Creamy Paneer Curry | Light, Simple & Healthy | No Butter No Cream
A light, flavorful paneer curry made without cream or butter — creamy, healthy, and perfect for a quick weeknight dinner.
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Servings: 4 servings
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.