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Paneer Masala
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Paneer Masala Recipe

Course Main Course
Cuisine Indian, north indian
Diet , Vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Calories
Author Swati Paathak

Ingredients

For Marination

  • 200 gm paneer
  • chilli powder as required
  • 1/2 tsp coriander powder
  • 1/4 tsp Salt
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1 tsp mustard oil

CURD PREPARATION

  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1/4 tSP coriande powder,
  • 1/4 tsp Kashmiri red chilli, powder
  • 1/4 tsp fennel powder
  • 1/4 tsp cumin powder
  • 1/2 cup plain curd

For Curry Preparation:

  • 2 tsp oil or butter
  • 2 no bay leaf
  • 1/2 inch cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 6-8 peppercorns
  • 1 tsp cumin powder
  • 2 medium onion, chopped
  • salt to taste
  • 1 tsp ginger garlic grates/paste
  • 2 green chilli chopped
  • 1/2 tsp coriander powder
  • 1/4 tsp pepper powder
  • 1/4 tsp cardamom powder
  • 2 tomato chopped/grated/pure
  • 1 tsp Kasuri methi crushed
  • 2 tbsp coriander chopped

Instructions

Paneer Marinade:

  • In a large bowl, combine Paneer, chilli powder, coriander powder, salt, garam masala, turmeric powder and mustard oil to create the marinade.
  • Ensuring each piece is well-coated.
  • Allow it to marinate for at least 30 minutes to let the flavors infuse.

CURD PREPARATION

  • In a bowl, combine all the ingredients(turmeric powder, garam masala, coriander powder, Kashmiri mirch powder, fennel powder, cumin powder and curd ) all the ingredient and whisk them well and keep them aside.

Cooking the Paneer:

  • Heat oil or ghee in a pan and gently fry the marinated paneer cubes until they develop a golden-brown colour. Remove and set aside.

Making the Gravy:

  • In a same pan add whole spices(bay leaf, cinnamon, green cardamom, clove, pepper and cumin seeds) and sauté until they splutter.
  • Add chopped onions and cook until it become translucent.
  • Now add salt, grated ginger &garlic and saute for 1-2 minutes.
  • Add green chilli, coriander powder, pepper powder, cardamom powder and saute well.
  • Cook for a few minutes until the spices are fragrant.
  • Add chopped tomato and cook until the oil starts to separate.
  • Add whisked curd and cook until the oil starts to separate from the sides of the pan (3-4 minutes), stirring frequently.
  • Add 1 cup of water and fried paneer pieces, and mix well. Cook for 5-8 minutes over low flame. stir a few times in between.
  • Finally, add kasuri methi and coriander and mix well.
  • Check for salt and add more if needed.
  • Serve hot with roti or paratha.

Notes

You can also add cashew nut paste for a richer flavour.
For a more creamy texture and rich flavour, we can add unsweetened heavy cream (malai, fresh cream) to the paneer masala curry.
 

Variations:

Here are some variations and adaptations you can try for paneer to add variety and cater to different tastes:
    • Methi Paneer Masala: Add fenugreek leaves to the gravy for a slightly bitter and aromatic flavour.
    • Shahi Paneer Masala: Make the dish richer and creamier by adding cashew paste or almond paste to the gravy.
    • Palak Paneer Masala: Incorporate finely chopped spinach or pureed spinach into the gravy for a vibrant green colour and added nutrition. This variation is known as palak paneer and is a popular vegetarian dish.
    • Kadai Paneer Masala: Prepare the masala in a kadai (Indian wok) with an assortment of bell peppers, onions, and tomatoes for a robust and spicy flavour. Finish with freshly ground black pepper for an extra kick.
    • Paneer Tikka Masala: Grill or sauté marinated paneer cubes separately until golden brown and then add them to a rich tomato-based gravy for a smoky and flavorful twist. Garnish with fresh cilantro and a drizzle of cream.
    • Coconut Paneer Masala: Replace some of the tomatoes in the gravy with coconut milk or grated coconut for a tropical and creamy variation. Finish with a tempering of curry leaves and mustard seeds for a South Indian touch.
    • Paneer Makhani: Create a velvety and buttery gravy by blending tomatoes, cashews, and cream. Finish with a generous amount of butter for a decadent paneer makhani experience.
    • Spicy Paneer Masala: Increase the amount of red chilli powder or add chopped green chillies for those who enjoy a fiery kick. You can also add a pinch of garam masala for extra warmth and flavour.
    • Paneer Jalfrezi: Stir-fry paneer with assorted colourful bell peppers, onions, and tomatoes along with a tangy and spicy masala for a vibrant and crunchy dish.
    • Paneer Bhurji Masala: Crumble paneer instead of using cubed paneer and sauté it with onions, tomatoes, and spices for a scrambled paneer dish that's quick and flavorful.