Paneer Masala
Soft, golden cubes of paneer simmered in a rich, aromatic onion-tomato gravy. This North Indian classic is deeply comforting with a velvety texture from cashews and a warm spice blend. A true crowd-pleaser that comes together in under an hour.
For 4 servings
- prep
Soak the cashews.
Place cashews in a small bowl. Cover with warm water and let them soak for 20 minutes. This softens them for a smooth, creamy puree.
- fry · ~3 min
Pan-fry the paneer until golden.
1.Heat 1 tbsp oil in a kadai over medium heat.2.Add paneer cubes and fry until light golden on all sides, about 2-3 minutes.3.Transfer to a bowl of warm water to keep the paneer soft.TIPDon't over-fry the paneer or it turns rubbery. Just a light golden crust is enough. - saute · ~7 min
Build the aromatic onion base.
1.Heat the remaining 1 tbsp oil and 1 tbsp ghee in the same kadai over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add ginger, garlic, and green chili. Sauté for 1 minute until fragrant.4.Add chopped onions and sauté until translucent and soft, about 5 minutes. - simmer · ~8 min
Cook the tomatoes with spices.
1.Add turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.2.Add chopped tomatoes and salt. Cook until tomatoes turn soft and mushy, about 5-7 minutes.3.Turn off the heat and let the mixture cool slightly. - mix · ~2 min
Blend the gravy into a smooth paste.
1.Drain the soaked cashews and add them to the cooked onion-tomato mixture.2.Transfer everything to a blender jar.3.Add 0.5 cup water and blend to a smooth, velvety paste. Add a splash more water if needed.TIPIf you prefer a silky-smooth texture, strain the puree through a sieve after blending. - simmer · ~10 min
Simmer the gravy and finish the dish.
1.Pour the blended gravy back into the kadai over low-medium heat.2.Let it simmer gently for 5-7 minutes. The gravy will thicken and oil will start to separate at the edges.3.Drain the paneer from the water and add it to the gravy. Stir gently.4.Cook for another 2-3 minutes so the paneer absorbs the flavors.TIPIf the gravy gets too thick, add a splash of water to reach your desired consistency. - garnish · ~1 min
Finish with garam masala, kasuri methi, and coriander.
1.Sprinkle garam masala over the top and stir gently.2.Crush kasuri methi between your palms and add it in. Mix well.3.Garnish with fresh chopped coriander leaves.TIPCrushing kasuri methi releases its aroma—never skip this step. - serve
Serve hot with naan or roti.
Ladle the Paneer Masala into a serving bowl. Serve immediately with naan, roti, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews in warm water for at least 20 minutes to ensure a silky-smooth gravy.
- 2Pan-fry paneer cubes only until light golden; over-frying makes them rubbery.
- 3Keep fried paneer in warm water until adding to gravy to keep it soft and spongy.
- 4Crush kasuri methi between your palms before adding to release its full aroma.
- 5Let the gravy simmer until oil separates at edges for a restaurant-style finish.
- 6For a richer gravy, substitute water with milk or cream when blending.
- 7Adjust gravy consistency with warm water; cold water can seize the sauce.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu, ghee with coconut oil, and omit cashews (use soaked sunflower seeds or coconut cream for richness). Great for plant-based diets.
low fatLow-fat
Skip frying the paneer (add directly to gravy) and use only 1 tbsp oil total, omitting ghee. Perfect for calorie-conscious meals.
nut freeNut-free
Replace cashews with 2 tbsp of poppy seeds (soaked) or 1/4 cup of thick yogurt for creaminess. Ideal for those with nut allergies.
protein boostProtein-boost
Add a cup of boiled chickpeas or extra paneer cubes to increase the protein content. Great for post-workout meals or vegetarian bodybuilders.
jainJain
Replace onion and garlic with asafoetida (hing) and use plant-based ghee or oil. Suitable for Jain dietary restrictions.
Why this is on our healthy list.
High-Quality Protein
Paneer provides a complete source of protein, essential for muscle repair and satiety, making this dish a valuable meat-free protein option.
Rich in Healthy Fats
Cashews and ghee contribute monounsaturated fats and conjugated linoleic acid, supporting heart health when consumed in moderation.
Antioxidant-Rich Spices
Turmeric, coriander, and garam masala contain potent antioxidants like curcumin that help combat inflammation and oxidative stress.
Supports Digestion
Cumin seeds and ginger in the gravy stimulate digestive enzymes, aiding in better nutrient absorption and reducing bloating.
Calcium Source
Paneer is naturally rich in calcium, which supports bone density and dental health, especially beneficial for vegetarians.
Frequently asked questions
Simmer the gravy uncovered for a few more minutes until it reduces and oil separates. Alternatively, blend in a tablespoon of soaked cashew paste or a teaspoon of gram flour mixed with water.
