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    Hungry Healthy Happy » Recipes » Curry

    Paneer Curry

    Published: Jan 20, 2022 · Written by Dannii Martin · This post may contain affiliate links · 16 Comments

    199 shares
    • 130
    Diet: Gluten Free / Vegetarian
    Jump to Recipe
    Paneer curry with a text title overlay.

    This Easy Paneer Curry is full of flavour and ready in under 15 minutes. Cubes of paneer and vegetables in a sweet and spicy tomato based sauce make a quick and easy vegetarian meal, using spices your probably already have in your cupboard.

    A large bowl of curry and rice.

    This paneer curry has so much flavour, but just a little spice. It has a subtle sweetness from the mango chutney, which is our secret ingredient when it comes to curry. Minimal ingredients, nothing hard to source, just simple ingredients that make an incredible curry. If you love a curry, but want to eat more vegetarian meals, then this is for you!

    If you are looking for another delicious way to use paneer, then why not try our Paneer Tikka or Paneer Wraps?

    Jump to:
    • Why you will love it
    • Ingredients needed
    • What is paneer?
    • Step by step
    • Variations
    • Healthy swap
    • What to serve with a Paneer Curry
    • Storage
    • Frequently Asked Questions
    • Extra tips
    • More curry recipes
    • Recipe
    • Feedback

    Why you will love it

    • Quick and easy - This paneer curry is ready in under 15 minutes and is really simple to make. Perfect for a busy weeknight.
    • Meat free - If you are looking to eat more meat free meals, then this is perfect because the paneer has a nice meaty texture and it's a great ingredient for a meat free curry.
    • Great way to use paneer - If you have seen paneer but are not sure what to do with this, this is the best recipe to start with.
    • Adaptable - Use this recipe as a base and then adapt with different vegetables to suit what you have.
    • Restaurant style curry - We love a trip to the local Indian restaurant, or an Indian takeaway. But to save money we can make this restaurant style curry at home and it's really budget friendly.

    Ingredients needed

    All the ingredients needed for this recipe with text overlay labels.
    • Onion - A red onion adds some extra colour to this paneer curry. However you could use a medium brown onion instead, or use 3 small shallots, which would give a sweeter flavour.
    • Bell pepper - We used green and red pepper, but you could use any colour.
    • Tomatoes - Use the ripest tomatoes you can find, as they will have much more flavour and they will be softer.
    • Garlic - Fresh garlic is best, but you can use ready chopped garlic in a jar if you prefer. Just make sure it is well chopped, crushed or grated, so that it evenly distributes in the curry.
    • Ginger - A must in a curry in our opinion. You can use frozen ginger if you wanted to save some time. Top tip - you can use a teaspoon to easily grate the skin off the ginger.
    • Cumin - We used cumin power, as that is what we had already. However you could use cumin seeds and fry them in oil for 20 seconds before adding the onions.
    • Chilli - Red chilli flakes adds some extra spice to this curry. Feel free to adjust it to make it spicier or milder. You can even leave it out if you didn't want any heat.
    • Curry Powder - This is where most of the curry flavour comes from. Try to use the best quality one you can find, as you will be able to taste the difference.
    • Coriander (cilantro) - Fresh coriander not only adds flavour, but it adds a lovely freshness to the curry.
    • Tomato puree -  Also know as tomato paste, this helps to add an extra burst of tomato flavour and it also thickens the curry up.
    • Vegetable stock - This loosens curry up a little. Try to use a good quality stock pot.
    • Paneer - The star of the curry. We used store bought, but you can make your own if you prefer.
    • Mango Chutney - Our "not so secret" ingredients in curries. Make your own mango chutney, or use store bought.

    A full ingredients list with measurements is in the recipe card below.

    What is paneer?

    Paneer is an Indian cheese that’s made from curdled milk and a fruit or vegetable acid like lemon juice and then the liquid is pressed out and it leaves a dense cheese. It has much the same texture as halloumi, but it isn't as salty. Paneer is a soft cheese, but it doesn't melt. When cooked, the cubes soften but they hold there shape, making them perfect to put in a curry.

