Paneer Masala – North Indian Style
Recipe Summary
- A rich and creamy North Indian curry made with paneer (Indian cottage cheese) cooked in a flavorful tomato and onion-based gravy, spiced with a blend of aromatic Indian spices. This restaurant-style dish is perfect for a special meal and pairs wonderfully with naan or rice.
All Ingredients - For Paneer Masala
- Oil 1/2 Cup
- Cumin Seeds 1 TBSP
- Cinnamon Stick 1
- Bay Leaf 1
- Green Chili 1, chopped
- Ginger Garlic Paste 1 TBSP
- Onions 1/2, finely chopped
- Salt As needed
- Cashew Powder 1 TBSP
- Cumin Powder 1 TSP
- Coriander Powder 1 TSP
- Turmeric Powder 1 TBSP
- Chili Powder 1 TBSP
- Water 1 Cup
- Yogurt 1/2 Cup
- Tomato Puree 1/2 Cup
- Paneer 1 Cup, cubed
- Kasuri Methi (Dried Fenugreek Leaves) 1 TSP
- Heavy Whipping Cream 2 TBSP
- Cilantro For garnish
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Temper Spices
Heat oil in a pan over medium heat. Add cumin seeds, a cinnamon stick, and a bay leaf. Stir well for a few seconds until fragrant.
Step 2: Sauté Aromatics
Add chopped green chili and ginger-garlic paste to the pan. Sauté for about a minute.
Step 3: Cook Onions
Add finely chopped onions to the pan and sauté until they turn golden brown.
Step 4: Add Powdered Spices
Add salt to taste, cashew powder, cumin powder, coriander powder, turmeric powder, and chili powder. Mix everything well and cook for a minute.
Step 5: Form the Gravy Base
Pour in 1 cup of water, stir well to combine, and let the mixture cook for a few minutes until it starts to thicken.
Step 6: Cook the Gravy
Add yogurt and tomato puree to the pan. Stir well to incorporate everything, and let the gravy cook for about , stirring occasionally, until the oil starts to separate.
Step 7: Add Paneer and Finish Cooking
Gently add the paneer cubes to the gravy. Crush kasuri methi between your palms and sprinkle it over the paneer. Stir gently, cover the pan, and let it cook for .
Step 8: Garnish and Serve
Transfer the Paneer Masala to a serving bowl. Drizzle with heavy whipping cream and garnish with freshly chopped cilantro. Serve hot with naan or rice.
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