Paneer Tomato Recipe – Authentic Indian Paneer Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Tomato Recipe – Authentic Indian Paneer Curry

Hey everyone! If you’re craving a comforting, flavorful Indian curry that comes together fast, you’re in the right place. This Paneer Tomato recipe is a staple in my kitchen – it’s one of the first dishes I learned to make when I started exploring Indian cooking, and it’s been a family favorite ever since. It’s simple, satisfying, and bursting with fresh tomato goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Tomato curry is seriously a weeknight winner. It’s ready in under 20 minutes, requires minimal ingredients, and delivers a huge flavor punch. Plus, it’s naturally vegetarian and can easily be adapted to suit your spice preference. Honestly, it’s the perfect dish when you want something delicious without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing Paneer Tomato curry:

• 300 grams paneer, cubed
• 250 grams tomatoes, chopped (about 2 medium)
• 1 tablespoon vegetable oil
• Salt to taste
• 1 teaspoon red chili powder
• 2-3 tablespoons fresh coriander leaves, chopped
• 1 green chili, finely chopped (adjust to your spice level!)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Paneer Quality: Seriously, good paneer makes all the difference. I prefer using fresh, soft paneer. If you can find it, get it! If using store-bought, soaking it in warm water for 10-15 minutes before using will soften it up nicely.
• Tomato Variety: Ripe, juicy tomatoes are key. Roma or plum tomatoes work beautifully because they have less water content.
• Chili Heat Level: I like a little kick, so I usually use 1-2 green chilies. Feel free to adjust this based on your preference. You can even remove the seeds for a milder flavor.
• Oil Type: Traditionally, vegetable oil is used, but you can also use sunflower oil or even a light olive oil. In some regions of India, mustard oil is used for a more pungent flavor – it’s an acquired taste, but worth trying if you’re feeling adventurous!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the vegetable oil in a pan over medium heat. Once hot, add the chopped tomatoes and green chili.
2. Sauté for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to break down. You want them nice and mushy!
3. Season with salt and red chili powder. Give it a good stir and cook for another minute, letting the spices bloom. This is where the magic happens!
4. Gently add the paneer cubes to the pan, coating them in the tomato mixture. Be careful not to break the paneer – it’s delicate!
5. Simmer on low heat for 4-5 minutes, allowing the flavors to meld together beautifully. A gentle simmer is key here; you don’t want to overcook the paneer.
6. Finally, garnish with fresh coriander leaves and serve warm. Doesn’t that smell amazing?

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan. If you’re making a large batch, work in batches to ensure the paneer cooks evenly.
• For a richer flavor, you can add a pinch of garam masala along with the red chili powder.
• If the sauce is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Paneer Alternatives: Use firm or extra-firm tofu instead of paneer. Press the tofu to remove excess water before cubing and adding it to the curry.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check your chili powder to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: During Navratri or Janmashtami, many people avoid onion and garlic. This recipe is perfect as is, as it doesn’t require either!

Serving Suggestions

This Paneer Tomato curry is fantastic with:

• Steaming hot basmati rice – a classic pairing!
• Warm, fluffy naan bread – perfect for soaking up all that delicious sauce.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers? Yes, please! Store any leftover Paneer Tomato curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this dish suitable for beginners? Absolutely! It’s a really easy recipe, even if you’ve never made Indian food before.
• Can I use canned tomatoes? Yes, you can! Use about 400 grams of crushed or diced canned tomatoes.
• How can I adjust the spice level? Reduce or increase the amount of green chili and red chili powder. You can also add a pinch of cayenne pepper for extra heat.
• What is the best type of paneer to use? Fresh, soft paneer is ideal, but store-bought paneer works too. Soaking it in warm water helps soften it.
• Can I make this ahead of time? You can prepare the tomato base ahead of time and store it in the refrigerator. Add the paneer just before serving.