Paneer Masala

Paneer masala is a rich, creamy Indian curry made with soft paneer cooked in a flavorful tomato based gravy. It’s similar to dishes like Paneer Butter Masala and Shahi Paneer, but often a bit more spicy, tangy, and robust like you would get in restaurant.

This paneer curry is simple but has all those unique and rustic flavors of the food served in Dhaba. It goes well with plain steamed rice, jeera rice and with flatbreads like naan, tandoori roti, chapati or paratha.

Here I am sharing easy and delicious Paneer Masala recipe with step by step instructions. The perfect paneer curry for when you have guests over or when you want something special for weeknight dinners.

Recipe video for Paneer Masala

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How to make Paneer Masala

Fry the onions:
Heat oil in a pan over medium heat. Add sliced onions and fry until golden brown.

Remove and drain on a paper towel. Let cool, then blend with a little water into a smooth paste. Set aside.

Prepare the paneer:

In the same pan, lightly fry the paneer pieces until golden. Transfer them to warm water and soak for 5 minutes. Drain and set aside.

Make the tomato puree:

Blend tomatoes, garlic, ginger, and green chilies into a smooth puree.

Cook the masala base:

Heat oil in the same pan. Add cumin seeds, green cardamom, black cardamom, cinnamon stick and bay leaf. Sauté until aromatic.

Add Kashmiri chili powder and turmeric, then immediately pour in the tomato puree.

Stir in coriander powder, cumin powder, red chili powder, and salt. Mix well. Cover and cook until the mixture thickens and starts releasing oil.

Add the prepared onion paste and a little hot water to adjust consistency. Bring to a boil.

Add paneer, fresh cream, kasuri methi, and garam masala. Mix gently. Cover and cook for 5 minutes.

Garnish with fresh coriander leaves. Serve hot with roti, naan, or rice.

Tips

Adjust spice level as per your taste.

Don’t forget to add paneer in hot water after frying. This restores moisture and keep them soft.

Paneer Masala

Recipe by Divya PatelCourse: MainCuisine: Indian

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Paneer masala is a rich, creamy Indian curry made with soft paneer cooked in a flavorful tomato based gravy.

Ingredients

• ¼ cup Oil

• 200 gm Paneer

• 3 Sliced Onion (300 gm)

• 3 Tomato (350 gm)

• 10 Garlic cloves

• 1 inch Ginger

• 1 Tsp Cumin seeds

• 3 Green cardmom

• 1 Black cardmom

• 1 inch Cinnamom stick

• 2 Bay leaf

• 2 Tsp Kashmiri chili powder

• ½ tsp Turmeric

• Salt to taste

• 1 Tsp Coriander powder

• ½ Tsp Cumin powder

• 1 Tsp Red chili powder

• Hot water as needed

• 1 Tbsp Fresh cream

• 1 Tsp Kasoori methi

• ½ Tsp Garam masala

• Coriander leaves/Cilantro

Directions

• Fry the onions:
  
  
• Heat oil in a pan over medium heat. Add sliced onions and fry until golden brown.
• Remove and drain on a paper towel. Let cool, then blend with a little water into a smooth paste. Set aside.
• Prepare the paneer:
• In the same pan, lightly fry the paneer pieces until golden. Transfer them to warm water and soak for 5 minutes. Drain and set aside.
• Make the tomato puree:
• Blend tomatoes, garlic, ginger, and green chilies into a smooth puree.
• Cook the masala base:
• Heat oil in the same pan. Add cumin seeds, green cardamom, black cardamom, cinnamon stick and bay leaf. Sauté until aromatic.
• Add Kashmiri chili powder and turmeric, then immediately pour in the tomato puree.
• Stir in coriander powder, cumin powder, red chili powder, and salt. Mix well. Cover and cook until the mixture thickens and starts releasing oil.
  
  
  
• Add the prepared onion paste and a little hot water to adjust consistency. Bring to a boil.
• Add paneer, fresh cream, kasuri methi, and garam masala. Mix gently. Cover and cook for 5 minutes.
• Garnish with fresh coriander leaves. Serve hot with roti, naan, or rice.

Notes

• Adjust spice level as per your taste.
• Don’t forget to add paneer in hot water after frying. This restores moisture and keep them soft.

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