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+ servings

Air Fryer Paneer Curry

A creamy paneer curry for two, made entirely in the air fryer! Crispy paneer is drenched in a sweet, mild cream sauce. This is a base recipe with lots and lots of variations to try to suit your own tastes and the contents of your fridge!
5 from 5 ratings


  • 200 g (7 oz) package of paneer, cubed
  • 2 tomatoes, sliced in half
  • ¼ small white onion, thickly sliced
  • 1 tsp ginger, grated
  • 1 tsp garlic, minced
  • 1 Tbsp salted butter
  • 150 ml (2/3rds cup) double (heavy) cream
  • Fresh coriander, for topping


  • 2 tsp garam masala
  • ½ tsp cumin
  • ½ tsp coriander
  • ¼ tsp smoked paprika, + a little more for sprinkling on the paneer
  • ¼ tsp chili powder


  • First, make the sauce. Place the tomatoes (cut side up) and the onion in a small pan within the frying basket. Cook at 160C for about 25mins until soft and a little charred. Add garlic, ginger, butter and spices and mix through. Cook for another 5 mins. Then puree everything with the cream, either in the dish with an immersion blender or by transferring everything to a food processor. (If you are transferring to puree, put it back in the pan when you're finished). Cover and set aside.
  • Toss the paneer cubes with a little olive oil and a sprinkling of smoked paprika, then place in the air fryer (directly in the air fryer basket - not in the dish you cooked the sauce ingredients in). Turn up the heat to 200C and cook for about 10 minutes, until it's all browned.
  • Add the paneer cubes to the sauce and return the pan to the air fryer for 3-5 minutes or so, until everything is nicely warmed up,
  • Serve with rice and/or naan.


Adding Vegetables:
Firmer vegetables that roast well, like mushrooms, peppers, small cubes of squash: Add in at Step 2. Cook alongside the paneer.
Vegetables that need to cook but might burn like broccoli or cauliflower: Add in at Step 2 about 5 minutes before the paneer is ready.
Small fozen vegetables like peas, corn, carrots: Add in at Step 3, they will defrost while the curry cooks for that final 5 minutes.
Fresh greens: Add in at Step 3, they will wilt while the curry cooks for that final 5 minutes.
Serving: 1g, Calories: 346kcal, Carbohydrates: 10g, Protein: 4g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 86mg, Fiber: 3g, Sugar: 6g