Paneer curry (No Onion – Garlic Version)

Paneer- No Onion Garlic Version
Yields: 4 Servings Difficulty: Medium

Paneer / Indian cottage cheese is a high source of protein. Paneer is one versatile ingredient that can be used to make sweets, paratha, curry, and salad. Curry is usually made with an onion-tomato base for flavor.

However, Paneer can also be used in making dishes when we choose for a sattvic meal – meaning a no-onion garlic meal or during fasting days. When people fast/ do vrat and are breaking their vrat, a complete satvik meal is usually prepared and this paneer curry can be prepared on those days. It is very light to eat after a day-long fast and simple to be prepared, yet flavorful. It can be served with rotis on regular days and with any gluten-free roti/pooris on fasting days. Do try this quick and simple paneer curry and pair with rice/ rotis.


0/12 Ingredients
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    Main Ingredients
  • Seasoning


0/6 Instructions
  • Cut the paneer into cubes and soak them into water. Soak the cashews in hot water for about half an hour. Chop the ginger into fine julienne.
  • In a mixer, add roughly chopped tomatoes along with cashews and grind them to a fine paste.
  • Heat oil in a pan and once it shimmers, add jeera followed by hing powder and ginger. Add Coriander powder, chili powder, and lastly turmeric powder. Roast them in the oil until aroma comes.
  • Now add the grounded tomato- Cashew pastes without any water. Mix them thoroughly. Cover and cook for about 3 mins.
  • Open the lid and add about half a cup of water and cook with the lid on for another three mins until the raw smell goes off.
  • Now drain the paneer from the water and add it to the curry. Combine the paneer so as the masala gets coated to it. Cover with lid and cook for 2 mins. Now add garam masala powder to it and switch off the stove. You can see the colorful paneer curry ready in few mins. Serve it along with rotis or rice.


  •  Soaking the paneer makes it remain soft, especially when you use a store-bought paneer.
  •  Do not cook the paneer for more than 2 to 3 mins. Overcooking will result in a rubbery Paneer.
  •  You can also replace cashews with almonds along with tomato to make a paste.

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