Basic Indian Curry with Paneer Recipe -
Basic Indian Curry with Paneer Recipe
  • READY IN 45 mins

Basic Indian Curry with Paneer

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2008

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 can get whole garam masala (combo of cumin seeds, corriander seeds, bay leaves, fennel seeds, cloves, cinnamon, and cardamom) it makes all the difference. Fry it up before you add the onions until it gets fragrant. Also, instead of adding cream, add a tablespoon or two of light sour cream. Adds the creaminess without so many calories. Since its cold, make sure you temper it (add some of the hot curry sauce into the sour cream to bring up the temperature so it doesn't curdle then add the hot sour cream mix). Also, since I'm a health freak, instead of adding peas and paneer, use edamame (soy) beans and fried tofu chunks. Lastly, make sure you simmer the sauce at the end for a while, gets rid of the canned tomato taste. Not quite authentic recipe, but easy and tasty.

Most Helpful Critical Review
Jul 14, 2011

Too many peas!!! Seriously, cut the peas in half and add more paneer or Tofu.

Sep 04, 2006

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 turn out well, and my paneer melted into the curry. Fabulous combination of spices, though. My husband says it's the best curry I've made so far.

Oct 04, 2010

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 fresh, homemade taste. It's a mild dish, so I added some cracked red pepper at the end just to bump up the heat a bit. Otherwise, I made it as written and it came out perfectly.

Jun 07, 2010

Very good as written. My variation is to add some cubed potatoes in addition to the peas, skip the peppers and up the spices, and use condensed canned tomato soup instead of the pureed tomatoes + ketchup. This variation is by far and away the best curry I've ever made.

Feb 13, 2008

I love peas, love paneer, love Indian food. This was perfect. The spices took some playing around with, and I definitely recommend adding a good slosh of heavy cream. Oh, and I used a 9oz microwaveable package of peas - that was more than plenty. This was awesome served over plain basmati rice, with paratha to scoop up the sauce. Thanks!

Jan 11, 2010

This was the favorite when I made a couple of different dishes. I made the paneer with the buttermilk recipe from this site. And I used the light sour cream suggestion from another review, at least 1/2 cup. The frozen peas and tomato puree make this dish fairly quick and easy to make.

Jul 18, 2011

Easy and yummy. I skipped the peppers so it wasn't spicy for the kids.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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