    You can either go to a specialist Indian supermarket to get paneer, or check out the world food section in the fridge area of your supermarket. Or it might be near the halloumi and feta in the cheese section, like it is in our supermarket. It is becoming a popular ingredient now, so it is being stocked more in supermarkets.

    Step by step

    One: Heat the olive oil in a large pan over a medium-high heat. Add the onions and a pinch of salt and cook until softened - about 3-4 minutes.

    Two shot collage of sliced red onion in a pan, before and after cooking.

    Two: Add the paneer, peppers and tomato wedges. Cook for a further 5-6 minutes until the paneer has started to turn golden. Stir regularly.

    Three shot collage of paneer added to the pan, then peppers and tomatoes, then it all cooked.

    Three: Meanwhile dissolve the vegetable stock cube in 200ml (6.5 fl oz) of boiling water and add the tomato puree and a pinch of sugar.

    Two shot collage of stock in a jug then tomato paste added.

    Four: Add the garlic, ginger, curry powder, cumin and chilli flakes to the paneer and vegetables. Stir well.

    Two shot collage of spices added to the pan, before and after mixing.

    Five: Add the mango chutney and tomato stock. Mix well and simmer for 2-3 minutes.

    Three shot collage of mango chutney added then stock added then mixed together.

    Six: Mix in the chopped coriander (cilantro) and stir.

    Chopped coriander leaf added to the pan and then mixed in.

    Seven: Finally, add the spinach. Cook until the spinach has wilted.

    A large pile of spinach leaves added to the pan and then wilted into the curry.

    Variations

    The great thing about this paneer curry is that it is easy to adapt. Once you have the base of the onion, garlic, ginger and spices and the sauce and paneer, there are lots of different vegetables you can add to change it up. It's a great way to add what you have.

    We stirred some spinach in at the end, but kale would also be a nice addition.

    heart icon

    Healthy swap

    If you want to make a lighter version of this, as Paneer is high in calories, then you could swap half the paneer for a selection of mushrooms like shiitake and oyster as they have a nice chunky texture like paneer.
    You could also add some courgette (zucchini) and aubergine (eggplant) at the same time as the pepper to add some extra colour.

    Cubes of paneer, vegetables and spinach cooked in a curry sauce.

    What to serve with a Paneer Curry

    Curry goes perfectly with rice, which soaks up all that incredible creamy sauce. If you want something quick and easy, then try our Microwave Rice, or why not try our Turmeric Rice for something a little different? You could swap rice for quinoa for a protein boost.

    Soft and fluffy bread is always a good option with curry too, so why not try making our Homemade Flatbreads - they are so simple. And then dip them in some of our homemade cucumber raita. If you want lots of flavour, then try our Peshwari Naan.

    If you want a little more colour, then our Cucumber Tomato Salad or Carrot and Coriander Salad go well with a curry.

    Storage

    Store: Leftovers can be kept in an air tight container in the fridge for up to 4 days.

    Freeze: Paneer actually freezes really well, so this curry is great for batch cooking. Make sure it is fully cooled and then put in a freezer container and bag and it can keep in the freezer for up to 3 months.

    Defrost: It can be defrosted in the fridge overnight.

    Reheat: You can either reheat it in the microwave or in a hot pan. Make sure it is piping hot before serving.

    A spoon lifting some curry out of a bowl.

    Frequently Asked Questions

    How many calories in a paneer curry?

    There are 486 calories in a generous portion of this paneer curry.nh

    How long does a paneer curry take to cook?

    This recipe takes just 10 minutes to cook. Quick and easy!

    Can I make a vegan version?

    Yes, you can swap the paneer for either tofu or chickpeas.

    Is paneer curry gluten free?

    Yes, as long as you make sure all the ingredients are labelled gluten free and there is no cross contamination, then this curry is gluten free.

    How spicy is a paneer curry?

