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Creamy Tomato and Paneer Curry

  • 40 minutes
  • Prep time20 minutes
  • Servings4 portions
recipe image Creamy Tomato and Paneer Curry


  • 2 tbsp vegetable oil
  • 1 onion finely sliced
  • 3 large garlic cloves sliced
  • thumb sized fresh root ginger finely chopped
  • 2 tbsp mild curry paste
  • 400 g tinned tomatoes chopped
  • 1 aubergine cut into 3 cm pieces
  • 1 red pepper deseeded cut into chunks
  • 226 g pack paneer cubed
  • 4 tomatoes quartered
  • 100 ml Elmlea single cream
  • rice to serve
  • handful coriander to serve
  • 20 g flaked almonds toasted

Nutritional facts

Energy (kcal)342 kcal
Energy (kJ)1429 kJ
Protein (g)18.4 g
Carbohydrate incl. fibre (g)24.1 g
Carbohydrate excl. fibre (g)16.6 g
Sugar (g)14.1 g
Fibre (g)7.4 g
Fat (g)20.9 g
Saturated fat (g)7.3 g
Unsaturated fat (g)8.0 g
Monounsaturated fat (g)3.2 g
Polyunsaturated fat (g)4.8 g
Trans fat (g)0.0 g
Cholesterol (mg)14 mg
Sodium (mg)277 mg
Salt (g)0.69 g
Vitamin A (IU)2177 IU
Vitamin C (mg)62.5 mg
Calcium (mg)82 mg
Iron (mg)2.02 mg
Potassium (mg)874 mg


  1. Heat 1tbsp oil in a large saucepan. Add the onion, garlic and ginger and cook for 10mins until softened. Add the spice paste and cook for 2mins until aromatic. Add the tomatoes, aubergine and pepper and cook for 20mins until softened. Season to taste with sea salt and black pepper.
  2. Heat the remaining 1tbsp oil in a large frying pan and fry the paneer cubes for 2-3mins until golden. Mix into the tomato curry along with the Elmlea Single.
  3. Serve with rice and sprinkled with coriander and flaked almonds.