Curry Indian Cuisine

Paneer Curry

Paneer curry
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I am sure you lot have had paneer curry before so what makes this one so special? I am glad to explain, this is one of the easiest, nut based and delicious paneer curry which goes well anything.

I am not big on eating gluten free everyday or leaving all the grains out of the diet or go vegan but I believe in healthy lifestyle by consuming healthy food.

Well this is what exactly modern father of medicine Hippocrates said,  “Let food be thy medicine!” And I completely convinced by it although I like to modify that principle by saying, “Let delicious food be thy medicine!” 😀

So whilst I was trying to come up with something new and something delicious, I thought of this paneer curry which is tomato and nuts based. I usually make nut based gravies either with almonds or with cashews but because I wanted to introduce some more good fats in this recipe, I added some pistachios.

Let me tell you the texture and consistency of the this gravy was so smooth and silky, I absolutely loved it!

I recently served this with my Baby Corn Rice and it was a big hit! It was a great combination.

If you want to make this vegan you can replace paneer with tofu and cream with coconut cream. I like to pan fry the tofu in these kind of gravies so it doesn’t break and become all mushy.

Vegetarian or vegan, do give this recipe a try! You will love it.

Paneer Curry
Paneer Curry


  • 1 small onion sliced
  • 200g paneer cut in squares
  • 2 cloves of garlic
  • 1 small piece of ginger
  • 2 or to taste green chillies
  • 6 almonds
  • 1 tbsp pistachios
  • 250ml tomato puree, I used pasata
  • 2 tbsp mustard oil
  • 1 tbsp coriander powder
  • 1 tsp or to taste red chilli powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • ½ tsp jaggery or honey or sugar
  • 1 bay leaf
  • 3 green cardamoms
  • 1 clove
  • 1 cup milk
  • ½ cup cream
  • 1 tsp garam masala
  • Fresh coriander for garnishing
  • ½ tsp black pepper powder


Heat 1 tbsp mustard oil with whole spices. When hot, add in the onions, ginger, garlic, chillies and nuts. Saute for 5 minutes.

Add in the tomato puree and cook for 10 minutes till you see oil on the surface. Add in the spice powder and continue to saute for 5 minutes.

When the mixture is cool enough to handle, take the bay leaf out and make a smooth puree.

Heat rest of the mustard oil and bay leaf. Add this paste, mix it well. Add the milk and whisk it well, be careful because it splatters a lot.

Add in the paneer, garam masala and cook for 5 minutes. Add in the cream and mix well. Bring it to one gentle boil.

Garnish with coriander and serve hot.

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