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Weeknight Paneer Curry Recipe

This rich and flavorful paneer curry goes together quickly making it perfect for a weeknight meal. The hardest thing about putting this together is chopping the onion!

If you are on a low carb or keto diet this dish is full of flavor and low carb. Insead of pairing it with rice go with my low carb Indian style cauliflower rice!

So if you are ready for a rich and delicious vegetarian dish let’s get started or book mark this page so you can come back to it.

Feeling a little ambitious?

You can easily make this paneer curry side by side with my palak paneer recipe and still have dinner ready in a little over 30 min! These two recipes use a lot of the same ingredients that you will prep so It just takes a little bit of extra effort to make both at once.

Weeknight Paneer Curry Recipe

5 from 2 votes
Recipe by Tim Martin Course: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



A full flavor curry that’s perfect for a weeknight meal. Plus it’s low carb!


  • 1/2 package paneer 6 oz

  • 1/2 a red onion finely diced

  • 1/2 a large jalapeño pepper diced

  • 2 cloves garlic minced

  • 1 1/2 teaspoon ginger paste

  • 3/4 a can of pureed or crushed tomatoes

  • 2 tablespoons almond flour

  • Powdered spices:
  • 1 teaspoon coriander

  • 1/2 teaspoon kashmiri chili powder

  • 1/2 teaspoon cumin powder

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon cardamom

  • 1/8 teaspoon clove powder

  • 1/8 teaspoon nutmeg

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon dried onion

  • 1 tablespoon ghee

  • 1/2 teaspoon salt


  • Prep the ingredients. Cube the paneer into 1/2 to 3/4 inch cubes. Put all of the spices together in a small bowl.
  • Heat a medium sized sauce pan over medium high heat. add in the ghee* and then add the onions and the jalapeño pepper. Fry until the onion is soft and has a little bit of brown color to it about 4 – 6 minutes.
  • Add in the ginger, minced garlic and spices, salt and almond flour . Fry for 1 – 2 minutes.
  • Add in the pureed or crushed tomatoes stir well. You may also want to and 1/4 – 1/2 cup of water. Reduce the heat to low and let simmer for 15 minutes stirring occasionally to make sure it does not burn on the bottom.
  • Optional: Use a hand blender designed for warmer temperatures and carefully blend the mixture. You may also want to add additional water if the sauce has become too thick
  • Add in the previously fried panner and cook for another 3 – 5 minutes.
  • Server over rice or my low carb Indian style cauliflower rice to keep it low carb.

Recipe Video


  • * If you don’t have ghee you can substitute butter.
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