Simple Paneer Curry Recipe for Chapathi & Roti

Simple paneer gravy recipe is perfect when you want a quick paneer side dish for chapathi without heavy cream or complicated cooking steps. This creamy homemade paneer gravy comes together in just 30 minutes using simple kitchen ingredients and gives rich restaurant-style flavors at home.

This paneer gravy recipe is one of those recipes I keep coming back to on busy weekdays. Nothing fancy, nothing complicated — just simple ingredients from the kitchen and a dish that’s ready before you know it. I usually make this when I need a quick side dish for chapathi or roti and don’t have the energy for anything elaborate.

What I love most about this recipe is the masala base. I use curd and cashews together, and that combination gives the gravy this creamy, restaurant-style richness without loading it up with butter or cream. If you’ve ever wondered how to get that thick, velvety texture at home — this is the trick.

One step I never skip is roasting the paneer before it goes into the gravy. Just a quick marination and a few minutes on the pan makes such a difference. The paneer picks up a little color, a slight smokiness, and it absorbs the masala so much better than if you just dropped it in raw.

The final result is mildly spicy, creamy, and just slightly smoky — the kind of gravy that works beautifully with roti, chapati, naan, jeera rice, or even plain rice if that’s what you have. The flavors are also quite similar to Afghani-style paneer gravy, but this version is much simpler, more homemade, and beginner-friendly

Why Paneer Is Great for Everyday Meals

• Paneer is a good source of protein, which helps keep you full for a longer time and supports muscle strength. That is one reason why many people like adding paneer to everyday meals.
• It is also rich in calcium, which is important for strong bones and teeth. Since paneer is soft, filling, and easy to cook, it becomes a simple way to include protein and calcium in homemade food.
• Another nice thing about paneer is that it can be used in many different ways. From simple gravies to quick stir-fries, it helps make meals more satisfying without needing too many ingredients.
• When prepared at home with balanced spices and moderate oil, paneer dishes can be both comforting and wholesome for regular meals.

So this simple homemade paneer gravy can also be a good addition to your healthy everyday meal menu.

How to make Simple Paneer Gravy Recipe (Step by Step )

Step 1: Marinate the Paneer

• In a mixing bowl, add paneer cubes, curd, pepper powder, ginger garlic paste, and garam masala.
• Mix everything gently until the paneer cubes are well coated.
• Keep it aside and allow the paneer to marinate for 15 minutes.

Note : After marinating the paneer, start preparing the gravy base meanwhile. By the time the masala paste is ready, the paneer will also be perfectly marinated, making the cooking process faster and easier.

Step 2: Prepare the Gravy Base

• Heat 1 tablespoon oil in a pan over medium flame.
• Add roughly chopped onions, cashews, green chillies, garlic cloves, and ginger.
• Saute everything until the onions become soft and slightly translucent.
• Now add a handful of chopped coriander leaves and saute for another 2 minutes until the leaves shrink slightly.
• Turn off the flame and allow the mixture to cool completely.
• Transfer the cooled mixture to a blender jar.
• Add curd and grind into a smooth creamy paste.

Step 3: Roast the Paneer

• Heat 2 tablespoons oil in the same pan.
• Add the marinated paneer cubes and roast them on medium flame until golden brown on all sides.
• Remove the roasted paneer and keep it aside.

Step 4: Prepare the Gravy

• In the same pan, add 1 tablespoon oil.
• Once hot, add fennel seeds, bay leaves, cloves, cardamom, and cinnamon stick.
• Saute for a few seconds until aromatic.
• Now add the prepared masala paste and mix well.
• Add Kashmiri chilli powder, coriander powder, cumin powder, and salt.
• Mix everything well and cook on medium flame.
• Pour water as needed to adjust the gravy consistency.
• Close the lid and cook for about 10–15 minutes until the raw smell disappears and the gravy becomes creamy.

Step 5: Finish the Paneer Gravy

• Add kasuri methi and roasted paneer cubes.
• Mix gently and close the lid.
• Cook for another 5 minutes on low flame so the paneer absorbs the gravy flavors.
• Serve hot with chapathi, roti, naan, jeera rice, or pulao.

