Homemade Paneer Curry — Comfort in a Bowl

I've always believed that the best recipes are the ones that transport you—straight to a warm, aromatic kitchen where simplicity reigns supreme. Butter paneer curry does just that for us. It's not the ultra-traditional version with a dozen spices and hours of simmering; this is our American twist, streamlined for busy weeknights yet bursting with that creamy, comforting flavor.

So my wife is Indian, at least politically Indian. It's a story in itself. But suffice it say that when she told me that (pre-marriage) I had dreams of curry, naan, and biriani. Instead I got fermented fish, fermented bamboo, and other things I don't want to take about. So I had to make my own Indian food. One of the easiest and tastiest Indian dishes I've made is this Butter Paneer Curry. It started as Butter Chicken but I tried with paneer and everyone loved it so here we are!

Indian food always seemed so complicated to me. I have a curry book that I got on the $5 rack when bookstores still existed. Many of the dishes detail how you have to dry roast your herbs, grind, etc. So it sat on the book shelf and got little use. Now in the time of YouTube and countless recipes all over the internet I ultimately ended on this one. Like many things I make, this is some conglomeration of various recipes I've come across. I then try and simplify sings. Round up or down measurement or use the same amounts for all ingredients. But usually the spices very each time slightly based on my mood. Sometimes more cayenne, sometimes none. More honey or cream? try it out yourself.

What makes it legendary?

• No fancy equipment or rare ingredients.

• Quick prep and cook time.

• Customizable spice levels.

• Heavy cream that turns everything into a rich, cohesive dream.

It's beginner-proof.

It's versatile.

It vanishes from plates fast.

A Few Tips We've Learned

We keep it close to our simplified version, but here are some pointers that help:

• Use fresh garlic and ginger for the best aroma—grate them finely to avoid chunks.

• Start with less cream and adjust; it softens strong spices and perfects the color.

• Cook paneer briefly to keep it tender—overdo it, and it turns rubbery.

• Hide the leftovers immediately. Trust me.

This curry isn't just dinner.

It's comfort.

It's connection.

It's the reason we suddenly crave naan on a random Tuesday.

Make it for a family night.

Make it for friends.

Just maybe don't share the secret to its simplicity.

Get cooking with this foolproof recipe:

Ingredients:

• 1.5–2.5 lbs paneer, cut into 1-inch cubes

• 1 can tomato sauce

• 1 cup heavy cream (start with ½–¾ cup, adjust as needed)

• 2-4 Tbsp ghee or butter

• 1 Tbsp minced garlic

• 1 Tbsp minced ginger

• 1–2 tsp turmeric powder

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garam masala

• 1 tsp cumin powder

• 1 tsp Kashmiri chili (optional, for color and mild heat)

• ½–1 tsp cayenne pepper (optional, for spice)

• 1 Tbsp honey

• A few pinches fenugreek leaves (for finishing)

• Fresh cilantro for garnish (optional)

Instructions:

1. Cut the paneer into uniform 1-inch cubes—prep this first as it's the longest step.

2. Heat ghee in a deep pan over low heat. Add minced garlic and ginger, simmering until fragrant.

3. Stir in the spices (salt, paprika, garam masala, cumin, Kashmiri chili, cayenne, turmeric) to form a paste—add more ghee if it seems dry.

4. Mix in a quarter of the tomato sauce to prevent burning, then add the rest. Rinse the can with a little water, pour it in, cover, and simmer for about 10 minutes.

5. Add honey for a touch of sweetness to balance the flavors.

6. Sprinkle in fenugreek leaves.

7. Gently fold in the paneer cubes and cook for 2–3 minutes (keep it short for soft paneer).

8. Pour in heavy cream, adjusting for desired creaminess and color—aim for a vibrant orange.

9. Then garnish with cilantro, extra cream, or more leaves if you like.

10. Serve hot with naan or basmati rice.

Pro Tip:

• For flawless results, use a microplane for grating garlic and ginger—it saves time and ensures even distribution.

• Experiment with spice amounts to make it your own!

• User lower heat. Don't overcook garlic, spices, or the paneer.

Join us in the kitchen through our video tutorial below, where we share the full process with real-time tips, laughs, and a peek into our everyday cooking chaos.

https://www.youtube.com/watch?v=ksm9LvyINiE