Lipsmacking delicious and super simple Paneer Tomato Curry recipe with step by step pictures. Learn how to make this easy Tomato Paneer Curry – perfect with any Indian bread.

Following the simply delicious Ghee Paratha, I am sharing Paneer Tomato Curry - a quick side dish that I made to go along with it. Most of the times, I pair my parathas/roti with the classic Paneer Butter Masala and when I feel like indulging a little bit more, I make Paneer Tikka Masala. But this time, I wanted something easy and quick. This onion tomato paneer masala was perfect!

Tamatar Paneer

Paneer Tomato Curry is a quick and easy side dish made using two main ingredients. Tamatar – Tomato and Paneer – Cottage Cheese. Unlike the most paneer gravy recipes served in restaurants, this curry is a stir-fry kind of dry version made with onions, tomatoes and paneer along with Indian staple spice powders.

Important Notes to make best Paneer Curry

Tomato Paneer Curry is the quickest paneer-based curry I have made and when I say it is easy, it is really that easy. There are a few points to take note of, to get the best tasting paneer curry.

Always use fresh paneer, homemade is the best but when you get store-bought packaged paneer, try to use it at the earliest.
I always soak my paneer in hot water for 5-10 mins before adding it to the curry/gravy I make.
This recipe doesn’t use any water. It is cooked on medium flame, stir-frying almost continuously without burning the ingredients and cooking them to perfection.
The secret to this Paneer Tomato Curry is Pav Bhaji masala – it elevates the curry and makes it very flavorful.
Chopping the vegetables a certain way makes a huge difference in the curries/gravies. For this recipe, I always cut onions & tomatoes in cubes.
The tomatoes should NOT be cooked to a mush. If you have never tried cooking tomatoes this way, you are missing out.

Variations

Here are some of the variations to this basic recipe.

Though Tomato Paneer Curry has only two main ingredients, onions play a huge part is flavoring the masala. If you don’t want to add onions, you can skip them.
If you are not a fan of cubed tomatoes, you can add them pureed to the recipe – although the taste will not be the same.
Another variation is to add water and make it a gravy-style side dish.

Serving Suggestions

Paneer Tomato Curry is best served hot/warm with any Indian flat breads. As it is a dry curry recipe, It can also be served along with pulao.

Check out some popular Paneer recipes –

How to make Paneer Tomato Curry

In a thick bottomed pan heat oil. Add dry bay leaf, 2 cloves, 1 cardamom, 1 cinnamon stick and ½ teaspoon cumin seeds.

As they splutter, add 3 medium sized onions cubed.

Fry until the onions are translucent on medium flame and add 1 teaspoon ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.

Now add all the spice powders – ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon pav bhaji masala powder and ¼ teaspoon turmeric powder.

Cook the spice powders for 2-3 mins on low flame and then add 3 medium sized tomatoes cubed.

Fry on medium flame for 4-5 mins, it is not needed to cook the tomatoes until mushy. They should retain the shape. Add ½ teaspoon sugar and salt as needed for the curry.

Now add 200 grams Cubed Paneer.

Mix well and add ½ teaspoon garam masala powder.

Cook for a minute or two and then garnish with 2-3 tablespoon of finely chopped coriander leaves. Remove from heat.

Serve hot immediately with any Indian bread of your choice. Also goes well with Pulao or dosa.

Recipe Notes

There is no water added in this recipe, it is necessary to keep stirring the curry continuously and cook the ingredients to perfection.
When the curry is done, it should leave from the sides of the pan and oil should ooze out from the sides.
Adjust spices as per preference.
Don’t skip pav bhaji masala powder as it enhances the taste of the curry.

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Paneer Tomato Curry