Paneer Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Paneer curry features creamy chunks of paneer cheese in a fragrant, mild butter-style curry sauce with aromatic spices like garam masala and cardamom. The sauce is enriched with cream and tomato for richness. Mild enough for families, but easily spiced up with fresh chillies for heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large onion (peeled and roughly chopped)
- 4 cloves garlic (peeled)
- 1 thumb-sized piece fresh ginger (peeled and roughly chopped)
- 3 tbsp unsalted butter
- 1 tbsp oil
- 1/4 tsp salt
- 1 1/2 tbsp garam masala
- 1 tbsp medium-heat curry powder
- 1 tsp paprika
- ½ tsp cinnamon
- 180 ml (3/4 cup) vegetable stock
- 400 ml (14oz) passata
- 2 tbsp tomato puree (paste in USA)
- 2 tsp sugar
- 6 cardamom pods
- 175 ml (¾ cup) double (heavy) cream
- 450 g (1 lb) paneer cheese (, chopped into bite-size chunks)
- Fresh coriander (cilantro) (roughly chopped)
- Thinly sliced red onion
- Nigella seeds
- Naan bread
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
- 10m
- Cook
- 25m
- Sodium
- 839mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1066mg
- Calcium
- 755mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 839MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.