This modern Indian curry is a tomato-based paneer dish with spinach, warm spices, and a little cream for a smooth, savory sauce. It takes inspiration from North Indian paneer gravies, while keeping the method straightforward enough for a weeknight; curry recipes vary widely by region and household, so this is one useful version rather than a single definitive style.
Ingredients
- 2 tablespoons neutral oil (30 ml), such as canola or sunflower oil
- 1 large yellow onion, finely diced (about 1 cup or 200 g)
- 1 tablespoon finely grated fresh ginger (15 g)
- 3 garlic cloves, finely chopped or grated (about 9 g)
- 1 teaspoon cumin seeds (2 g)
- 2 teaspoons ground coriander (4 g)
- ½ teaspoon ground turmeric (about 1.5 g)
- 1 teaspoon Kashmiri chili powder (about 2 g), or ¼–½ teaspoon cayenne for more heat
- 1 tablespoon tomato paste (16 g)
- 1 can crushed tomatoes, preferably unsalted (14.5 ounces or 411 g)
- ¾ cup water (180 ml), plus a little more if needed
- 1 teaspoon fine salt (6 g), then more to taste
- 14 ounces paneer, cut into ¾-inch cubes (400 g)
- ⅓ cup heavy cream (80 ml)
- 3 packed cups baby spinach (about 3 ounces or 90 g)
- 1 teaspoon garam masala (2 g)
- 1 tablespoon dried kasuri methi, crumbled (about 1 g), optional
- 1 tablespoon fresh lemon juice (15 ml)
- ¼ cup chopped fresh cilantro (about 10 g), for serving
Instructions
- Prepare the ingredients. Dice the onion finely so it softens evenly, grate the ginger, chop the garlic, and cut the paneer into bite-size cubes. Measure the spices and open the tomatoes before you start cooking; the brief spice-toasting step moves quickly. If the paneer is very firm or squeaky, cover the cubes with warm water while you prep, then drain and pat them dry before adding them to the curry.
- Warm the oil and soften the onion. Set a heavy saucepan or deep sauté pan over medium heat. Add the oil and let it warm for about 1 minute. Stir in the diced onion and cook for 8 minutes, stirring every minute or two, until it is soft and translucent with lightly golden edges. Lower the heat slightly if the onion starts to brown rapidly; a gentle softening builds sweetness without making the finished sauce taste burnt.
- Add the aromatics and whole spice. Stir in the ginger, garlic, and cumin seeds. Cook for 1 minute, stirring constantly, until fragrant. Add the ground coriander, turmeric, and Kashmiri chili powder and stir for about 30 seconds. The spices should smell aromatic, not scorched. If the pan looks dry, add a tablespoon of water rather than letting the ground spices stick.
- Cook the tomato base. Mix in the tomato paste, then add the crushed tomatoes, ¾ cup water, and salt. Stir well, scraping the bottom of the pan to loosen any browned onion or spice. Bring the sauce to a gentle bubble, then cook uncovered for 8 minutes, stirring occasionally. This reduces the raw, sharp taste of the tomatoes and gives the paste a chance to blend into the sauce.
- Simmer until the sauce comes together. Reduce the heat to low and simmer the tomato mixture for 10 minutes, stirring once or twice. It should look thicker and less watery, with small bubbles around the edges. For a particularly smooth curry, carefully blend the sauce with an immersion blender before continuing, keeping the blender head submerged to limit splashes. Blending is optional; leaving the onion and tomato pieces gives the curry a more rustic texture.
- Add paneer and cream. Stir in the paneer cubes and cream, then simmer gently for 5 minutes. Avoid a hard boil, which can make the dairy look grainy and the paneer feel firmer. Turn the cubes carefully with a spoon so they warm through without breaking. Taste the sauce and adjust the salt. If it has become thicker than you like, add water a tablespoon at a time until it coats the paneer but still flows easily from a spoon.
- Finish with spinach and seasoning. Fold in the spinach and cook for about 1 minute, just until wilted. Stir in the garam masala, crumbled kasuri methi if using, and lemon juice. Taste once more: add a pinch of salt if the tomato flavor seems flat, a little lemon if it tastes heavy, or a splash of water if the sauce has tightened. Remove the pan from the heat and scatter cilantro over the top.
Tips
- Choose a chili powder carefully. Kashmiri chili powder brings mild heat and a red color. It is not the same as many American chili powders, which often contain cumin and other seasonings. If you cannot find it, use a small amount of cayenne for heat and, if available, a pinch of sweet paprika for color. Start modestly; you can add heat at the table.
- Keep the heat moderate after adding cream. A vigorous boil can cause the sauce to separate and can toughen paneer. Gentle bubbling is enough to warm the cheese and let it take on the flavor of the tomato gravy. If the pan gets too hot, lift it off the burner briefly and stir.
- Use a suitable tomato substitute if needed. A 14.5-ounce can of diced tomatoes works in place of crushed tomatoes; blend the sauce for a smoother finish or leave it chunky. Fresh tomatoes can vary in acidity and water content, so canned tomatoes are the more consistent choice here. If using fresh, use about 1 pound (450 g) ripe tomatoes and simmer until fully soft and reduced.
