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Paneer curry(cottage cheese curry).

Paneer curry or cottage cheese curry is an easy vegetarian curry, you can add to your weekly meatless menus.

This is a paneer recipe that is effortless. you will need some curry staple ingredients, including a good curry powder.

Crispy on the outside with a crumbly texture, soaked in a coconut base gravy with complimenting spices, even hardcore meat lovers won’t be able to resist this curry.

What to serve with Paneer curry

Best tips to make Paneer curry.

  • Use salt sparingly to season the paneer cubes before cooking them.
  • Fry over low medium heat until slightly golden crispy.
  • Before adding the fried paneer, make sure the gravy is well balanced so the paneer soaks in the flavours.

Utensils and appliances needed.

Chopping board/knife

Medium-sized frying pan

Wooden spoon

More Paneer and tofu recipes.

Tofu curry(vegetarian and vegan curry).

Teriyaki tofu(easy tofu recipe).

chilli paneer(Indo-Chinese recipe).

Storing– once cool, store in air-tight glass containers as they won’t stain.

Freezing– would not recommend freezing.

Reheating– You can warm over your stovetop or microwave for a few seconds.

Stop food waste by– any leftover cottage cheese can be, crumbled and topped over you scrambled eggs, fried egg or added to your omelet.

RECIPE DIFFICULTY-EASY

How to make Paneer curry

The ingredients mentioned below use standard measuring cups and spoons

Ingredients to season paneer

250g of paneer

1/2 teaspoon of red chilli powder

1/4 teaspoon of turmeric powder

2 tablespoons of oil

1/4 teaspoon of Salt

To make the Paneer curry

4 tablespoons of oil

1 medium-sized onion sliced or chopped

3 cloves of garlic minced or grated

1″ piece Cinnamon

2 medium-sized tomatoes chopped

1/4 teaspoon of turmeric

1 teaspoon of red chilli powder

2 tablespoons of curry powder(any type of your regular store-bought curry powder should do)

1 teaspoon of coriander powder

1/2 to 1 cup of coconut milk as per your need for gravy

1 teaspoon of sugar(only to be added if you need to balance the salt seasoning and slight sour from the cheese)

Method

Cut the paneer into 1″ cubes. Place them in a bowl.

Season with turmeric powder, red chilli powder, oil, and a pinch of salt.

Place a frying pan over low-medium heat and pour in the oil.

Add the seasoned, paneer cubes to the oil and fry both sides until slightly crispy. 3-5 minutes. transfer to a bowl.

Making the paneer gravy.

Add oil to the pan, followed by chopped onions, and minced garlic, cinnamon.

Cook for 2-3 minutes over low-medium heat until onions turn soft and golden.

Add turmeric powder and chopped tomatoes.

Cook over low medium heat while breaking down the tomatoes.

Cook for 3 minutes over low-medium heat.

Reduce heat to low. add the curry powder and coriander powder.

Constantly stir and cook, making sure to avoid burning the spices for 60 seconds.

Add the crispy tofu, and gently combine it with the spices in the pan.

Pour in the coconut milk and let the paneer slow simmer until the gravy slightly thickens.

Let the paneer curry rest for a few minutes and serve.

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easy paneer curry served in a bowl.

Paneer curry(cottage cheese curry).

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Paneer or cottage cheese curry is an effortless easy vegetarian curry to make for your weekly meatless menu.

This is a paneer recipe that is effortless. you will need some curry staple ingredients, including a good curry powder.

Ingredients

  • Ingredients to season paneer
  • 250g of paneer
  • 1/2 teaspoon of red chilli powder
  • 1/4 teaspoon of turmeric powder
  • 2 tablespoons of oil
  • 1/4 teaspoon of Salt
  • To make the Paneer curry
  • 4 tablespoons of oil
  • 1 medium-sized onion sliced or chopped
  • 3 cloves of garlic minced or grated
  • 1″ piece Cinnamon
  • 2 medium-sized tomatoes chopped
  • 1/4 teaspoon of turmeric
  • 1 teaspoon of red chilli powder
  • 2 tablespoons of curry powder(any type of your regular store-bought curry powder should do).
  • 1 teaspoon of coriander powder
  • 1/2 to 1 cup of coconut milk as per your need for gravy
  • 1 teaspoon of sugar(only to be added if you need to balance the salt seasoning and slight sour from the cheese)

Instructions

    Cut the paneer into 1″ cubes. Place them in a bowl.

    Season with turmeric powder, red chilli powder, oil, and a pinch of salt.

    Place a frying pan over low-medium heat and pour in the oil.

    Add the seasoned, paneer cubes to the oil and fry both sides until slightly crispy. 3-5 minutes. transfer to a bowl.

    Making the paneer gravy.

    Add oil to the pan, followed by chopped onions, and minced garlic, cinnamon.

    Cook for 2-3 minutes over low-medium heat until onions turn soft and golden.

    Add turmeric powder and chopped tomatoes.

    Cook over low medium heat while breaking down the tomatoes.

    Cook for 3 minutes over low-medium heat.

    Reduce heat to low. add the curry powder and coriander powder.

    Constantly stir and cook, making sure to avoid burning the spices for 60 seconds.

    Add the crispy tofu, and gently combine it with the spices in the pan.

    Pour in the coconut milk and let the paneer slow simmer until the gravy slightly thickens.

    Let the paneer curry rest for a few minutes and serve.



    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 717Total Fat: 64gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 80mgSodium: 1103mgCarbohydrates: 17gFiber: 4gSugar: 6gProtein: 24g

    Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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