Paneer Masala
A rich and creamy North Indian curry made with soft paneer cubes simmered in a luscious onion-tomato gravy. This restaurant-style dish is perfect for a special weeknight dinner or weekend feast, pairing beautifully with naan or jeera rice.
For 4 servings
Prepare the Paneer
- Heat 1 tbsp of oil in a non-stick pan over medium heat.
- Add the paneer cubes and shallow-fry for 3-4 minutes, turning occasionally, until they are light golden on all sides.
- Using a slotted spoon, remove the paneer from the pan and place it directly into a bowl of warm water. This crucial step ensures the paneer remains soft and spongy. Set aside.
Create the Gravy Base
- In the same pan, add another 1 tbsp of oil. Add the chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- Add the ginger garlic paste and cook for 1 minute until the raw aroma disappears.
- Add the chopped tomatoes and the soaked cashews (drained). Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and become mushy.
- Turn off the heat and allow the mixture to cool down completely for about 15 minutes.
- Transfer the cooled mixture to a high-speed blender. Blend until you achieve a very smooth, creamy paste. Add a few tablespoons of water if needed to help with blending.
Cook the Masala
- Heat the remaining 1 tbsp of oil in the same pan over medium heat.
- Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
- Carefully pour the blended paste into the pan. Cook for 7-10 minutes, stirring frequently, until the paste thickens and you see oil starting to separate from the sides. This 'bhunao' process is key for a deep flavor.
Add Spices and Simmer
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir well and cook for 1 minute until the spices are aromatic.
- Pour in 1.5 cups of hot water, add salt and optional sugar. Stir everything together until well combined.
- Bring the gravy to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Finish and Serve
- Drain the water from the paneer cubes and add them to the simmering gravy.
- Gently stir and let it cook for 2-3 minutes, allowing the paneer to absorb the flavors of the masala.
- Crush the kasuri methi between your palms and sprinkle it into the curry. Add the garam masala and heavy cream. Stir gently to combine.
- Simmer for just one more minute, then turn off the heat. Do not overcook after adding cream.
- Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking paneer in warm water after frying is the secret to keeping it soft and succulent in the gravy.
- 2For a silkier, restaurant-quality gravy, you can strain the blended paste through a fine-mesh sieve before cooking.
- 3Always cook the blended masala paste until oil separates from the sides. This step is crucial for developing a deep, rich flavor.
- 4Use ripe, red tomatoes for a naturally sweet and vibrant gravy.
- 5Crush kasuri methi between your palms before adding it to release its maximum flavor and aroma.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pan-fried) and heavy cream with 3-4 tablespoons of full-fat coconut milk or cashew cream.
With VegetablesWith Vegetables
Add 1 cup of par-boiled mixed vegetables like green peas, carrots, and bell peppers along with the paneer for extra nutrition and texture.
Richer GravyRicher Gravy
For an even richer curry, substitute 1 tbsp of oil with 1 tbsp of ghee or butter when cooking the masala. You can also increase the cashews to 20.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the onions for an extra kick of heat.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, building new tissue, and overall body function.
Supports Bone Health
The high concentration of calcium and phosphorus in paneer makes it beneficial for developing and maintaining strong bones and teeth.
Provides Sustained Energy
The combination of protein and healthy fats from paneer, cashews, and oil provides a steady release of energy, keeping you full and satisfied for longer.
Source of Antioxidants
Key ingredients like tomatoes, onions, ginger, garlic, and turmeric are rich in antioxidants that help protect the body against cellular damage.
Frequently asked questions
One serving of this Paneer Masala contains approximately 380-420 calories, depending on the exact ingredients used, especially the amount of oil and cream.