Paneer Masala - Restaurant/Dhaba Style
For Paneer
For Frying Paneer
For Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Paneer
Cut 300 grams of paneer into desired square pieces. Add 1/8 tsp Kashmiri red chili powder, 1/8 tsp turmeric powder, and 1/8 tsp salt to the paneer pieces. Toss gently to coat evenly.
Prepare Tomato Puree
Peel and roughly chop 3 medium red tomatoes. Blend them in a mixer to make a fine puree without adding water. Set aside.
Fry Paneer
Heat 2 tbsp oil and 1 tbsp butter in a frying pan. Add the seasoned paneer pieces and fry, flipping occasionally, until they turn golden brown on 2-3 sides. Remove the paneer and set aside. Reserve any leftover oil from frying for the gravy.
Sauté Whole Spices
In a cooking pot, add 4 tbsp oil. Once the oil is warm, add 1 black cardamom, 3-4 green cardamoms, 1 bay leaf, 1/2 inch cinnamon stick, and 3 cloves. for until fragrant. Then add 1 tsp cumin seeds and for a few more seconds.
Add Aromatics and Onions
Add 1/2 tsp grated ginger and 1/2 tsp fine chopped garlic to the pot. for a few seconds. Then add 2 medium fine chopped onions and 3 spicy green chilies. Add the reserved leftover oil from frying paneer. Fry the onions until they turn golden brown.
Cook Powdered Spices and Tomato Puree
Once onions are golden brown, add 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste. Add 1/4 cup water to prevent the spices from burning. Mix well and . Then add the prepared tomato puree (along with 1/2 cup water used to rinse the mixer jar) and mix thoroughly.
Simmer Gravy
Add 1/3 cup water to the gravy. Cover the pot and cook for on low to medium heat until the tomatoes and onions are tender and well-cooked.
Add Yogurt and Paneer
Remove the lid. Turn off the flame or it to very low. Stir the gravy to release some heat. Add 6 tbsp of thick yogurt and mix quickly to prevent curdling. Add 1/4 cup water for consistency. Turn the flame back on. Add the fried paneer pieces to the gravy and mix gently.
Final Seasoning and Garnish
Add 1 tsp Kasuri methi (crushed with hands), 1/2 tsp garam masala powder, 1 tbsp ginger, 2-3 slit green chilies, and 2 tbsp fresh chopped coriander. Give it a good mix.
Rest and Serve
Cover the pot and on low flame for to allow all the flavors to meld. Serve hot with naan, roti, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
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
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
Reserve any leftover oil from frying for the gravy.
- Store
Add the reserved leftover oil from frying paneer.
Variations
Simple ways to adapt this recipe.
- Add a splash of creamCustomise
Add a splash of cream at the end for a richer, creamier texture.
- Incorporate other vegetables like peas
Incorporate other vegetables like peas or bell peppers for added nutrition and flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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