Tips & Variations for homemade paneer curry

• Roast the paneer on medium flame to get a nice golden color without making it rubbery.
• Do not overcook the paneer after adding it to the gravy, or it may turn hard.
• Adding cashews and curd gives the gravy a naturally creamy texture without needing heavy cream.
• If the gravy becomes too thick, add a little hot water and adjust the consistency.
• Kasuri methi adds a beautiful restaurant-style flavor, so do not skip it.
• You can add 1–2 tablespoons fresh cream at the end for an extra rich taste.
• For a spicier version, increase the green chillies or pepper powder slightly.
• This paneer gravy tastes even better after resting for a few minutes as the paneer absorbs the flavors well.
• You can also add capsicum or green peas for a simple variation.
• This creamy homemade paneer gravy has flavors similar to restaurant-style Afghani paneer but is made with simple ingredients at home.

If you enjoy simple Indian breakfast recipes, try this soft and comforting Soft Chapathi Recipe that pairs perfectly with this paneer gravy.
Looking for another easy side dish idea? Check out this flavorful Easy Side Dish for Chapathi for everyday meals.
You can also serve this creamy paneer gravy with homemade dosa recipes like this Soft Coconut Dosa Recipe.
This paneer side dish also pairs well with our easy Kadalai Maavu Dosa Recipe

Simple Paneer Gravy Recipe

This simple paneer gravy recipe is creamy, flavorful, and perfect as a side dish for chapathi, roti, naan, or rice. Made with roasted paneer, curd, cashews, and aromatic spices, this homemade paneer curry has rich restaurant-style flavors with an easy cooking method.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Breakfast, dinner, Main Course

Cuisine: Indian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

For Paneer Marination & Roasting

• 200 grams paneer cubes
• 1 tbsp curd
• 1 tbsp pepper powder
• ½ tbsp ginger garlic paste
• ¼ tbsp garam masala
• 2 tbsp oil

For Paneer Gravy

• 1 tbsp oil
• 2 medium onions roughly chopped
• 10 cashews
• 3 green chillies
• 4 garlic cloves
• 1 inch ginger
• Handful of coriander leaves
• 3 tbsp curd

Whole Spices

• ¼ tbsp fennel seeds
• 2 bay leaves
• 2 cloves
• 2 cardamom pods
• 1 small cinnamon stick

Spice Powders

• 1½ tbsp Kashmiri chilli powder
• 1 tbsp coriander powder
• ½ tbsp cumin powder
• Salt as needed

Other Ingredients

• ½ cup water as needed
• 1 tbsp kasuri methi

Equipment

• cooking pan
• Blender

Method

 

1. Step 1: Marinate the Paneer
2. In a bowl, add paneer cubes, curd, pepper powder, ginger garlic paste, and garam masala. Mix gently and marinate for 15 minutes.
3. Step 2: Prepare the Gravy Base
4. Heat oil in a pan and saute onions, cashews, green chillies, garlic, and ginger until soft. Add coriander leaves and saute for 2 minutes. Cool completely.
5. Transfer to a blender, add curd, and grind into a smooth paste.
6. Step 3: Roast the Paneer
7. Heat oil in a pan and roast the marinated paneer cubes until golden brown. Remove and keep aside.
8. Step 4: Make the Gravy
9. In the same pan, heat oil and add fennel seeds, bay leaves, cloves, cardamom, and cinnamon.
10. Add the prepared masala paste and mix well.
11. Add Kashmiri chilli powder, coriander powder, cumin powder, and salt.
12. Pour water as needed and cook covered for 10–15 minutes until the raw smell disappears.
13. Step 5: Finish the Curry
14. Add kasuri methi and roasted paneer cubes. Mix gently and cook covered for another 5 minutes.
15. Now Serve hot with chapathi, roti, naan, jeera rice, or pulao.

Notes

• To save time, prepare the gravy base while the paneer is marinating.
• Do not overcook paneer after roasting.
• Roast paneer on medium flame to avoid rubbery texture.
• Adjust water quantity based on the gravy consistency you prefer.
• Fresh cream can be added for extra richness.
• This recipe has flavors similar to restaurant-style Afghani paneer.

FAQs for Simple Paneer Gravy Recipe