Paneer in Cornflour Gravy (Paneer Cornflour Curry)
Paneer in Cornflour Gravy (Paneer Cornflour Curry) is a easy North Indian recipe that serves 4. 270 calories per serving.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $6.35 total, $1.59 per serving
Ingredients
- 250 grams Paneer (Cut into cubes)
- 2 tablespoons Cornflour (cornstarch)
- 2 medium Tomatoes (Finely chopped or pureed)
- 1 teaspoon Kasuri methi (dried fenugreek leaves) (Crushed)
- 1 teaspoon Garam masala
- to taste Salt
- 2 tablespoons Oil (Vegetable or sunflower oil)
- 1.5 cups Water
Instructions
Prepare the cornflour slurry
In a mixing bowl, combine 2 tablespoons cornflour with 1/2 cup of hot water. Whisk to make a smooth, lump-free slurry.
Time: PT3M
Chop and puree tomatoes
Finely chop or puree 2 medium tomatoes using a knife or blender.
Time: PT4M
Cut paneer
Cut 250g paneer into bite-sized cubes.
Time: PT2M
Heat oil
Heat 2 tablespoons oil in a nonstick frying pan over medium heat.
Time: PT2M
Temperature: Medium heat
Add tomato puree
Add the pureed or chopped tomatoes to the hot oil. Cook, stirring, until the tomatoes turn soft and oil starts to separate (about 5 minutes).
Time: PT5M
Temperature: Medium heat
Add cornflour slurry
Stir the cornflour slurry again and pour it into the pan with tomatoes. Mix well.
Time: PT1M
Temperature: Medium heat
Add water and simmer
Add 1 cup water to the pan. Stir and bring to a gentle simmer. Cook for 3-4 minutes until the gravy thickens.
Time: PT4M
Temperature: Medium heat
Season and add paneer
Add salt to taste, 1 teaspoon garam masala, and 1 teaspoon crushed kasuri methi. Stir in the paneer cubes and simmer for 3 minutes.
Time: PT3M
Temperature: Medium heat
Serve
Transfer the curry to a serving bowl. Garnish with extra kasuri methi if desired. Serve hot with chapati or rice.
Time: PT1M
Cleanup
Wash the pan, mixing bowl, knife, cutting board, spatula, and serving bowl. Wipe counters.
Time: PT10M
Nutrition Facts
- Calories
- 270
- Protein
- 12g
- Carbohydrates
- 15g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-free, low-carb, low-calorie
Allergens: Dairy (paneer), Corn (cornflour)
Ingredient Substitutions
- Instead of Paneer: Firm tofu
- Instead of Cornflour (cornstarch): Arrowroot powder
- Instead of Tomatoes: Canned tomato puree
- Instead of Kasuri methi (dried fenugreek leaves): Omit if unavailable
- Instead of Garam masala: Curry powder
- Instead of Oil: Ghee
Equipment Needed
- Nonstick frying pan or kadhai
- Mixing bowl
- Spatula or wooden spoon
- Knife
- Cutting board
- Measuring spoons
- Serving bowl (optional)
Critical Steps — Do Not Skip
- Prepare a smooth, lump-free cornflour slurry.
- Cook tomatoes until oil separates.
- Stir constantly when adding cornflour to avoid lumps.
- Do not overcook paneer after adding to gravy.
Chef Tips from the Video
- For richer flavor, sauté a little ginger-garlic paste with the tomatoes.
- Add a pinch of sugar if tomatoes are too sour.
- Use fresh paneer for best texture.
Troubleshooting
Gravy is too thin.
Simmer longer to reduce or add a little more cornflour slurry.
Gravy is lumpy.
Whisk vigorously or strain the gravy to remove lumps.
Paneer is rubbery.
Do not overcook after adding to gravy; add paneer at the end and heat just through.
Gravy tastes raw.
Cook tomatoes until oil separates before adding cornflour.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.
Freezer: Not recommended; gravy may separate.
Room temperature: Do not leave out for more than 2 hours.
Make-Ahead Tips
- You can chop tomatoes and cut paneer in advance.
- Prepare cornflour slurry just before cooking to avoid settling.
Last updated: August 21, 2026
