopped
• 6 garlic cloves
• 1 inch ginger
• 10 cashews (soaked in warm water for 15 minutes)
• 3 tablespoons oil or ghee
• 1 bay leaf, 2 cardamom pods, 1 inch cinnamon
• 1 teaspoon turmeric
• 1 teaspoon Kashmiri red chilli powder (for colour, not heat)
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 3 tablespoons fresh cream
• Salt to taste
• Kasuri methi (dried fenugreek) for finishing

Method

Make the base paste: In a pan, heat 1 tablespoon oil. Add onions and cook until golden. Add tomatoes, garlic, and ginger. Cook until tomatoes are completely soft. Cool slightly, add soaked cashews, and blend everything into a smooth paste. Strain through a sieve for an extra silky gravy.

Cook the curry: Heat remaining oil in a pan. Add whole spices (bay leaf, cardamom, cinnamon) and fry for 30 seconds. Add the blended paste and cook on medium heat for 10 to 12 minutes, stirring often, until the paste darkens and oil separates from the sides. This cooking down of the paste is essential for deep flavour.

Add spices: Add turmeric, Kashmiri chilli powder, and coriander powder. Stir and cook for 1 minute. Add ½ cup water and stir to create the gravy. Simmer for 5 minutes.

Add paneer and cream: Gently slide in the paneer cubes. Stir carefully so they do not break. Add fresh cream and stir through. Simmer on low heat for 3 to 4 minutes. Finish with garam masala and crushed kasuri methi for that signature restaurant aroma.

Tips for Perfect Paneer Curry

• For softer paneer, soak the cubes in warm salted water for 15 minutes before adding to the curry.
• Kashmiri chilli powder gives a deep red colour without making the curry too spicy — a restaurant essential.
• Cashews are the secret to a naturally creamy gravy without excessive cream.
• Always add paneer at the end — it only needs to heat through, not cook.

Rich flavours, tender paneer, and an aromatic gravy that coats every piece — this is the kind of curry that makes a plain meal feel like a celebration. Serve with garlic naan, paratha, or jeera rice for the full experience.