Easy Paneer Curry (Light, Creamy, No Heavy Cream)
A light, creamy paneer curry made with a yogurt-based tomato masala. No heavy cream needed. Ready in 30 minutes, high-protein, and easily made vegan.
Ingredients
For the Masala Base
- 2 tbsp oil neutral or ghee
- 1 tsp cumin seeds
- 1 medium onion finely chopped
- 1 tsp ginger-garlic paste
- 2 medium tomatoes blended or finely grated
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp Kashmiri red chili powder for colour, mild heat
- 1 green chili optional; slit
- 3/4 tsp salt or to taste
For the Curry
- 1/2 cup thick yogurt whisked smooth
- 1/2 cup water
- 1/2 tsp garam masala
- 250g paneer, cut into cubes (about 1-inch)
Garnish
- 2 tbsp fresh coriander leaves chopped
- 1 tsp dried fenugreek leaves / kasuri methi optional but recommended
Instructions
Build the Masala Base
- Heat oil in a heavy-bottomed pan on medium heat. Add cumin seeds and let them splutter for 30 seconds.
- Add finely chopped onion. Cook on medium heat for 8 to 10 minutes, stirring occasionally, until deep golden brown. Do not rush this step.
- Add ginger-garlic paste and cook for 2 minutes until the raw smell is gone.
- Add turmeric, coriander powder, and Kashmiri red chili powder. Stir quickly for 1 minute so the spices do not burn.
Simmer the Curry
- Add blended tomatoes and slit green chili (if using). Cook on medium heat for 8 to 10 minutes, stirring occasionally, until the tomatoes are fully cooked and the oil begins to separate from the masala.
- Reduce heat to low. Add whisked yogurt one tablespoon at a time, stirring constantly to prevent splitting.
- Once all the yogurt is incorporated, add half a cup of water. Stir and let the curry simmer for 5 minutes.
Add the Paneer
- Add paneer cubes to the simmering curry. Stir gently so cubes are coated without breaking.
- Simmer on low heat for 4 to 5 minutes, just enough for the paneer to warm through and absorb the sauce.
- Add garam masala and crushed kasuri methi (if using). Taste and adjust salt.
- Garnish with fresh coriander leaves and serve hot.
Notes
Softening store-bought paneer: Soak cubes in warm water for 10 to 15 minutes before use. This prevents rubbery texture.
Yogurt tip: Always whisk the yogurt smooth and add it over low heat, one spoonful at a time. Adding cold yogurt over high heat causes it to split.
Make-ahead: The masala base (without paneer) keeps in the fridge for up to 3 days. Add fresh paneer when reheating.
Vegan version: Use firm tofu (pressed and cubed) in place of paneer, and coconut yogurt instead of dairy yogurt.
Kid-friendly: Reduce Kashmiri chili to 1/2 tsp and skip the green chili for a milder version.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Add a splash of water when reheating to loosen the sauce.
Tried this recipe?Let us know how it was!