Paneer Masala is a creamy, rich, and flavorful Indian curry made with soft paneer cubes cooked in a spicy tomato and yogurt-based gravy. It has a tangy, spicy, and velvety texture, offering the pure deliciousness and warmth of traditional Indian spices.
This vegetarian and gluten-free paneer curry pairs well with wheat naan, plain paratha, roti, or rice.
Making this curry is very simple, and it can be prepared in under 40 minutes from scratch.
Use a dehydrator to make unique fruit and vegetable chips or dried exotic ingredients.
About Paneer Masala Recipe
Paneer Masala is a delicious and easy Indian curry. This classic North Indian side dish combines the richness of paneer with the bold flavors of Indian spices. The recipe I’m sharing today is a restaurant-style version where soft, flavorful paneer is dunked in a velvety sauce made with onion-tomato masala, yogurt, and cream.
The fragrant spices, rich texture, tangy taste, creamy sauce, and tender paneer cubes make this curry irresistible and a favorite among both vegetarians and non-vegetarians.
This is one of those curries where simplicity meets intense flavors. With just a few simple ingredients, you can make this restaurant-style paneer masala curry at home.
It’s a very simple and easy-to-make recipe, perfect for beginners. So, even if you’re new to Indian cooking, you can prepare this curry with ease.
Whether you love paneer curry, enjoy vegetarian dishes, or are just a fan of Indian food, this paneer masala recipe is a perfect addition to your repertoire. It’s one of the most popular vegetarian curry recipes, loved by people of all ages—vegetarians and non-vegetarians alike.
Serve it with roti, rice, or naan for a delicious and satisfying meal. Enjoy it for a weeknight dinner or as an indulgent weekend meal. It can also be served at parties or gatherings alongside tandoori roti, avocado paratha, amritsari chole, pomegranate raita, and lachha onions.
This Paneer Masala recipe is a must-try for anyone who loves Indian food. With these tips and tricks, you can easily make a delicious, restaurant-quality meal at home. Enjoy it with your favorite bread or rice, and savor the rich, comforting flavors of this classic dish!
Why You Will Love This Recipe
This paneer masala curry
✔ Has a creamy and velvety texture
✔ Tastes super delicious
✔ Is quick and easy to make
✔ Gets ready in under 40 minutes
✔ Is vegetarian and gluten-free
✔ Can be served with rice, naan, or roti
✔ Is high in protein and satisfying
✔ Can be easily customized
Ingredients
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Paneer: Indian cottage cheese paneer is the main ingredient in this curry recipe. It is a soft, non-melting cheese that makes the base for this curry. Its bland taste is perfect for soaking up the flavors of the gravy. Fresh and soft paneer makes the best-tasting paneer curry. You can use either homemade or store-bought paneer. If using store-bought, make sure to soak it in warm water for about 10 minutes to soften it.
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Onions: You will need chopped onions to create the rich base of the gravy.
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Chopped Tomatoes: They add tang, a velvety texture, deep red color, and balance the spices. You can use either fresh or canned chopped tomatoes.
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Ginger-Garlic Paste: This paste is essential in Indian cuisine, adding pungency and aroma. I’ve used homemade ginger garlic paste, but store-bought works just fine.
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Spices: A blend of cumin powder, coriander powder, turmeric powder, red chili powder, salt, and kasuri methi (dried fenugreek leaves) is used to flavor the curry.
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Yogurt: Plain yogurt adds creamy texture and a slight tang. It also balances the heat of the spices.
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Ghee/Oil: You will need some fat for frying the paneer and cooking the spices. You can use either oil or ghee for this curry.
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Fresh Cream & Butter: A final touch of fresh cream and butter gives the gravy a smooth, rich texture and restaurant-style taste.
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Cilantro & Green Chili: Chopped cilantro adds a herby touch, and green chili provides some heat. However, adding green chili is optional.
Variations
Paneer Butter Masala
Paneer Butter Masala is a milder and richer curry. You can make a creamier version of this recipe by using raw paneer and adding more cream and butter.
