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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."
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1 h 5 m servings 433 cals
Serving size has been adjusted!
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
  2. Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  3. 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. Garnish with cilantro.

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Read all reviews 17
  1. 20 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 ...

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 microw...

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 ...

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

This was very good. My husband is Indian and he really liked it. I don't know what "tomato puree" is so I used two 8 ounce cans of tomato sauce. I also used chili powder instead of serrano pe...

I just made this today; it's terrific-I love Indian food but have no restaurant nearby to get my fix. It's easy, and the flavor is wonderful. I'll definitely make it again!

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