Lazy Paneer Curry

If comfort is what you need right now this lazy Paneer curry is just that! Served up with some warm basmati rice or naan. It’s a recipe you will make time and time again. Soft paneer cubes are coated with a delicious masala spice mix, seared then added into the velvety soft curry sauce. Made with onion, spices, tomatoes, cashew nuts, and buttermilk.

Similarly to butter chicken, this recipe is a little lighter on the calories as we’ve swapped out the butter for buttermilk. However, it is just as delicious and a favorite Indian curry to make.  After you watch this video you’ll learn how to make a restaurant worthy paneer curry at home. It’s honestly so easy and only takes 15 minutes to make.

Meal prep this paneer curry for the week or prepare a big batch of the curry sauce and store it in the freezer for future weeknight curries. I usually buy my paneer from carrefour and in this recipe, I really like the taste of the sirimon cheese paneer.

Lazy Paneer Curry

Jemutai If comfort is what you need right now this lazy Paneer curry is just that! Served up with some warm basmati rice or… Mains Lazy Paneer Curry Indian

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Serves: 3 Servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 500 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

Masala Spice Mix

• Curry Powder 1tsp
• Paprika 1tsp
• Salt ½ Tsp
• Chili powder ¼ tsp

• Paneer 250g
• 1 Red Onion Chopped
• Ginger & Garlic Paste 1tbsp
• 2 Tomatoes Chopped
• 1/4 cup Cashew Nuts soaked 
• 1/2 Cup Buttermilk (Mala)
• Olive oil 2 Tbsp 
• 1/2 Tsp Dried Mixed herbs/Fenugreek
• Cinnamon ¼ tsp
• Dhania (Cilantro) to garnish

METHOD

1. Soak cashew nuts in ¾  cup of hot water then set aside.
2. Slice paneer into equal cubes, coat with half the masala mix, add to a saucepan with some oil and cook for 2-3 mins until all sides are evenly browned. Set aside in a bowl.
3. In the same pan cook the onion & remaining spice mix for  2 -3 mins until lightly browned. Add in ginger garlic paste followed by chopped tomatoes. Cover & cook on medium for another 2 mins. 
4. Next, combine the blended cashew nut paste & buttermilk, and add it to the onion & tomato mixture, with a pinch of salt, cinnamon, and mixed herbs. Simmer for 2-3 mins until garvey thickens then blend into a smooth sauce.
5. Add the blended sauce back into the pan gently heat on low then add back the paneer chunks and cook for 1 min. Garnish with freshly chopped dhania (cilantro)
6. Serve and enjoy!

Jemutai's TIPS

Meal prep this paneer curry for the week or prepare a big batch of the curry sauce and store it in the freezer for future weeknight curries.

LAZY PANEER CURRY RECIPE VIDEO