Paneer Masala is a beloved North Indian dish, packed with aromatic spices, creamy gravy, and soft paneer cubes. It’s the perfect comfort food, combining richness and a hint of spice that pairs beautifully with naan, roti, or rice. This dish is ideal for family dinners, festive gatherings, or simply when...
Ingredients
- 250gpaneer (cubed)
- 2piecelarge onions (finely chopped)
- 2piecetomatoes (pureed)
- 1tbspginger-garlic paste
- 2piecegreen chilies (slit)
- 1/2cupfresh cream or cashew paste
- 1/2cupyogurt (whisked)
- 2tbspoil or ghee
- 1tspcumin seeds
- 1tspturmeric powder
- 1tspred chili powder
- 2tspgaram masala
- 1tspcoriander powder
- 1/2tspcumin powder
- 1/4tspkasuri methi (dried fenugreek leaves)
- 1/4cupfresh coriander leaves (chopped)
- Salt to taste
- Water as needed
How to make Paneer Masala
Prepare the Paneer
If using store-bought paneer, soak the cubes in warm salted water for 10-15 minutes to soften them. Fresh paneer can be used directly.
Saute the Base
Heat oil or ghee in a pan on medium heat. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown.
Add Aromatics
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Then, add the slit green chilies.
Spice it Up
Mix in the turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook for a minute to let the spices bloom.
Tomato Puree
Pour in the tomato puree and cook until the oil starts separating from the mixture. This should take around 6-8 minutes.
Yogurt and Cream
Lower the heat and slowly add the whisked yogurt, stirring continuously to avoid curdling. Cook for 2-3 minutes. Then, add the fresh cream or cashew paste for a rich and creamy texture.
Simmer with Water
Add about 1/2 cup of water (or more for a thinner gravy) and let the curry simmer for 5 minutes. Adjust the salt to taste.
Add the Paneer
Gently add the paneer cubes and stir to coat them with the gravy. Let it simmer for another 5 minutes on low heat, allowing the paneer to absorb the flavors.
Finishing Touches
Sprinkle garam masala and crushed kasuri methi. Garnish with fresh coriander leaves and give it a final stir.
Serve
Paneer Masala is now ready! Serve hot with naan, roti, or rice for a satisfying meal.
Tips & Tricks
If you have time, making fresh paneer at home enhances the texture and taste.
Cook the paneer just long enough to absorb the flavors, as overcooking can make it tough and chewy.
For a dairy-free option, substitute cream with cashew or almond paste. This also gives the dish a nutty richness.
Adjust the green chilies and chili powder to your spice preference. If you prefer a milder version, reduce the quantities.
Letting the Paneer Masala rest for 10-15 minutes after cooking allows the flavors to meld beautifully.
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