Best 3 Basic Indian Curry With Paneer Recipes

Embark on a culinary adventure to the heart of Indian cuisine with our comprehensive guide to making the perfect Basic Indian Curry with Paneer. This delectable dish combines aromatic spices, creamy paneer cheese, and a rich tomato-based sauce, resulting in a flavorful and satisfying meal. Our article features two irresistible variations: a classic version for a traditional taste and a unique spinach-infused version for a vibrant twist. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you through the process, ensuring a delicious and authentic Indian curry experience.

**Classic Indian Curry with Paneer:**
Immerse yourself in the traditional flavors of India with our classic Indian curry recipe. This timeless dish features succulent paneer cubes simmered in a rich and flavorful tomato-based sauce, infused with aromatic spices like cumin, coriander, and turmeric. The result is a perfectly balanced curry that captures the essence of Indian cuisine.

**Spinach Indian Curry with Paneer:**
For a vibrant and refreshing take on the classic curry, try our spinach-infused version. This delightful recipe incorporates fresh spinach leaves into the sauce, adding a burst of color and a subtle earthy flavor. The spinach adds an extra layer of营养, making this dish a wholesome and satisfying meal.

With our detailed instructions and helpful tips, you'll be able to prepare a delicious and authentic Indian curry with paneer in no time. So gather your ingredients, fire up your stove, and let's embark on this culinary journey together!

Let's cook with our recipes!

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE

Palak Paneer - Indian Spinach Curry with Homemade Fresh Cheese image

Recipe video above. A dish this iconic demands to be made properly - from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!

Provided by Nagi

Categories Curry Mains

Number Of Ingredients 17

Ingredients

1 batch homemade Paneer ((Indian fresh cheese; recipe linked below))
30g / 2 tbsp ghee or unsalted butter ((for pan frying, Note 2))
30g/2 tbsp ghee or unsalted butter ((Note 2))
1 1/2 onions (, finely chopped (brown or yellow))
1 tsp fenugreek seeds (whole) ((Note 3))
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt (, kosher/cooking salt (if using table salt, reduce by 1/4 tsp))
1/4 tsp black pepper
2 garlic cloves (, finely chopped)
2 tsp ginger (, finely grated (20g))
2 tomatoes (, peeled, seeded and diced (Note 4))
1 green chilli (, finely sliced (cayenne, Note 5))
700g/ 1.4lb fresh spinach leaves (English spinach) (, thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6))
1/4 cup water
1/3 cup + 1 tbsp cream ((pure, heavy or thickened))
1 tbsp lemon juice

Steps:

Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
Add garlic and ginger, cook for 2 minutes.
Add the tomato and chilli, cook for 3 minutes on a medium heat.
Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) - and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
Serve over basmati rice with fluffy, chewy homemade naan on the side!

Nutrition Facts : Calories 510 kcal, Carbohydrate 27 g, Protein 16 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 647 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

PANEER CURRY (INDIAN COTTAGE CHEESE CURRY)

Paneer Curry (Indian Cottage Cheese Curry) image

Paneer curry recipe is a rich and delicious curry made in an onion-tomato-cashew curry base with soft paneer cubes or Indian cottage cheese.

Provided by Dassana Amit

Categories Main Course

Time 45m

Number Of Ingredients 18

Ingredients

105 grams onion (or 1 large onion - roughly chopped)
175 grams tomato (or 2 large tomatoes - roughly chopped)
27 grams cashew (or 12 to 15 cashews - soaked in ½ cup hot water)
1 teaspoon Ginger Garlic Paste
200 grams Paneer ((Indian cottage cheese) - cut in cubes or squares)
3 tablespoons oil
¼ teaspoon turmeric powder
½ teaspoon red chilli powder (or add as per taste)
½ teaspoon Coriander Powder
½ teaspoon Garam Masala
2 green chilies, (slit)
1 tablespoon chopped coriander leaves
salt (as required)
1.5 cups water (or add as required)
½ teaspoon kasuri methi ((dry fenugreek leaves))
2 tablespoon light cream (or low fat cream or 1 tablespoon whipping cream)
¼ to ½ teaspoon sugar ((optional))
1 tablespoon chopped coriander leaves (- for garnish)

Steps:

First soak 12 to 15 cashews in hot water for 20 to 30 minutes.
When the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. Crush the ginger and garlic to a paste in mortar-pestle.
In a blender jar or grinder jar, take the chopped onions. Without adding any water grind or blend to a smooth paste.
Remove the onion paste in a bowl and keep aside.
To the same grinder jar, add chopped tomatoes. Also add the soaked cashews.
Again without adding any water, grind or blend both tomatoes and cashews to a smooth paste. Keep the jar aside.
Heat tablespoons oil in a thick bottomed pan or kadai.
Add the onion paste.
On a low heat begin to sauté the onion paste. Keep on stirring often while sautéing the onion paste. Sauté till the onion paste becomes light golden or golden.
Then add the crushed ginger-garlic paste. If using ready ginger-garlic paste, then add 1 teaspoon of it.
Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.
Now add the tomato+cashew paste. Be careful as the mixture can splutter.
Mix everything very well and begin to saute the masala on a low flame.
While the masala is getting sauteed, add 1.5 cups water in the grinder jar. Swirl the jar so that the tomato paste at the sides and at the bottom get mixed with the water. If you want you can even run the mixer once, so that everything gets mixed well. Keep aside.
Saute the onion-tomato masala till you see some fat releasing from the sides. The masala will also become glossy.
Then add turmeric powder, red chilli powder, coriander powder and garam masala powder.
Stir and mix the spice powders very well.
Add 1 or 2 slit green chilies.
Add the water which was mixed with the leftover tomato+cashew paste in grinder jar.
Season with salt as required. Also add 1 tablespoon chopped coriander leaves.
On a low to medium heat, simmer the cottage cheese curry till it thickens a bit and you see oil specks on top.
Then add paneer cubes.
Add ½ teaspoon kasuri methi, which has been crushed. Mix well and switch off the heat.
Then add 2 tablespoons low fat cream or light cream or 1 tablespoon of whipping cream.
Mix the cream very well with the rest of the cottage cheese curry. Switch off the heat.
Serve paneer curry garnished with some coriander leaves accompanied with chapati, paratha, naan or steamed rice or cumin rice or saffron rice.

Nutrition Facts : Calories 421 kcal, Carbohydrate 12 g, Protein 12 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 50 mg, Sodium 911 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BASIC INDIAN CURRY WITH PANEER

Basic Indian Curry with Paneer image

A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.

Provided by MELLY28

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, minced, or to taste
¾ teaspoon red chile powder
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon garam masala
¾ teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
chopped fresh cilantro, for garnish

Steps:

Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 33 g, Cholesterol 49.2 mg, Fat 28.1 g, Fiber 8.1 g, Protein 16 g, SaturatedFat 10.5 g, Sodium 819.5 mg, Sugar 13.8 g

Tips:

Use full-fat yogurt and paneer for a richer flavor.
Don't skip the step of marinating the paneer. This helps to infuse it with flavor and make it more tender.
Use a variety of spices to create a complex flavor profile. Some common spices used in Indian curries include cumin, coriander, turmeric, and garam masala.
Adjust the amount of chili powder to your desired level of spiciness.
Serve the curry with basmati rice, naan, or roti.

Conclusion:

This basic Indian curry with paneer is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is packed with flavor and the paneer is tender and flavorful. Serve it with your favorite sides and enjoy!