Creamy Paneer Prawn Curry

Creamy Paneer Prawn Curry is a rich, flavorful Indian-style seafood curry made with tender prawns simmered in a smooth paneer-based gravy. Aromatic spices, garlic, onions, and tomato create a deliciously balanced sauce, while a smoky mustard oil tadka adds extra depth and authentic flavor. This protein-rich curry pairs perfectly with both rice and Indian breads.

Recipe Highlights

• Rich, creamy paneer-based gravy without heavy cream
• Juicy, tender prawns cooked to perfection
• High in protein from both prawns and paneer
• Authentic Indian flavors with mustard oil tadka
• Ready in about 30 minutes
• Perfect for lunch, dinner, or special occasions
• Pairs well with rice, roti, naan, or paratha

Ingredients

• 200 g prawns, cleaned and deveined

• 1.5 tbsp mustard oil or ghee (half for the gravy, half for the tadka)

• 6–8 garlic cloves, finely chopped

• 1 medium onion, finely chopped

• 1 tsp turmeric powder (plus a pinch for the tadka)

• 1 tsp red chilli powder (plus 1 tsp for the tadka)

• 1 tsp black pepper powder

• 1 tsp garam masala

• ½ tsp chilli flakes

• 1 tbsp tomato paste (or 2 tbsp tomato puree)

• Salt, to taste

• ½ cup water or no-salt chicken stock

• 100 g low-fat paneer, blended with 50 ml water until smooth

• Fresh coriander leaves, chopped

Method

1. Heat half of the mustard oil in a pan until it just starts to smoke. Reduce the heat to low.

2. Add the chopped garlic and onion. Sauté until soft and golden.

3. Add the prawns and cook for about 1 minute, just until they begin turning pink.

4. Add the turmeric, red chilli powder, black pepper, garam masala, chilli flakes, and salt. Mix well.

5. Stir in the tomato paste and cook for 2 minutes.

6. Pour in the water or chicken stock and let it simmer for 3–4 minutes.

7. Add the blended paneer mixture and stir gently. Simmer for another 2 minutes until the gravy becomes smooth and creamy.

8. For the tadka, heat the remaining mustard oil in a small pan until it starts to smoke. Remove it from the heat, add a pinch of turmeric and 1 tsp red chilli powder, then immediately pour it over the curry.

9. Garnish with freshly chopped coriander.

10. Serve hot with rice or roti, sliced onion, green chilli, and a wedge of lemon.

Serving Suggestions

Serve Creamy Paneer Prawn Curry hot with steamed basmati rice, jeera rice, roti, naan, or lachha paratha. Complete the meal with sliced onions, fresh green chillies, a lemon wedge, and a simple cucumber salad for a refreshing contrast.

Tips for Best Results

• Cook the prawns only until they turn pink to keep them juicy and tender.
• Blend the paneer until completely smooth for a silky, creamy gravy.
• Let the mustard oil smoke lightly before cooking to reduce its sharpness and enhance its flavor.
• Add the paneer mixture over low heat and avoid vigorous boiling to prevent curdling.
• Use freshly ground black pepper and garam masala for the best aroma.
• Finish with the hot mustard oil tadka just before serving for maximum flavor.
• Garnish generously with fresh coriander to brighten the rich curry.
• Adjust the chilli powder and chilli flakes according to your preferred spice level.