Paneer Masala- How to make Paneer Masala

Prep time: 10 mins
Cook time: 25 mins
Serves: 2

Updated: Jul 17, 2021 | 23:55 IST

By: Narayan Thakur

Paneer gravies form the best accompaniment for a variety of bread, rice and main course meals. Be it a tasty naan, a crispy tandoori roti or steamed rice, they all go well with paneer recipes. Paneer can easily blend in with spices, curries and take any shape and form. Freshly prepared curries with ginger-garlic paste, turmeric, coriander and cumin seeds taste good. These spices amplify the taste of paneer pieces.

Paneer masala is restaurant-style cream paneer that has a tomato-based gravy with a mildly sweet taste from the tomatoes. This spicy, warming and flavourful paneer recipe has a lot of spices thrown in. It makes the meal fuller and rich.


Serves 2
  • curd

    4 tablespoon

  • chaat masala

    1/2 tablespoon

  • salt

    1/2 tablespoon

  • garam masala

    1/2 tablespoon

  • powder

    1/4 tablespoon

  • turmeric powder

    1/4 tablespoon

  • paneer

    400 grams

  • bay leaves

    2 Numbers

  • cinnamon stick

    3 Numbers

  • cloves

    6 pieces

  • black cardamom

    2 pieces

  • oil

    4 tablespoon

  • ginger

    1/2 Numbers

  • onion

    3 Numbers

  • green chilli

    3 Numbers

  • garlic

    8 Numbers

  • coriander powder

    3 tablespoon

  • garam masala

    3 tablespoon

  • salt

    As required

  • kashmiri mirch powder

    1 tablespoon

  • cumin powder

    1/2 tablespoon

  • tomato puree

    2 cup

  • kasuri methi

    As required


Step 1

In a bowl, take all the ingredients for the marinade and mix well. Add the paneer cubes to the marinade and keep them aside.

preparation steps
Step 2

In a pan, heat some oil and add bay leaves, dried red chillies, cinnamon sticks, cloves, black and green cardamom, cook until fragrant. Add grated ginger, sliced onions, chopped garlic and green chillies. Allow this to cook for a few minutes.

preparation steps
Step 3

Add in the dry spices: coriander powder, garam masala, chilli powder, jeera powder and salt. Mix well and let it all cook until you see a nice brown colour. Add in the tomato puree and mix again. Cover and cook until the masala releases or separates from the oil.

preparation steps

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