- Kasuri methi is optional but distinctive. Dried fenugreek leaves add a gently bitter, savory aroma often associated with North Indian-style gravies. If unavailable, omit them rather than substituting fenugreek seeds, which are much more intense and can make the curry bitter. The dish will still be flavorful from the other spices.
Serving Suggestions
Serve the curry hot over basmati rice, with naan, roti, or another flatbread for scooping up the sauce. A simple side of cucumber, sliced red onion, and lemon adds a cool, crisp contrast; plain yogurt can also temper a spicy batch. For a fuller meal, pair it with a vegetable side such as roasted cauliflower or sautéed green beans. If serving rice, start it while the sauce simmers so both are ready together.
For a dinner spread, put the cilantro, lemon wedges, and extra chili at the table so everyone can adjust their own bowl. The gravy is rich enough to stand on its own, so a small portion of rice or bread per person is usually plenty. If you want to stretch the meal, offer a bowl of lentils or a simple salad alongside it rather than adding more paneer to the pot.
Variations
Make it dairy-free: Replace the cream with an unsweetened, unflavored cashew cream or coconut cream. Cashew cream keeps the sauce mellow and relatively close in texture; coconut cream adds a noticeable coconut aroma, which shifts the flavor. Use a firm tofu in place of paneer for a fully plant-based version. Pat the tofu dry and cube it, then add it at the same point as the paneer; it will be softer and less rich.
Make it richer or lighter: For a more indulgent sauce, stir in a tablespoon of butter with the cream. For a lighter finish, use half-and-half, though the sauce will be less thick and should not be boiled. You can also add another cup of spinach or a cup of cooked peas. Add peas with the paneer so they have time to heat through.
Adjust the heat and texture: Omit the chili powder for a mild curry, or add a finely chopped green chili with the ginger and garlic for a sharper, fresher heat. To make the sauce thicker without extra cream, simmer it for a few more minutes before adding the paneer. For a looser curry, add warm water gradually; adding a large amount at once can dilute the seasoning.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The curry keeps for 3–4 days in the refrigerator. Paneer firms as it chills, so the sauce may seem thicker the next day; that is normal. For longer storage, freeze in a well-sealed freezer-safe container for up to 2 months for best quality. The cream and spinach may change texture slightly after thawing, but stirring while reheating helps bring the sauce back together.
Reheat only the portion you plan to eat, either in a saucepan over low heat or in the microwave in short bursts, stirring between intervals. Add a splash of water if the sauce is too thick, and heat leftovers to 165°F (74°C), as advised for reheated leftovers. Avoid repeatedly cooling and reheating the whole batch. Thaw frozen curry in the refrigerator overnight when possible, then reheat it thoroughly; do not leave it at room temperature to thaw.
Frequently Asked Questions
Can I make this curry ahead?
You can make the tomato sauce up to 2 days ahead, cool it promptly, and refrigerate it covered. When ready to serve, bring the sauce to a gentle simmer, add the paneer and cream, and continue with the spinach and finishing seasonings. This keeps the paneer from sitting in the sauce longer than necessary and makes it easier to serve it with a freshly cooked texture.
Do I need to fry paneer before adding it?
No. This recipe adds paneer directly to the simmering sauce, which keeps the steps simple and gives the cubes a soft texture. If you prefer a browned exterior, sear the cubes separately in a lightly oiled skillet until golden on several sides, then add them to the sauce for the final few minutes. Browning adds a toasted flavor but is not required for the paneer to be ready.
Why did my paneer turn rubbery?
Paneer can become firm if it is cooked too long or at a rolling boil. Keep the curry at a gentle simmer and add the cubes only for the final 5 minutes, as directed. Some packaged paneer is naturally firmer than fresh paneer; soaking its cubes briefly in warm water before cooking can soften them. Drain and pat them dry so the extra water does not thin the sauce.
Can I use paneer from the freezer?
Yes. Thaw it in the refrigerator, then drain any liquid and cut it into cubes. If the thawed paneer feels particularly firm, a short soak in warm water can help. Avoid putting frozen cubes straight into the curry because they cool the sauce unevenly and may release water as they thaw.
What can I use instead of paneer?
Firm tofu is the easiest plant-based alternative; it has a milder flavor and a softer, less creamy bite. Halloumi can work if paneer is unavailable, but it is saltier and has a springier texture, so reduce the added salt and taste before seasoning at the end. Neither replacement tastes exactly like paneer, but both pair well with the tomato and spice base.
How can I tell whether the sauce is seasoned properly?
Taste after the paneer has warmed and again after adding the lemon. The sauce should taste savory, gently spiced, and slightly tangy, not sharply acidic or overwhelmingly salty. A small pinch of salt can make tomato flavors clearer; lemon brightens a sauce that tastes heavy. Make adjustments in small amounts, since both are easier to add than to correct.
Related
- Peruvian Roasted Chicken with Aji Verde and Crispy Skin
- Mutton Stew: A Slow-Simmered Recipe for Tender Meat
- Mutton Curry: What It Is and How to Make It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).