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Easy and Tasty Paneer Masala Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Easy and tasty paneer masala

Easy and tasty paneer masala

Delicious Paneer Masala

Paneer, also known as Indian cottage cheese, is made by curdling milk. It is a rich source of protein that is popular among the large vegetarian population in India.

There is a wide variety of dishes that can be made using paneer, including paneer gravy, paneer biriyani, paneer tikka, paneer desserts and so on. Everything tastes wonderful, and paneer dishes are often beloved by children, too.

Paneer masala is a tasty and easy side dish that pairs well with chapati, paratha, naan, phulka, roti and any flavored rice.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 2-3 ripe tomatoes
  • 2 cups water, or as required
  • 1 1/2 teaspoons besan (gram flour)
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns
  • 2 inches long cinnamon
  • 2-3 cloves
  • 1-2 red chilies, broken
  • 1 onion, chopped
  • 2 teaspoons ginger, grated
  • 5-6 garlic cloves, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 cup curd, whisked
  • salt, to taste
  • 1 1/2 teaspoons ghee (clarified butter)
  • 200 grams paneer, cubed
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon kasuri methi (dry fenugreek leaves)

Instructions

  1. In a vessel, add ripe tomatoes and water. Close the lid and cook till the tomato skins start to split. Switch off the flame. Peel off the skins of the cooked tomatoes, transfer them to a mixer jar, close the lid and grind to a smooth paste. Tomato puree is ready. Set aside.
  2. In a frying pan, add 1 1/2 teaspoons besan flour and fry till the raw smell dissipates (about 5 minutes). Transfer to a plate and set aside.
  3. In the same pan, heat oil and splutter the cumin seeds. Add black peppercorns, cinnamon, cloves and broken red chilies. Saute well.
  4. Add chopped onion, grated ginger, chopped garlic cloves and turmeric powder. Saute for 1 minute.
  5. Add roasted besan flour and mix well.
  6. Add prepared tomato puree and mix well. Add water and mix. Close the lid and cook for 2 minutes over medium flame.
  7. After 2 minutes, add red chili powder, coriander powder and cumin powder. Mix and combine well.
  8. Add whisked curd and mix well with the spices. Add water and mix again. Add salt to taste. Close the lid and cook for 5 minutes.
  9. Meanwhile, heat ghee in a frying pan, spreading the ghee all over the pan. Add cubed paneer pieces, turmeric powder and red chili powder. Mix to coat. Spread the paneer over the pan and fry over low flame. Flip and fry the other side, too. Fry for 5 minutes or till paneer turns golden brown. Switch off the flame.
  10. Add the fried paneer pieces to the gravy. Mix gently, taking care not to break the paneer. Cook for 1 minute. Adjust salt, add garam masala powder and mix well. Add kasuri methi leaves and mix. Switch off the flame.
  11. Easy and tasty paneer masala is ready. Serve hot with roti, chapati, phulka or any flavored rice. Enjoy.

Step-by-Step Photo Guide

In a vessel, add 2-3 ripe tomatoes and 1 cup of water. Close the lid and cook till the skins start to split; then switch off the flame.

In a vessel, add 2-3 ripe tomatoes and 1 cup of water. Close the lid and cook till the skins start to split; then switch off the flame.

 Peel off the skins of the cooked tomatoes.

Peel off the skins of the cooked tomatoes.

Transfer the peeled tomatoes to a mixer jar, close the lid and grind to a smooth paste. Tomato puree is ready. Set aside.

Transfer the peeled tomatoes to a mixer jar, close the lid and grind to a smooth paste. Tomato puree is ready. Set aside.

In a frying pan, add 1 1/2 teaspoon besan flour and fry till the raw smell goes away (about 5 minutes). Transfer to a plate and set aside.

In a frying pan, add 1 1/2 teaspoon besan flour and fry till the raw smell goes away (about 5 minutes). Transfer to a plate and set aside.

In the same pan, heat 1 tablespoon oil and splutter 1 teaspoon cumin seeds. Add 1/2 teaspoon black peppercorns, a 2-inch-long cinnamon stick, 2-3 cloves and 1-2 broken red chilies. Saute well.

In the same pan, heat 1 tablespoon oil and splutter 1 teaspoon cumin seeds. Add 1/2 teaspoon black peppercorns, a 2-inch-long cinnamon stick, 2-3 cloves and 1-2 broken red chilies. Saute well.

Add 1 chopped onion, 2 teaspoons grated ginger, 5-6 chopped garlic cloves and 1/4 teaspoon turmeric powder. Saute for 1 minute.

Add 1 chopped onion, 2 teaspoons grated ginger, 5-6 chopped garlic cloves and 1/4 teaspoon turmeric powder. Saute for 1 minute.

Add roasted besan flour and mix well.

Add roasted besan flour and mix well.

Add prepared tomato puree and mix well.

Add prepared tomato puree and mix well.

Add 1/4 cup of water and mix. Close the lid and cook for 2 minutes over medium flame.

Add 1/4 cup of water and mix. Close the lid and cook for 2 minutes over medium flame.

After 2 minutes, add 1/2 teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder. Mix and combine well.

After 2 minutes, add 1/2 teaspoon red chili powder, 1 teaspoon coriander powder and 1 teaspoon cumin powder. Mix and combine well.

Add 1/4 cup whisked curd.

Add 1/4 cup whisked curd.

Mix well with the spices. Add 1/2 cup of water and mix. Add salt to taste. Close the lid and cook for 5 minutes.

Mix well with the spices. Add 1/2 cup of water and mix. Add salt to taste. Close the lid and cook for 5 minutes.

Meanwhile, heat 1 1/2 teaspoon ghee in a frying pan, spreading the ghee all over the pan. Add cubed paneer pieces. Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder and mix to coat paneer with spices.

Meanwhile, heat 1 1/2 teaspoon ghee in a frying pan, spreading the ghee all over the pan. Add cubed paneer pieces. Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder and mix to coat paneer with spices.

Spread the paneer over the pan and fry over low flame. Flip and fry on other side too. Fry for 5 minutes or till paneer turns golden brown. Switch off the flame. Add the fried paneer pieces to the gravy.

Spread the paneer over the pan and fry over low flame. Flip and fry on other side too. Fry for 5 minutes or till paneer turns golden brown. Switch off the flame. Add the fried paneer pieces to the gravy.

Mix gently without breaking the paneer. Cook for 1 minute. Adjust salt, add  1/2 teaspoon garam masala powder and mix well. Add 1 teaspoon kasuri methi and mix. Switch off the flame.

Mix gently without breaking the paneer. Cook for 1 minute. Adjust salt, add 1/2 teaspoon garam masala powder and mix well. Add 1 teaspoon kasuri methi and mix. Switch off the flame.

Easy and tasty paneer masala is ready to serve. Serve hot with roti, chapati, phulka or any flavored rice. Enjoy.

Easy and tasty paneer masala is ready to serve. Serve hot with roti, chapati, phulka or any flavored rice. Enjoy.

Cooking Notes

  • You can use homemade or store-bought paneer for this recipe.
  • Increase or decrease the quantities of spice powders as per the spice level desired.
  • Do not make the gravy too thick. It will thicken once it is cooked.
  • Gently fry the paneer to prevent breakage.
  • Avoid using sour curd for the gravy.