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Spiced Paneer Tomato Curry Recipe

Spiced Paneer Tomato Curry recipe


This is a yummy curry with cheese called paneer. It's like a stew with tomatoes, spices, and cheese cubes. You cook it in a pan and eat it with bread or rice. It's creamy and has a little spice, but not too much.


2 medium Onions
4 cloves Garlic
3 cm piece Ginger
5 Tbsp Tomato Paste
1 Cinnamon Stick
1/2 Tsp Paprika
1 Tsp Curry Powder
300 ml Vegetable Stock
100 ml Heavy Cream
50 g Unsalted Butter
1 Tsp Dried Kasuri Methi
400 g Paneer
A handful of Fresh Cilantro
4 Naan Breads
2 Tbsp Olive Oil
Salt to taste
Black Pepper to taste


Cut the paneer into 2 cm cubes.
Heat 1 Tbsp of olive oil in a pan over medium heat. Add the paneer cubes and fry until golden on all sides, about 8 minutes. Remove paneer from the pan and set aside.
Finely chop the onions, garlic, and ginger.
In the same pan, add another 1 Tbsp of olive oil. Add the onions and cook for about 10 minutes until they are soft and golden.
Add the garlic and ginger to the pan and cook for 2 more minutes.
Stir in the tomato paste, cinnamon stick, paprika, and curry powder, and cook for another 2 minutes.
Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for 5 minutes.
Remove the cinnamon stick. Use an immersion blender to blend the sauce in the pan until smooth.
Add the heavy cream, butter, and dried kasuri methi to the sauce. Stir well and season with salt and pepper to taste.
Return the paneer to the pan and simmer for another 5 minutes, or until the paneer is heated through.
Chop the cilantro and sprinkle it over the curry before serving.
Warm the naan breads in a dry pan or in the oven and serve alongside the curry.

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