Paneer Curry

If you're looking for a substitute for paneer in this curry recipe, you can use tofu for a vegan option or ricotta cheese for a similar texture. Both alternatives will absorb the flavors of the curry sauce well.

To store leftover paneer curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2 months. Just remember to reheat it gently to avoid breaking the paneer.

Paneer curry pairs wonderfully with basmati rice, naan, or roti. You can also serve it alongside a fresh salad or raita to balance the richness of the curry.

Yes, this paneer curry recipe is perfect for a vegetarian diet as it contains no meat. The use of paneer, along with the rich spices and cream, makes it a hearty and satisfying meal for vegetarians.

To make a creamy paneer curry, start by sautéing onions and curry leaves in a mix of vegetable oil and ghee until golden brown. Then, add curry paste, ginger, and garlic, and simmer for 10 minutes. Stir in cream and cook until the sauce reduces, then add paneer cubes and simmer gently to coat them in the sauce without breaking them.