Paneer curry is a beloved North Indian dish featuring soft cubes of paneer simmered in a rich, spiced tomato-based gravy. This recipe skips the traditional cream, relying instead on natural ingredients like cashews and yogurt to create a luscious texture without heaviness, making it a lighter yet equally satisfying option.
Ingredients
- 250 grams paneer, cut into 1-inch cubes
- 2 tablespoons oil (vegetable or mustard oil)
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1/4 cup cashew nuts, soaked in warm water for 15 minutes
- 1/2 cup plain yogurt, whisked
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 cup water (adjust as needed)
- Fresh coriander leaves, chopped, for garnish
- Optional: 1 green chili, slit (for extra heat)
Instructions
- Prepare the cashew paste: Drain the soaked cashews and blend them with 2-3 tablespoons of water to form a smooth, creamy paste. Set aside.
- Heat oil and temper spices: In a heavy-bottomed pan or kadhai, heat the oil over medium heat. Add cumin seeds and let them splutter.
- Sauté onions: Add the finely chopped onions and green chili (if using). Cook, stirring frequently, until onions turn golden brown, about 8-10 minutes. This step builds the curry’s base flavor.
- Add ginger-garlic paste: Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
- Cook tomato puree: Pour in the pureed tomatoes. Cook on medium heat, stirring occasionally, until the oil starts separating from the mixture, about 8-10 minutes.
- Spice it up: Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes to roast the spices.
- Add cashew paste: Stir in the cashew paste and cook for 3-4 minutes, allowing the mixture to thicken slightly. This adds creaminess without dairy cream.
- Incorporate yogurt: Lower the heat to prevent curdling. Gradually add the whisked yogurt in small portions, stirring constantly to blend smoothly into the gravy.
- Add water and simmer: Pour in about 1/2 cup water to adjust the curry’s consistency. Mix well and let it simmer gently for 5-7 minutes, stirring occasionally.
- Add paneer cubes: Gently fold in the paneer cubes, being careful not to break them. Cook for 3-4 minutes so the paneer absorbs the flavors.
- Finish with garam masala: Sprinkle garam masala and give the curry a final stir. Cook for another minute, then turn off the heat.
- Garnish and serve: Garnish with freshly chopped coriander leaves. Serve hot with rice, chapati, or naan.
Tips
- Substitute cashews: If you’re allergic or want a nut-free version, use blanched almonds or omit the nuts entirely and add a tablespoon of gram flour (besan) roasted lightly to thicken.
- Yogurt handling: Always add yogurt on low heat and stir continuously to prevent curdling, which can make the gravy grainy.
- Paneer texture: For softer paneer, soak the cubes in warm water for 10 minutes before adding to the curry. This helps keep them moist and tender.
- Storage: Paneer curry tastes best fresh but can be refrigerated for up to 2 days. Reheat gently on low heat to avoid toughening the paneer.
Serving Suggestions
This paneer curry pairs wonderfully with steamed basmati rice or jeera rice for a fragrant touch. It also complements Indian breads like chapati, naan, or paratha. A side of cucumber raita or a fresh salad balances the meal with coolness and crunch. For a festive meal, add a squeeze of fresh lemon juice before serving to brighten the flavors.
Variations
You can customize this paneer curry to suit your taste or dietary preferences. Try adding vegetables like peas, bell peppers, or spinach to make it a one-pot meal. For a smoky flavor, add a pinch of smoked paprika or char the tomatoes slightly before pureeing. If you prefer a richer curry, stir in a tablespoon of coconut milk instead of cream. For a tangier twist, use tamarind paste or amchur (dry mango powder) instead of yogurt.
Storage and Reheating
Store paneer curry in an airtight container in the refrigerator for up to 2 days. The flavors deepen with time but avoid storing longer as paneer can become rubbery. To reheat, warm the curry gently on the stovetop over low heat, stirring occasionally. Avoid microwaving at high power, which can dry out the paneer. If the gravy thickens too much after refrigeration, add a splash of water or milk and stir well to restore the desired consistency.
Frequently Asked Questions
Can I use store-bought paneer for this curry?
Yes, store-bought paneer works perfectly. If it’s very firm, soak it in warm water for 10 minutes before cooking to soften it up.
What can I use instead of yogurt?
If you don’t have yogurt or want to avoid dairy, use coconut yogurt or a tablespoon of lemon juice mixed into water as a tangy substitute. Add carefully and adjust spices accordingly.
Is this curry vegan-friendly?
This recipe as-is is not vegan due to paneer and yogurt. To make it vegan, replace paneer with tofu and use coconut yogurt or cashew cream instead of dairy yogurt.
How spicy is this curry?
The spice level is moderate and can be adjusted by changing the amount of red chili powder and green chili. For a milder curry, reduce or omit these ingredients.
Can I freeze paneer curry?
Freezing paneer curry is not recommended as paneer’s texture can become grainy and rubbery after freezing and thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Why is the curry sometimes grainy after adding yogurt?
Graininess happens if yogurt is added to high heat or without stirring. Always add yogurt on low heat and mix continuously to ensure a smooth gravy.
By following this paneer curry recipe without cream, you get a flavorful, creamy dish that’s lighter, quicker, and equally indulgent. Experiment with the variations and enjoy a delicious meal that suits your preferences and dietary needs.
Related
- Burnt Ends Recipe Without Brown Sugar for Smoky BBQ Flavor
- Lentil Bread Recipe with Added Seeds for Nutty Flavor and Texture
- Easy 3 Ingredient Lentil Bread Recipe for Quick Homemade Loaves