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–+ servings
two bowls of paneer curry next to spons
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Paneer Curry Recipe

This recipe is so incredibly good and easy to make!
Course dinner, Lunch
Cuisine Indian
Keyword chicken katsu curry, indian curry, quick dinners, tomato curry
Prep Time 5 minutes
Cook Time 18 minutes
Servings 4
Calories 608kcal

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

May be refrigerated for up to 3 days
Reheat by stovetop or microwave in 30 second intervals for 2-3 minutes

Nutrition

Calories: 608kcal | Carbohydrates: 5g | Protein: 14g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 254mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1527IU | Vitamin C: 1mg | Calcium: 471mg | Iron: 1mg