Paneer Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian paneer curry capturing flavors of traditional makhani and tikka masala dishes with creamy tomato sauce and warm spices. A vegetarian main served with rice or bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.8 lbs Paneer (800 grams, cut into cubes)
- 1 tablespoon olive oil (or coconut oil)
- 1 tablespoon butter
- 1 medium onion (finely diced (about 1 cup))
- 1 tablespoon ginger (minced/grated/paste)
- 1 tablespoon garlic (minced/rated/paste)
- 1 tablespoon chopped green chilies
- 1 teaspoon salt
- 2 tablespoons coriander seed powder
- ½ tablespoon chili powder (optional for extra heat)
- 2 teaspoon turmeric powder
- 2 teaspoon garam masala
- 3 cups tomato puree (passata or crushed tomatoes)
- 1 tablespoon crushed Kasuri methi (dried fenugreek leaves)
- ½ cup heavy cream
- ¼ cup cilantro (coriander, chopped, to garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 463mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 757mg
- Calcium
- 613mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.