If you’re looking for a light yet flavorful curry, this Creamy Paneer Recipe (No Cream No Butter) is just what you need. It’s rich, silky, and comforting — without using any heavy cream or butter. Cashews give the gravy a naturally creamy texture, making it a healthy and delicious option for everyday meals or quick weeknight dinners. Serve it with roti, naan, or rice for a satisfying, wholesome Indian meal.
WHY YOU’LL LOVE THIS RECIPE
Made with simple, everyday ingredients. This recipe requires basic ingredients.
Light and flavorful — no heavy cream or butter needed, made with wholesome ingredients.
Kid-friendly, as it’s not at all spicy and light on stomach.
Perfect for vegetarians and can be made vegan using tofu.
INGREDIENTS
For the Base Gravy
- Onion – roughly chopped into big pieces (helps give the gravy a rich, smooth texture once blended and saves time for the preparation)
- Tomatoes – fresh and ripe, for a naturally sweet and tangy base
- Cashews – add body and creaminess without using butter or cream
- Bay leaf – adds a gentle, earthy aroma
- Ginger – for a warm, fresh flavor
- Green chili – optional, adjust to your spice preference, or you can use whole dried kashmiri chili for a different spice profile.
- Water – to pressure cook and blend the gravy into a smooth, silky consistency
Tempering
- Oil or ghee – use any neutral oil or light ghee for a balanced flavor
- Bay leaf – adds depth to the aroma
- Cardamom pods – infuse a soft, sweet spice note into the curry
For the Final Curry
- Paneer – fresh and soft, cut into cubes
- Kasuri methi (dried fenugreek leaves) – lightly toasted and crushed for a lovely nutty aroma
- Salt – to balance the flavors
- A small pinch of sugar – enhances the tomato base and rounds out the taste
WATCH HOW TO MAKE CREAMY PANEER
HOW TO MAKE CREAMY PANEER RECIPE
- Prepare the base gravy
Roughly chop the onion and tomatoes into larger pieces. In a pressure cooker, add the chopped onion, tomatoes, cashews, bay leaf, ginger, and green chili along with a cup of water. Pressure cook on medium heat for 3 whistles, then let the pressure release naturally. Set aside the cooked mixture to cool slightly. - Prepare the paneer
While the gravy cools, cut the paneer into equal-sized cubes. Place the cubes in a bowl, sprinkle with a little salt, and pour hot water over them. This keeps the paneer soft, moist, and lightly seasoned - Blend the gravy
Once cooled, remove the bay leaf, then blend the mixture into a smooth, creamy paste — no additional water needed. This forms the flavorful base of your creamy paneer curry. - Tempering
Heat a little oil in a pan over medium-low heat. Add a bay leaf and cardamom pods, sauté for a few seconds, then carefully add the blended gravy (it may sputter a bit). - Cook the curry
Add a pinch of sugar and salt to taste, and cook the gravy gently for 2 minutes on low flame. Then fold in the paneer cubes and kasuri methi. Mix gently and simmer for a couple of minutes to allow flavors to meld. - Garnish & serve
Sprinkle a little more kasuri methi on top for aroma and garnish. Your Creamy Paneer is now ready to serve warm with roti, naan, or rice.
CREAMY PANEER RECIPE : FAQs
Yes! Firm tofu works beautifully as a paneer substitute. Just cut it into cubes and boil in salted hot water for 2–3 minutes to improve texture and flavor.
This version uses cashews to create a naturally creamy texture without any heavy cream or butter — making it lighter yet rich in flavor.
Absolutely. You can prepare and refrigerate the base gravy for up to 2 days, or freeze it for a month. Just reheat, add paneer, and finish cooking before serving.
Soak the paneer cubes in hot salted water for a few minutes before adding them to the gravy. It helps them stay soft and flavorful.
It pairs perfectly with roti, naan, paratha, or steamed basmati rice. Add a side salad or cucumber raita for a wholesome meal.
Creamy Paneer Curry | Light, Simple & Healthy | No Butter No Cream
Ingredients
For base gravy
- Onion ½ medium (1 heaped cup roughly chopped in bigger pieces)
- Tomato 2 ( approx. 200g) (Roughly chopped in bigger pieces)
- Cashews 15 no.
- Bay leaf 1
- Ginger 1 inch (7g)
- Green chili 1
- Water 1 cup
Tempering
- Oil ½ tbsp
- Bay leaf 1
- Cardamom pods 4 no.
For the final curry
- Paneer 300g (cubed)
- Kasuri methi 1 tbsp + some more for garnishing (lightly tossed in hot pan and crushed)
- Salt to taste
- Sugar ½ tsp
Instructions
- Cook the base: Pressure cook onion, tomatoes, cashews, bay leaf, ginger, and green chili with 1 cup water for 3 whistles. Let the pressure release naturally and cool slightly.
- Soak the paneer: Cut paneer into cubes. Sprinkle a little salt and pour hot water over them. Set aside to keep paneer soft and moist.
- Blend: Remove the bay leaf, then blend the mixture into a smooth paste — no extra water needed.
- Tempering: Heat oil, add bay leaf and cardamom pods, and sauté for a few seconds. Carefully add the blended gravy (it may sputter).
- Cook: Add sugar and salt. Stir well and cook on low for 2 minutes. Add paneer and kasuri methi. Mix gently and simmer for a couple of minutes.
- Garnish u0026 serve: Sprinkle a little more kasuri methi and serve warm with roti, naan, or rice.