Matar Paneer
For extra texture and nutrition, add green peas to this recipe. To make matar paneer masala, add 1/2 cup of fresh or frozen green peas to the gravy.
Corn Paneer Masala
For this version, add 1/2 cup of frozen or fresh corn kernels to the onion-tomato masala.
Shimla Mirch Paneer Masala
Capsicum (bell pepper) pairs well with paneer. To make this version, add roasted capsicum or Shimla mirch to the gravy along with the paneer cubes.
Serving Suggestions
This versatile paneer curry can be served with paneer stuffed naan, garlic naan, khichdi paratha, roti, paneer pulao, or even jeera rice.
For a more elaborate and satisfying Indian meal, serve it as part of a North Indian thali with paneer paratha, palak paratha, dal tadka, matar pulao, rajma masala, mango raita, gulab jamun, shrikhand, and papad.
Storage Suggestions
Leftover paneer masala can be stored in an airtight container in the refrigerator for up to 3 days.
To serve, simply reheat it in a pan or microwave. If the sauce thickens after storing, adjust the consistency by adding some hot water while reheating.
Freezing
To extend the shelf life of this curry, freeze it for up to 1 month. Let the curry cool completely, then transfer it to a freezer-safe container or ziplock bag.
Thaw it in the refrigerator overnight before reheating and serving. You can add a little hot water while reheating and a touch of fresh cream, chopped cilantro, and garam masala powder to restore the flavors.
Important Tips and Tricks for the Best Paneer Masala
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Marination: Marinate the paneer with spices. This helps the flavors absorb, making the dish more flavorful and delicious.
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Cooking Paneer: Cook the paneer until it just turns golden brown. Don’t overcook it, as it can become chewy and rubbery.
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Avoid Curdling: Use room-temperature yogurt and cook it over low heat to prevent curdling.
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Paneer: Use fresh paneer for the best texture and flavor.
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Garam Masala Powder: While not included in this recipe, you can add a pinch of garam masala powder along with kasuri methi if desired.
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Ginger-Garlic Paste: If you don’t have ginger-garlic paste, minced ginger and garlic work just as well.
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Ghee: For a richer texture and taste, use ghee instead of oil.
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Cream: Fresh cream adds a creamy texture and balances the spiciness. If you prefer a spicier sauce, you can skip the cream.
Paneer Masala (Step-by-step photo instructions)
Marinate the Paneer
- In a mixing bowl, combine the paneer cubes with salt, red chili powder, turmeric powder, crushed kasuri methi, and ginger-garlic paste. Toss gently to coat the paneer evenly with the spices. Set aside for 15-20 minutes to marinate.
Cook the Paneer
- Heat 2 tablespoons of oil/ghee in a heavy-bottomed pan over medium heat. Once hot, add the marinated paneer and fry them on all sides until they have a golden crust. Make sure not to overcook the paneer, or it will become rubbery. Transfer the cooked paneer to a plate and set it aside.
How to Make Paneer Masala
- In the same pan, add 2 tablespoons of butter. Then add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, cloves, and black peppercorns. Sauté them for a few seconds until fragrant.
- Next, add the chopped onions and cook until they turn golden brown. Then add 1 teaspoon of ginger-garlic paste and sauté until the raw smell disappears. In the same pan, add the besan (gram flour) and cook until it turns light golden, stirring continuously to ensure it doesn’t burn.
- Once the besan is roasted, add the coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well and sauté for a minute. Add the diced tomatoes and cook until the oil starts to separate from the masala.
- Add salt to taste and mix well to combine. Cover the pan and cook the masala on medium-low heat for about 5 minutes, or until the tomatoes are cooked. Stir occasionally to prevent sticking. When the tomatoes are cooked, pour in the hot boiling water and stir well to combine. Adjust the quantity of water as needed to achieve your desired consistency.
- Keep the heat at medium-low, and stir in the room-temperature yogurt, stirring continuously to ensure it doesn’t curdle. Once it starts boiling, turn the heat to medium, cover the pan with a lid, and cook for 5-7 minutes. Then add the green chili, chopped cilantro, and cooked paneer cubes, and mix gently.
