Paneer Masala
Paneer Masala is one of those comforting dishes I love making when I want something rich, flavorful, and satisfying without too much effort. The soft paneer cubes soak up the spiced tomato-onion gravy beautifully, making every bite creamy, tangy, and full of warmth.
I like this recipe because it uses simple everyday ingredients, but the final dish tastes special enough for lunch, dinner, or even when guests come over. Serve it hot with roti, naan, paratha, or rice, and you have a delicious homemade meal ready to enjoy.
Ingredients
- Oil – I use mustard oil (this is a staple for Indian cooking but you can choose whatever oil you want. Just make sure it has a high smoke point)
- Chopped onions – add sweetness, body, and depth to the masala.
- Fresh tomato puree – gives the gravy its tangy flavor and rich color.
- Salt – as required
- Turmeric powder – adds color and a mild earthy flavor.
- Cumin powder – brings warmth and a slightly smoky taste to the gravy.
- Coriander powder – adds a fresh, citrusy spice flavor and makes the masala more aromatic.
- Paneer cubes – are the main ingredient and make the dish soft, creamy, and filling.
- Water – helps adjust the consistency of the gravy.
- Kasuri methi / dried fenugreek leaves – adds a beautiful restaurant-style aroma and finishing flavor.
How to Make Paneer Masala?
Heat oil in a pan over medium heat. Once the oil is hot, add the chopped onions and cook them until they turn soft and slightly golden. Stir them often so they do not burn.
Next, add the freshly made tomato puree to the pan. Mix it well with the onions and let it cook for a few minutes. The tomato puree should start to reduce slightly and become thicker.
Now add salt, turmeric powder, cumin powder, and coriander powder. Stir everything together so the spices mix nicely with the onion-tomato base. Cook the masala for some time until it thickens and the oil starts to separate slightly from the mixture.
Add the paneer cubes gently into the pan. Pour in some water to adjust the gravy consistency. Mix carefully so the paneer pieces do not break.
Let the curry cook for a few more minutes on low to medium heat. During this time, the paneer will start absorbing the flavors of the gravy. The masala will also become richer and thicker.
In a small pan, lightly heat the kasuri methi for a few seconds. Crush it gently between your palms and add it immediately to the paneer masala.
Mix once and turn off the heat.
Your paneer masala is ready. Serve hot.
How To Serve This Recipe?
I love serving this Paneer Masala hot with soft roti, butter naan, tandoori roti, or paratha. It also tastes delicious with jeera rice, steamed basmati rice, or pulao if you want a comforting rice meal.
For a complete lunch or dinner, I like to serve it with sliced onions, lemon wedges, cucumber salad, or a bowl of plain curd on the side.
You can also add a little fresh coriander on top before serving for extra freshness. This dish tastes best when served warm, while the paneer is soft and the gravy is rich and flavorful.
Paneer Masala
Ingredients
- 2 tablespoons oil
- 1 cup finely chopped onions
- 1 1/2 cups fresh tomato puree (about 3 medium tomatoes blended)
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 7 ounces paneer (cut into cubes, roughly 200 gm)
- 1/2 cup water (or as needed to adjust the gravy)
- 1 tablespoon kasuri methi / dried fenugreek leaves
Instructions
- Heat oil in a pan over medium heat.
- Add the chopped onions and cook until they become soft and slightly golden. Stir often so the onions do not burn.
- Add the fresh tomato puree and mix well with the onions.
- Cook the onion-tomato mixture for a few minutes until it starts to thicken.
- Add salt, turmeric powder, cumin powder, and coriander powder. Mix everything well so the spices combine properly with the masala.
- Continue cooking the mixture until it thickens and the oil starts to separate slightly from the masala.
- Add the paneer cubes gently and mix carefully so they do not break.
- Pour in some water to adjust the consistency of the gravy.
- Cook for a few more minutes on low to medium heat. The paneer will start to absorb the flavors of the gravy.
- In a small pan, lightly heat the kasuri methi for a few seconds.
- Crush the warm kasuri methi gently between your palms and add it to the paneer masala.
- Mix once, turn off the heat, and serve hot.
Notes
- Do not overcook the paneer, or it may become chewy.
- Lightly heating the kasuri methi before adding it helps release its aroma.
- Add more water if you prefer a thinner gravy, or cook the curry a little longer if you want a thicker masala