Mary Berry Paneer Curry Recipe – Creamy, Cozy, and Comfort in a Pan

The first time I tried Mary Berry’s Paneer Curry, I managed to split the yogurt and turned the whole thing into a curdled orange mess. It tasted fine, but it looked like something from a school lunch gone wrong. I was determined to fix it.

A few tries later, with the fan oven humming and the smell of cumin filling the kitchen, I found the sweet spot: fry the paneer just until golden, keep the heat low when adding yogurt, and don’t rush the sauce. What you get is the kind of curry that makes you pause mid-bite and go, “Oh, that’s good.”

So, if you’ve ever wondered how to make Mary’s creamy paneer curry without it splitting, let me show you exactly what worked (and what didn’t).

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WHY THIS ONE WORKS SO WELL

Most paneer curries taste heavy or flat — either the sauce is too tomatoey or the spices take over. This version nails the balance because:

• The tomato purée deepens the base without turning it sour.
• Adding Greek yogurt off the heat gives that creamy texture without curdling.
• And frying the paneer first seals it, so it stays soft inside but golden at the edges — think crisp marshmallow vibes, but savoury.

It’s comforting without feeling greasy, mild but not bland — exactly what Mary does best.

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INGREDIENTS + WHY THEY MATTER

• Paneer (250g, cubed) – I used fresh paneer from my local Asian grocer. The supermarket version is fine, but fresher paneer soaks up the sauce better.
• Cumin seeds (1 tsp) – Toasting them first wakes up the whole curry. Skip this and you’ll notice the flavour feels flat.
• Ground coriander (1 tsp) – Gives that subtle lemony depth. Once, I forgot it, and the curry tasted oddly one-dimensional.
• Tomato purée (2 tbsp) – Adds richness; the canned tomatoes alone make it too watery.
• Greek yogurt (100ml) – The magic touch for creaminess. I once used single cream and it felt too heavy; yogurt keeps it bright.
• Chili powder (½ tsp) – Enough to warm you without needing a glass of milk on standby. Adjust to taste.
• Fresh coriander + lemon juice – Brightens everything. Never skip the garnish — it lifts the whole dish.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan twist: Swap paneer for firm tofu and use coconut milk instead of yogurt — works beautifully if you add a pinch more garam masala.
• Nutty version: Blend 2 tbsp soaked cashews into the sauce before adding paneer. It gives a richer, restaurant-style texture.
• Spicy upgrade: Toss in a sliced green chilli with the onions for proper heat.

Just don’t skip the frying step — raw paneer straight into sauce goes rubbery, trust me.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Yogurt curdled	Added on high heat	Take the pan off the hob before stirring it in
Paneer went chewy	Fried too long	Just brown the edges; don’t deep fry
Sauce too tangy	Overdid tomato purée	Add a pinch of sugar or extra cream to balance it

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HOW TO MAKE MARY BERRY’S PANEER CURRY

Step 1: Fry the Paneer
Heat 1 tbsp oil in a pan. Add paneer cubes and fry until golden on two sides — about 2–3 minutes. Remove to a plate lined with kitchen paper.

Step 2: Build the Base
In the same pan, add another spoon of oil. Toss in cumin seeds — they should crackle and release that nutty aroma within seconds. Add chopped onion, cook until soft and golden (mine took 6 minutes). Then add garlic and ginger; cook for one more minute until fragrant.

Step 3: Spice & Simmer
Stir in turmeric, ground coriander, garam masala, and chilli powder. The kitchen will smell incredible at this point. Add tomato purée, then chopped tomatoes. Simmer for 10 minutes until it thickens — it should cling slightly to your spoon.

Step 4: Creamy Finish
Take the pan off the heat. Stir in yogurt or cream slowly, then return it on low heat. Add fried paneer and let it bubble gently for 5 minutes — not too hard, or you’ll toughen the cheese.

Step 5: Serve
Top with coriander, a squeeze of lemon, and a bit of pride. Serve with basmati rice or warm naan.

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TIPS FROM MY KITCHEN

• I always warm my yogurt to room temperature before adding it — saves it from curdling.
• Use a metal pan, not non-stick — you’ll get better browning on the paneer.
• If the sauce thickens too much, splash in a bit of hot water — it’ll loosen perfectly.
• Let it rest 10 minutes before serving — the paneer soaks up the flavour beautifully.

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STORAGE + SERVING

• Fridge: Keeps 3 days easily; the sauce actually gets better overnight.
• Freezer: Up to 2 months — defrost gently and stir in a spoon of yogurt before serving.
• Reheat: Low and slow on the hob. Add a splash of water to refresh the sauce.
• Pair with: Steamed basmati, garlic naan, cucumber raita, or mango chutney for that sweet contrast.

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FAQ

Q: What makes Mary Berry’s Paneer Curry different from other paneer curry recipes?
Mary’s version keeps things mild, creamy, and balanced — not overloaded with spices or oil. The tomato-yogurt base gives a clean, comforting flavour perfect for family meals or weeknight dinners.

Q: Can I make Mary Berry Paneer Curry without cream?
Absolutely. Use Greek yogurt instead of cream for a lighter sauce. Just add it off the heat to stop it from curdling — that’s the trick I learned after my first attempt split.

Q: Is Mary Berry Paneer Curry spicy?
It’s gently spiced rather than hot. The flavour is more warming than fiery, though you can add extra chilli or garam masala for more kick.

Q: What should I serve with Paneer Curry?
It pairs beautifully with basmati rice, garlic naan, or cucumber raita. For a full Indian-inspired meal, add mango chutney and roasted vegetables on the side.

Q: Can I freeze Paneer Curry?
Yes — cool it completely, then freeze in portions for up to 2 months. Reheat gently on the hob with a splash of water or milk to restore the creamy texture.

Q: How do I stop yogurt from curdling in curry?
Use full-fat yogurt at room temperature and stir it in off the heat. I learned the hard way that cold yogurt + hot pan = grainy sauce.

Q: Can I use tofu instead of paneer?
Yes, firm tofu works perfectly. Press it first to remove excess moisture, then pan-fry until golden before adding to the sauce.

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Other Recipes You May Like

• Mary Berry Fish Curry With Coconut Milk
• Mary Berry Thai Chicken Curry
• Mary Berry Mango Chicken Recipe

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