    This curry is full of spice flavour, but it isn't necessarily spicy hot. This particular recipe uses just some curry powder and red chilli flakes, which can add a good level of heat to the dish depending on which one you use. You can adjust the amount to your own taste.
    If the dish is still too spicy once you have cooked it, you can cool it down by adding a teaspoon of palm sugar (or brown sugar) or by stirring through a tablespoon of plain yogurt.

    Can I use curry paste instead?

    Yes, you can swap the garlic, ginger and curry powder for curry paste instead. That way you can use a different curry paste each time to change the flavour. We like making a Thai version of this with our Thai curry paste.

    Why is my curry too thick/thin?

    If you have problems with the consistency of the curry, then we have some tips for you. If it is too thick, then you can thin it out with some more stock. This has probably happened because it was cooked at too high a heat. If the sauce is too thin, then simmer it for a bit longer before serving.

    How long can leftover paneer be kept for?

    If you have bought a large block of paneer, then it can be kept in an air tight container in the fridge for 2 days.

    heart icon

    Extra tips

    • Add a little crunch to this curry by serving with some cashew nuts on top.
    • You can give this an extra protein boost by adding some quick cook lentils at the same time as the stock.
    • An easy way to add a little extra flavour, texture and creaminess is by adding a spoonful of peanut butter (or almond or cashew).

    More curry recipes

    • A bowl of cod curry with rice and naan breads.
      Cod Curry
    • Chicken Rendang in a metal dish next to a boel of rice and a lime wedge
      Chicken Rendang
    • Prawn, Tomato and Coconut Curry and rice in a wooden bowl. Coriander leaf is scattered around it.
      Prawn, Tomato and Coconut Curry
    • A bowl of easy three bean curry in a light blue bowl. Two towels in the background
      Easy Three Bean Curry

    If you’ve tried this spinach and paneer curry recipe, then let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Paneer curry and rice in a round bowl.

    Paneer Curry

    By: Dannii Martin
    This Easy Paneer Curry is full of flavour and ready in under 15 minutes. This spicy tomato based curry makes a quick and easy vegetarian meal.
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant.
    Vegetarian
    4.84 from 25 votes
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Indian
    Prep: 5 minutes mins
    Cook: 10 minutes mins
    Total: 15 minutes mins
    Servings: 2 servings
    Calories: 486kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon Olive oil
    • 1 Red onion - thinly sliced
    • 200 g (7 oz) Paneer - cut into cubes
    • 1 Green bell pepper - cut into chunks
    • 1 Red bell pepper - cut into chunks
    • 2 Tomatoes - cut into wedges
    • 3 Garlic clove - crushed
    • 1 teaspoon Cumin
    • 2 tablespoon Curry powder
    • 0.5 teaspoon Red chilli flakes
    • 5 g Fresh coriander (cilantro) - finely chopped
    • 30 g (1 oz) Tomato puree
    • 1 pinch Sugar
    • 15 g (0.5 oz) Fresh ginger - grated
    • 200 ml (0.85 cups) boiling water
    • 1 Vegetable stock cube
    • 2 tablespoon Mango chutney
    • 60 g (2 cups) Spinach

    Instructions

    • Heat 1 tablespoon Olive oil in a large pan over a medium-high heat. Add 1 Red onion and a pinch of salt and cook until softened - about 3-4 minutes.
    • Add 200 g Paneer, 1 Green bell pepper, 1 Red bell pepper and wedges of 2 Tomatoes. Cook for a further 5-6 minutes until the paneer has started to turn golden. Stir regularly.
    • Meanwhile dissolve 1 Vegetable stock cube in 200 ml boiling water and add the 30 g Tomato puree and 1 pinch Sugar. This is your tomato stock.
    • Add 3 Garlic clove, 15 g Fresh ginger, 2 tablespoon Curry powder, 1 teaspoon Cumin and 0.5 teaspoon Red chilli flakes to the paneer and vegetables. Stir well.
    • Add 2 tablespoon Mango chutney and tomato stock. Mix well and simmer for 2-3 minutes.
    • Mix in 5 g Fresh coriander (cilantro) and stir.
    • Finally, add 60 g Spinach. Cook until the spinach has wilted.

