Paneer Curry – A Rich and Flavourful Indian Classic

Paneer Curry is a comforting and flavourful North Indian dish made with soft, melt-in-your-mouth paneer cubes simmered in a rich, spiced onion-tomato gravy. Infused with aromatic spices like turmeric, coriander, and garam masala, this curry strikes a perfect balance between heat and creaminess. Whether served with fluffy naan, crispy parathas, or a bowl of steamed basmati rice, it’s a hearty vegetarian main course that’s both satisfying and easy to prepare. Ideal for everyday meals or festive occasions, paneer curry is a timeless favourite in Indian cuisine.

History of Paneer Curry

Paneer, a fresh, non-aged cheese, has been a staple in Indian cuisine for centuries. Unlike most cheeses, paneer is made without rennet, using lemon juice or vinegar to curdle milk, making it ideal for vegetarians.

The use of paneer in Indian cooking can be traced back to ancient Vedic times, particularly in northern India, where dairy has always played a central role in the diet. However, the form of paneer we recognize today is believed to have become popular during the Mughal era (16th–18th centuries). The Mughals brought rich gravies, nuts, and cream-based dishes to Indian cuisine, influencing the development of the curries we see today.

Paneer curry, as we know it, evolved as a vegetarian counterpart to rich meat-based Mughlai dishes like butter chicken or korma. It features a spiced gravy—typically onion, tomato, and cream-based—enhanced with aromatic Indian spices. Over time, regional variations developed, from the creamy Paneer Butter Masala of Punjab to the spicier, tomato-forward Paneer Masala seen across households in northern and central India.

Today, paneer curry is a symbol of comfort and festivity, enjoyed at home, in restaurants, and during celebrations.

Paneer Curry (Serves 2–3)

Ingredients:

For the curry base:

• 200–250g paneer (cubed)

• 2 tbsp oil or ghee

• 1 bay leaf (optional)

• 1 large onion (finely chopped)

• 1 tsp ginger-garlic paste

• 2 tomatoes (pureed or finely chopped)

• 2–3 tbsp cream or 1/4 cup milk (optional for richness)

Spices:

• 1/2 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

Optional garnish:

• Fresh coriander leaves (chopped)

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Instructions:

1. Prepare Paneer:

   • If using store-bought paneer, soak it in warm water for 10–15 minutes to soften it. Drain before using.

2. Cook the Base:

   • Heat oil or ghee in a pan. Add bay leaf if using.

   • Add onions and sauté until golden brown.

   • Add ginger-garlic paste and cook for 1 minute until raw smell goes away.

3. Add Tomatoes & Spices:

   • Add pureed or finely chopped tomatoes. Cook until the oil separates and the mixture thickens.

   • Stir in turmeric, chili powder, coriander powder, and salt. Cook for 2–3 minutes.

4. Add Paneer:

   • Add paneer cubes and mix gently so they don’t break. Cook for 3–5 minutes on low heat.

   • Add cream or milk if using, and mix gently.

5. Finish:

   • Sprinkle garam masala and simmer for another 2 minutes.

   • Garnish with coriander leaves.

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 Serve with:

• Roti, naan, paratha, or steamed rice.

 

”ENJOY YOUR YUMMY PANEER CURRY”