Paneer Masala – Restaurant Style

Ready in

35 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

20 min

Serving

3 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Spicy
Recipe by Dindigul Food Court on YouTube
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All Ingredients

For Marinating & Roasting Paneer

All Ingredients

For the Gravy

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Marinate the Paneer

    In a plate, take 200g of paneer cubes. Add ¼ tsp chilli powder, a pinch of turmeric powder, and salt. Mix gently to coat all the cubes evenly.

  2. Roast the Paneer

    Heat ½ tsp of ghee on a tawa over medium flame. Place the paneer cubes and roast for , turning them, until they are lightly golden on all sides. Set aside.

  3. Temper the Spices

    In a separate pan, heat 2 tbsp of oil and 1 tbsp of ghee. Add ½ tsp cumin seeds, 1 cinnamon stick, 2 cloves, and 1 bay leaf. Allow them to splutter.

  4. Sauté Onions and Pastes

    Add 2 finely chopped onions and until they turn light brown. Then, add the paste of 2 tomatoes and 1 tbsp of ginger-garlic paste. well until the raw smell disappears.

  5. Add Spice Powders

    Add 1 tbsp Kashmiri chilli powder, 1 tbsp coriander powder, a pinch of turmeric powder, and ½ tbsp cumin powder. Mix and for about a minute until the spices are fragrant.

  6. Incorporate Curd

    Add 3 tbsp of well-beaten curd to the masala. Mix continuously and cook until the oil starts to separate from the mixture.

  7. Prepare and Simmer the Gravy

    Pour in water to adjust the gravy to your desired consistency. Add salt to taste, mix well, and bring it to a boil. Let it for .

  8. Add Paneer and Finish

    Add the roasted paneer cubes to the gravy. Gently mix. Sprinkle a pinch of garam masala and 1 tbsp of kasuri methi. Mix well and switch off the flame.

  9. Serve

    Garnish with fresh coriander leaves if desired. Serve the Paneer Masala hot with your choice of Indian bread or rice.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 7 swaps

  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • Add a few tablespoons ofCustomise

    Add a few tablespoons of fresh cream at the end for a richer, creamier gravy.

  • You can add vegetables likeCustomise

    You can add vegetables like bell peppers or green peas along with the onions.

Helpful Tips

Small details that can improve the final result.

  • TipBeat the Curd Well Before

    Beat the curd well before adding it to the gravy to prevent it from curdling.

  • Flavour tipRoasting the Paneer Separately Adds

    Roasting the paneer separately adds a nice texture and prevents it from breaking in the gravy.

  • Flavour tipUsing Kashmiri Chilli Powder Gives

    Using Kashmiri chilli powder gives the dish a vibrant red color without making it overly spicy.

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