Basic Indian Curry with Paneer

Basic Indian Curry with Paneer


"A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used."


45 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  2. Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
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  1. 19 Ratings


As an Indian who recently moved into my own apartment and realized I don't know how to make Indian food, I must say this was pretty good. Made a few adjustments though. First of all, if you ca...

Very good curry recipe. I made it without the serrano peppers (my husband likes his Indian food MILD.) and added tobasco at the table to taste. I tried homemade paneer for this one - it didn't t...

A good, solid recipe that's easily adaptable to whatever veggies you happen to have on hand. I used fresh paneer (easy to make at home if you can't find it) and that really gave the dish a fres...