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Masala Paneer (Cottage Cheese) Recipe

Supriya is a homemaker who is passionate about cooking. She loves to share her recipes with the world.

Masala paneer

Masala paneer

Masala paneer is an Indian dish of marinated paneer (cottage cheese) that is served in a spiced gravy. It is a very popular dish both in Indian homes as well as restaurants. It is always hit with family and guests.

Cook Time

Prep timeCook timeReady inYields

10 min

40 min

50 min

4 servings


For the gravy:

  • 2 teaspoons cooking oil
  • 1 teaspoon butter
  • 3 medium onions, chopped
  • 2 medium tomatoes, pureed
  • 2 green cardamom pods
  • 2 cloves
  • 1 inch cinnamon stick
  • 1 inch ginger, chopped
  • 4-5 garlic cloves, chopped
  • 4-5 green chillies, chopped
  • 2 teaspoons coriander leaves (cilantro) chopped, chopped
  • 1 teaspoon kasturi methi (fenugreek leaves), crushed
  • 1/4 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 2 teaspoons chicken masala powder
  • 1/4 teaspoon garam masala
  • 1 teaspoon salt
  • 1 small bay leaf
  • 1 teaspoon heavy cream (optional)

For the paneer marinade:

  • 250 grams paneer
  • 3/4 teaspoon gram masala powder
  • 3/4 teaspoon turmeric powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon red chilli powder
  • Ghee (clarified butter), for frying the marinated paneer


  1. Prepare the paneer: In a bowl, add the paneer and marinade ingredients. Set aside for 15 minutes. After 15 minutes, add the marinated paneer to a pan with ghee (clarified butter) or olive oil. Fry paneer for 1 minute and set aside.
  2. In a large pan, add the oil and butter.
  3. Add cumin seeds, bay leaf, cinnamon stick, green chillies, cardamom, and cloves. Saute till the spices turn aromatic.
  4. Add the chopped onion and fry until it turns golden.
  5. Add chopped ginger and garlic. Saute well.
  6. When the ginger and garlic turn golden brown, add chopped coriander leaves and some kasturi methi (fenugreek leaf). Saute well.
  7. Add the turmeric, red chilli powder, coriander powder, chicken masala, roasted gram flour (chickpea flour), and salt.
  8. Saute on medium flame till the spices are well cooked.
  9. Add tomato pulp and saute till it releases oil.
  10. When the spices start releasing oil, turn the flame on high, add 1 cup of water, and mix continuously
  11. Add the fried paneer cubes.
  12. Cover for 2 minutes over low flame till the paneer absorbs the spices.
  13. Add garam masala powder and crushed kasturi methi (fenugreek leaf).
  14. Turn off the flame. Garnish with malai and serve with rice or roti (chapati).

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