Paneer Tomato Curry
Soft paneer cubes swimming in a tangy, lightly spiced tomato gravy. This quick North Indian curry comes together in 30 minutes with pantry staples and pairs beautifully with roti or steamed rice.
For 4 servings
- prep
Prep the ingredients.
1.Cut paneer into 1-inch cubes. Set aside.2.Roughly chop tomatoes, finely chop onions.3.Roughly chop ginger and garlic. Slit green chilies. - fry · ~3 min
Shallow fry the paneer cubes.
Heat 1 tablespoon oil in a pan over medium heat. Add paneer cubes and fry for 2-3 minutes, turning gently until light golden on all sides. Remove and set aside.
- temper · ~1 min
Make the tempering.
1.In the same pan, add the remaining 1 tablespoon oil.2.Add cumin seeds and let them crackle for 30 seconds.3.Add slit green chilies and sauté for 10 seconds. - saute · ~10 min
Build the aromatic base.
1.Add chopped onions and cook until translucent (3-4 minutes).2.Add ginger and garlic, sauté until raw smell disappears (1 minute).3.Add chopped tomatoes, stir well, and cook until soft and mushy (5-7 minutes).TIPThe tomatoes should break down completely and oil should start separating at the edges — that's when you know the masala is ready. - saute · ~1 min
Bloom the spice powders.
1.Lower the heat. Add turmeric powder, red chili powder, and coriander powder.2.Sauté for 30-40 seconds until fragrant. Don't let them burn.TIPLow heat prevents spice powders from burning and turning bitter. - simmer · ~7 min
Simmer the tomato gravy.
1.Add salt and water. Stir well and bring to a boil.2.Reduce heat and simmer for 5-7 minutes until gravy thickens slightly. - simmer · ~3 min
Add paneer and finish the curry.
1.Gently add the fried paneer cubes to the simmering gravy.2.Sprinkle garam masala on top.3.Simmer for 2-3 minutes so the paneer absorbs the flavors. - garnish
Garnish with fresh coriander leaves and serve hot.
Turn off the heat. Sprinkle chopped coriander leaves over the curry. Serve hot with roti, naan, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer gravy, replace water with fresh tomato purée and simmer until it thickens naturally.
- 2Fry the paneer cubes until just golden on the edges — over-frying makes them rubbery.
- 3Let the onions caramelize fully for a deeper, sweeter base before adding ginger-garlic.
- 4Cool leftover curry completely before refrigerating; paneer will absorb the gravy overnight and taste even better.
- 5If your tomatoes are not very ripe, add a pinch of sugar to balance the acidity.
- 6Slit the green chilies instead of chopping — this adds heat without overpowering the dish.
Adapt it for your goals.
Dairy-free / vegan
Replace paneer with firm tofu (pressed and cubed) and use plant-based oil — ideal for lactose-intolerant or vegan diets, with similar protein content.
low oilLow-oil
Skip shallow-frying the paneer; add raw cubes directly to the simmering gravy. This reduces oil by 40% while keeping the curry satisfying.
protein boostProtein boost
Stir in ½ cup of boiled chickpeas or green peas with the paneer — adds extra fiber and turns it into a heartier one-pot meal.
smoky variationSmoky variation
After finishing the curry, place a hot coal in a small steel bowl inside the pot, drizzle ghee over it, and cover for 2 minutes — adds authentic dhungar smokiness.
Why this is on our healthy list.
High in Protein
Paneer provides about 18 g of protein per 100 g, making this curry a great vegetarian protein source for muscle repair and satiety.
Rich in Lycopene
Tomatoes are packed with lycopene, a powerful antioxidant that may support heart health — cooking tomatoes actually increases its bioavailability.
Anti-Inflammatory Spices
Turmeric and ginger contain curcumin and gingerol, natural anti-inflammatory compounds that support joint and immune health.
Good Source of Iron
Cumin seeds and coriander powder contribute dietary iron, which aids in oxygen transport and energy metabolism.
Frequently asked questions
Yes, use 1 cup of puree and reduce the water to ½ cup — but fresh tomatoes give a brighter, more authentic flavor.
.webp)
