Spiced Tomato and Paneer Curry with Fresh Cilantro
A flavorful Indian curry combining soft paneer cubes simmered in a spiced tomato gravy enriched with fresh cilantro. This indian-inspired curry (vegetarian) ready in about 40 minutes pairs grams, cubed paneer, tomato puree, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250 grams, cubed paneer
- 1 cup tomato puree
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 inch piece, grated ginger
- 1, finely chopped green chili
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- to taste salt
- 2 tbsp oil
- 1/4 cup, chopped fresh cilantro leaves
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp oil in a deep pan over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until golden brown.
- Step 2: Add 3 minced garlic cloves, 1 inch grated ginger, and 1 finely chopped green chili; cook for 2 minutes until fragrant.
- Step 3: Stir in 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder; cook for 1 minute to toast the spices.
- Step 4: Pour in 1 cup tomato puree and 1/2 cup water; simmer for 10 minutes until the gravy thickens and oil starts to separate at edges.
- Step 5: Add 250 grams cubed paneer and salt to taste; gently mix and cook for 5 minutes to heat the paneer through.
- Step 6: Sprinkle 1/2 tsp garam masala and 1/4 cup chopped fresh cilantro; stir and cook for another minute before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Tomato and Paneer Curry with Fresh Cilantro take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Tomato and Paneer Curry with Fresh Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams, cubed paneer from drying out.
Can I substitute ingredients in Spiced Tomato and Paneer Curry with Fresh Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Tomato and Paneer Curry with Fresh Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Tomato and Paneer Curry with Fresh Cilantro vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