- Stir in the fresh cream and 1/2 tablespoon of roasted crushed kasuri methi. Finish off with butter, fresh cream, and crushed kasuri methi. Mix well and cook for 2 more minutes. Turn off the heat and transfer the hot paneer masala to a serving dish. Garnish with fresh cream and cilantro. Your delicious paneer masala is ready! Serve hot with naan, roti, or steamed rice.
Recipe Card
Paneer Masala [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 191 calories | 1 |
INGREDIENTS
For Paneer Marination
- 350 grams paneer, cubed
- Salt, to taste
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp crushed kasuri methi
- 1/2 tsp ginger garlic paste
For Curry
- 3 tbsp oil or ghee
- 2 + 1 tablespoons butter
- 1 tsp cumin seeds
- 1 bay leaf
- 1-inch cinnamon stick
- 2 green cardamom pods
- 4-5 cloves
- 4-5 black peppercorns
- 2 large-sized onions, chopped
- 1 tsp ginger garlic paste
- 2 tbsp besan (gram flour)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 cup tomatoes diced (canned or fresh)
- Salt, to taste
- 3 cups hot boiling water, or as needed
- 1/4 cup plain yogurt, at room temperature
- 1 green chili, chopped
- 2 tbsp cilantro, chopped
- 3 tbsp fresh cream
- 1/2 tbsp roasted crushed kasuri methi
For Serving
- Fresh cream
- Coriander leaves
INSTRUCTIONS:
Marinate the Paneer
- In a mixing bowl, combine the paneer cubes with salt, red chili powder, turmeric powder, crushed kasuri methi, and ginger-garlic paste. Toss gently to coat the paneer evenly with the spices. Set aside for 15-20 minutes to marinate.
Cook the Paneer
- Heat 2 tablespoons of oil/ghee in a heavy-bottomed pan over medium heat. Once hot, add the marinated paneer and fry them on all sides until they have a golden crust. Make sure not to overcook the paneer, or it will become rubbery. Transfer the cooked paneer to a plate and set it aside.
How to Make Paneer Masala
- In the same pan, add 2 tablespoons of butter. Then add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, cloves, and black peppercorns. Sauté them for a few seconds until fragrant.
- Next, add the chopped onions and cook until they turn golden brown. Then add 1 teaspoon of ginger-garlic paste and sauté until the raw smell disappears. In the same pan, add the besan (gram flour) and cook until it turns light golden, stirring continuously to ensure it doesn’t burn.
- Once the besan is roasted, add the coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well and sauté for a minute. Add the diced tomatoes and cook until the oil starts to separate from the masala.
- Add salt to taste and mix well to combine. Cover the pan and cook the masala on medium-low heat for about 5 minutes, or until the tomatoes are cooked. Stir occasionally to prevent sticking. When the tomatoes are cooked, pour in the hot boiling water and stir well to combine. Adjust the quantity of water as needed to achieve your desired consistency.
- Keep the heat at medium-low, and stir in the room-temperature yogurt, stirring continuously to ensure it doesn’t curdle. Once it starts boiling, turn the heat to medium, cover the pan with a lid, and cook for 5-7 minutes. Then add the green chili, chopped cilantro, and cooked paneer cubes, and mix gently.
- Stir in the fresh cream and 1/2 tablespoon of roasted crushed kasuri methi. Finish off with butter, fresh cream, and crushed kasuri methi. Mix well and cook for 2 more minutes. Turn off the heat and transfer the hot paneer masala to a serving dish. Garnish with fresh cream and cilantro. Your delicious paneer masala is ready! Serve hot with naan, roti, or steamed rice.
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NOTES:
- Use fresh paneer for the best texture and flavor.
- Marinate the paneer with spices to allow the flavors to absorb, making it more flavorful and delicious.
- If you don't have ginger-garlic paste, minced ginger and garlic will work as well.
- Cook the paneer just until it turns golden brown. Overcooking can make it chewy and rubbery.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/paneer-masala/