    Recipe tips

    • Add a little crunch to this curry by serving with some cashew nuts on top.
    • You can give this an extra protein boost by adding some quick cook lentils at the same time as the stock.
    • An easy way to add a little extra flavour, texture and creaminess is by adding a spoonful of peanut butter (or almond or cashew).

    Nutritional Information

    Serving: 1portion | Calories: 486kcal | Carbohydrates: 38g | Protein: 20g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 428mg | Potassium: 1035mg | Fiber: 8g | Sugar: 21g | Vitamin A: 6391IU | Vitamin C: 160mg | Calcium: 603mg | Iron: 5mg

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Nick Parkes

      July 09, 2023 at 9:01 pm

      5 stars
      This was very nice
      Served with frozen paratha.
      I did add yogurt and also used garam masala as i.didnt have curry powder.

      The day after we had the leftovers, about half again so the 500g of paneer easily satisfied 4 of us for 2 days. There was a lot of sauce too.

      2nd day I served with rice and some separate buttered spinach.

      Reply
    2. Helen

      January 24, 2022 at 1:22 pm

      5 stars
      This looks great - full of yummy veggies and delicious spices. We love curry of all kinds so must try this one!

      Reply
    3. Dionne

      January 24, 2022 at 1:19 pm

      5 stars
      I have been looking for a good paneer curry recipe for so long. I think this is it! Fantastic recipe and just what I need!

      Reply
    4. Gina

      January 24, 2022 at 11:38 am

      5 stars
      The mango chutney is an addition I never thought to add to curry but brings such wonderful flavor!

      Reply
    5. Kechi

      January 24, 2022 at 10:52 am

      5 stars
      This curry looks so good, and comforting! I will likely serve it with Quinoa. Also, I love that it freezes well.

      Reply
    6. Beth Sachs

      January 22, 2022 at 4:18 pm

      5 stars
      I love paneer curry! This is so flavourful. Perfect with pilau rice and a naan!

      Reply
    7. Amanda Wren-Grimwood

      January 21, 2022 at 12:09 pm

      5 stars
      I've never used paneer so this is new to me. I can't wait to try this. Looks so easy and delicious!

      Reply
    8. Maria San Juan

      January 21, 2022 at 11:16 am

      5 stars
      Omg! I love it! I will surely make this!!!!! I am so excited~!

      Reply
    9. Louise

      January 21, 2022 at 10:28 am

      5 stars
      This was the perfect curry meal! I substituted firm tofu because I have a milk allergy and it worked brilliantly. The flavours really are amazing!

      Reply
    10. Anjali

      January 21, 2022 at 8:20 am

      5 stars
      Omg this really was so delicious and satisfying and I couldn't believe how quickly it all came together!

      Reply
    11. Tavo

      January 21, 2022 at 7:42 am

      5 stars
      I really enjoyed making this curry for dinner last night! It was way easier than I would have thought!

      Reply
    12. Chenee Lewis

      January 20, 2022 at 7:02 pm

      5 stars
      Perfectly spiced and so delicious! I'm doing plant based meals a lot this month so I was so happy to find this recipe!

      Reply
    13. Jamie

      January 20, 2022 at 6:55 pm

      5 stars
      All the spices were so delicious with this curry! It's satisfying and so flavorful!

      Reply
    14. Lauren

      January 20, 2022 at 6:50 pm

      This paneer curry is such a delicious and filling meal. The whole family loved it.

      Reply
    15. Pam

      January 20, 2022 at 6:48 pm

      5 stars
      The flavor combinations in this curry were absolutely magnficient!

      Reply
    16. Tavo

      January 20, 2022 at 5:50 pm

      5 stars
      I need to give this recipe a try ASAP! Paneer Curry is one of my favorite dishes and I always have it as my first delivery comfort food, but your recipe made me realize that it is super easy to make and I love cooking!

      Reply

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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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