Tomato Cream Paneer Curry with Fresh Cilantro
Paneer simmered in a creamy tomato sauce with aromatic spices, finished with a touch of fresh cilantro. This indian-inspired vegetarian ready in about 35 minutes pairs paneer, tomato puree, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 8 oz paneer
- 1 cup tomato puree
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 cup cilantro
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp butter in a skillet over medium heat. Add 8 oz paneer (cut into 1-inch cubes) and cook until golden brown on all sides, about 3 minutes per side. Set aside.
- Step 2: In the same skillet, melt the remaining 1 tbsp butter over medium heat. Add 1 tbsp ginger-garlic paste and sauté for 1 minute until fragrant.
- Step 3: Add 1 cup tomato puree and cook for 5 minutes until the oil separates from the sauce.
- Step 4: Stir in 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric, and salt to taste. Cook for 1 minute.
- Step 5: Pour in 1/2 cup heavy cream and bring to a gentle simmer.
- Step 6: Add the cooked paneer cubes and simmer for 5 minutes.
- Step 7: Stir in 1/4 cup fresh cilantro and 1/2 tsp garam masala, and cook for 1 minute. Remove from heat.
Frequently asked questions
How long does Tomato Cream Paneer Curry with Fresh Cilantro take to make?
Total time is about 35 minutes (15 min prep + 20 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 Tomato Cream 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 paneer from drying out.
Can I substitute ingredients in Tomato Cream 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 Tomato Cream 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 Tomato Cream 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.
What others are saying
- ★★★★★
The fresh cilantro at the end made all the difference. Served with rice and naan, it was a hit.
- ★★★★★
The paneer was so tender and the tomato cream sauce was perfect. My family loved it!
- ★★★★☆
The recipe was great, but the cream made it a bit heavy for my taste. Next time I'll use less.
