Paneer curry is a classic vegetarian Indian dish. It combines rich, creamy tomato, spicy curry, and ginger with soft, cubed paneer cheese. This dish starts with a can of Campbell’s ® tomato
soup, so it is full of flavor! Prepare this tomato paneer curry in under 30 minutes. Thank you Campbell's for sponsoring this post.
It is a really easy way to try out something new for dinner. Serve it over basmati rice, with a side of naan to make it a complete meal. In full transparency, I did omit some traditional seasonings, to make this as easy and simple as possible.
Why You'll Love This Paneer Curry
- Meal Starter – Campbell’s ® tomato soup forms the base of this curry, so you can save time without compromising flavor! This dish can be made in just 25 minutes.
- Skip the Takeout – I love ordering Indian food from a restaurant, but by making it at home, you can save time, money, and you can control the spice. Adjust your chili powder and other seasonings to make your dish more or less spicy to suit your preferences.
Ingredients for Tomato Paneer Curry
- Campbell’s ® tomato soup – Campbell’s soups are one of my favorite secret shortcuts in the kitchen. You can save yourself a little work by starting your tomato paneer with a can of tomato soup.
- Butter – If you are not familiar with Indian cooking, this type of cuisine is typically prepared using ghee – a type of clarified butter. You can use regular butter, if you prefer.
- Garlic – You need 1 tsp of minced garlic for this recipe. I recommend using fresh garlic if you can.
- Ginger – Ginger adds warmth and zest to this dish. I prefer minced ginger over dried ginger for this recipe.
- Salt and Pepper – Just your basic salt and pepper for seasoning.
- Garam Masala – Garam masala is a spice blend that is a little spicy, a little savory, and a little sweet. You can find it in the spice aisle at your grocery store, or you can make your own!
- Chili Powder – I recommend adding ¼ tsp of chili powder to your tomato paneer curry. You can add a little more or less in order to adjust the heat on this recipe.
- Curry Powder – You can’t make curry without curry powder! Add ½ tsp.
- Heavy Cream – This curry is supposed to be creamy, so it needs a dairy component. For best results, use heavy cream or half and half.
- Paneer – You need 12 oz of homemade or store bought paneer. Cut it into cubes for this dish.
How to Make It
- In a skillet, over medium heat, sauté the garlic, ginger, salt, pepper, garam masala powder, chili powder and curry powder to aromatize and toast the spices (ginger, garlic). Cook for 1-2 minutes.
- Whisk in the Campbell’s ® tomato soup to the skillet and cook for another 2-3 minutes on medium-low heat. The sides will begin to cook away from the skillet and thicken.
- Stir in cream, vigorously, until thoroughly combined until a gravy consistency. Simmer for a few minutes.
- Add the cubed paneer cheese and cook on low for 5 minutes or until cheese is tender and the sauce is married.
- Garnish with fresh cilantro or cream as desired and serve immediately. Best paired with rice or naan.
Step by Step Instructions
First, toast your spices. Heat a skillet to medium, and sauté your garlic, ginger, salt, pepper, garam masala, chili, and curry powder for 1-2 minutes, or until fragrant.
Next, whisk one can of Campbell’s ® tomato soup into the skillet. Adjust your heat to medium-low, and cook for 2-3 minutes as your soup base begins to thicken.
Mix in your cream, and stir until completely combined, then leave your mixture to simmer.
Add your cubed paneer to the pan, and continue to cook on low for 5 minutes. Your cheese should be tender, but not crumbling. Avoid overcooking, as it can ruin the consistency of the paneer.
Enjoy your paneer curry hot, atop a bed of rice, or with naan. Garnish with cilantro or cream as desired.
Cook's Tips
- You can keep leftover paneer curry in the refrigerator for up to 3 days.
- Reheat leftovers on the stovetop on low heat or in the microwave in 30-second intervals for 2-3 minutes.
- You can get paneer from your local international market. If you are unable to find any to purchase, you can make your own with just milk and lemon juice or vinegar.
- Use tofu instead of paneer. It's a great lower calorie alternative.
- Like the heat? Add some red chili powder or red chili peppers to your finished plate.
FAQ:
Paneer is sometimes called “Indian cottage cheese.” It is made from curdled milk and acid, typically lemon juice.
If you want your paneer to have a firmer texture, and avoid crumbling, you can fry it for a few minutes in oil before adding it to your curry, but take care not to overcook it, or it will become rubbery. Otherwise, there is no need to cook your paneer before adding it to the curry. It will also cook a little in the curry itself.
What is a paneer substitute?
I love using tofu. Make sure it is firm tofu or baked tofu or it will crumble and fall apart.
Paneer Butter Masala has cashews. I wanted to make this as simple as possible and omitted cashews.
Looking for more Asian inspired dishes? Try these:
Japanese Chicken Katsu and Curry
If you have tried this Paneer Curry recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! For more inspiration follow us on Instagram or like us on Facebook to find more easy meals.
Paneer Curry Recipe
Ingredients
- 1 10.75 oz can Campbell’s ® tomato soup
- 2 tbsp Butter
- 1 tsp Garlic Cloves minced
- ½ tsp Ginger minced
- ¼ tsp Salt & Pepper
- ½ tsp Garam Masala
- ¼ tsp Chili Powder
- ½ tsp Curry Powder
- 1.5 cup Heavy Cream or half & half
- 12 oz Paneer Cheese cubed
Instructions
- In a skillet, over medium heat, sauté the garlic, ginger, salt, pepper, garam masala, chili powder and curry powder to aromatize and toast the spices. Cook for 1-2 minutes.
- Whisk in the Campbell’s Tomato Soup to the skillet and cook for another 2-3 minutes on medium-low heat. The sides will begin to cook away from the skillet and thicken.
- Stir in cream, vigorously, until thoroughly combined. Simmer for a few minutes.
- Add the cubed paneer cheese and cook on low for 5 minutes or until cheese is tender and the sauce is married.
- Garnish with fresh cilantro or cream as desired and serve immediately. Best paired with rice or naan.
Notes
Reheat by stovetop or microwave in 30 second intervals for 2-3 minutes
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