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paneer masala recipe, how to make paneer masala | paneer curry recipe

paneer masala recipe with step by step photos – a rich and delicious paneer curry made in an onion-tomato-cashew base.

i prepare this paneer masala recipe at times. so thought of sharing the recipe. this recipe of paneer masala is different from the paneer butter masala recipe i have posted earlier. addition of onion paste does make a difference to the overall taste and flavor of the paneer curry. a few more spices are also added in this recipe.

while making paneer recipes, i prepare the paneer at home. homemade paneer is better any day than store brought ones. instead of paneer, you can also use tofu in this recipe.

along with paneer, you can also add some steamed green peas and potatoes in the recipe. since tomatoes are added in the recipe, do use ripe red tomatoes with are less sour and have faint sweet taste in them. avoid using tomatoes which are too sour as this will ruin the taste of the gravy.

paneer masala gravy is best served with chapatis, rotis or naan. you can also serve this paneer curry with plain rice or jeera rice or masala rice or biryani rice.

if you are looking for more paneer recipes then do check kadai paneer, palak paneer, tawa paneer masala, paneer makhani, paneer lababdar and shahi paneer recipe.

paneer masala recipe card below:

3.9 from 10 votes
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paneer masala recipe | paneer curry recipe
prep time
30 mins
cook time
25 mins
total time
55 mins
 

paneer masala gravy recipe - a rich and delicious paneer curry made in an onion-tomato-cashew base.

course: curry
cuisine: north indian, Punjabi
servings: 3 to 4
calories: 421 kcal
author: dassana
ingredients (1 cup = 250 ml)
for onion paste:
  • 105 grams onion or 1 large onion - roughly chopped
for cashew paste:
  • 175 grams tomato or 2 large tomatoes - roughly chopped
  • 27 grams cashew (kaju) or 12 to 15 cashews - soaked in ½ cup hot water
for ginger-garlic paste:
  • 1 teaspoon ginger-garlic paste OR 4 grams ginger (adrak) or 1 inch ginger - roughly chopped + 4 grams garlic or 6 to 7 small to medium garlic cloves, roughly chopped - crushed to a paste in mortar-pestle
other ingredients for paneer masala:
  • 200 grams paneer (cottage cheese) - cut in cubes or squares
  • 3 tablespoons oil
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder or add as per taste
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon garam masala powder
  • 2 green chilies, slit (hari mirch)
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • salt as required
  • 1.5 cups water or add as required
  • ½ teaspoon kasuri methi (dry fenugreek leaves)
  • 2 tablespoon low fat cream
  • ¼ to ½ teaspoon sugar (optional)
  • 1 tablespoon chopped coriander leaves for garnish
how to make recipe
preparation for paneer masala gravy recipe:
  1. first soak 12 to 15 cashews in hot water for 30 minutes.
  2. when the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. crush the ginger and garlic to a paste in mortar-pestle.
  3. in a blender jar or grinder jar, take the chopped onions. without adding any water grind to a smooth paste.
  4. remove the onion paste in a bowl and keep aside.
  5. to the same grinder jar, add chopped tomatoes. also add the soaked cashews.
  6. again without adding any water, grind both tomatoes and cashews to a smooth paste. keep the jar aside.
making paneer masala curry:
  1. heat 3 tablespoons oil in a thick bottomed pan or kadai.
  2. add the onion paste.
  3. on a low flame begin to saute the onion paste. keep on stirring often while sauteing the onion paste. saute till the onion paste becomes light golden or golden.
  4. then add the crushed ginger-garlic paste. if using ready ginger-garlic paste, then add 1 teaspoon of it.
  5. stir and saute till the raw aroma of ginger-garlic goes away.
  6. now add the tomato+cashew paste. be careful as the mixture can splutter.
  7. mix everything very well and begin to saute the masala on a low flame.
  8. while the masala is getting sauteed, add 1.5 cups water in the grinder jar. swirl the jar so that the tomato paste at the sides and at the bottom get mixed with the water. if you want you can even run the mixer once, so that everything gets mixed well. keep aside.
  9. saute the onion-tomato masala till you see some fat releasing from the sides. the masala will also become glossy.
  10. then add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder,, 1/2 teaspoon coriander powder and 1/2 teaspoon garam masala powder.

  11. mix the spice powders very well.
  12. add 1 or 2 slit green chilies.
  13. add the water which was mixed with the leftover tomato+cashew paste in grinder jar.
  14. season with salt. also add 1 tablespoon chopped coriander leaves.
  15. on a low to medium flame, simmer the gravy till it thickens a bit and you see oil specks on top.

  16. then add paneer cubes.
  17. add 1/2 teaspoon kasuri methi, which has been crushed. mix well and cook for a minute.
  18. then add 2 tablespoons low fat cream.
  19. mix the cream very well with the rest of the curry. switch off the flame.

  20. serve paneer masala garnished with some coriander leaves accompanied with chapatis, parathas, naan or steamed rice or jeera rice.
recipe notes

tips for making paneer masala recipe:

  • you can add less or more of the spice powders, depending on your requirements.
  • less or more water can be added, depending on the gravy consistency you want. this recipe yields a medium consistency gravy.
  • cream can be skipped.
  • tofu can be replaced with paneer.

rough nutrition info per serving:

Nutrition Facts
paneer masala recipe | paneer curry recipe
Amount Per Serving
Calories 421 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 13g 65%
Cholesterol 50mg 17%
Sodium 911mg 38%
Potassium 248mg 7%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 13.2%
Vitamin C 17.2%
Calcium 33.8%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


how to make paneer masala gravy recipe:

1. first soak 12 to 15 cashews in hot water for 30 minutes.

2. when the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. crush the ginger and garlic to a paste in mortar-pestle.

3. in a blender jar or grinder jar, take the chopped onions.

4. without adding any water grind to a smooth paste. remove the onion paste in a bowl and keep aside.

5. to the same grinder jar, add chopped tomatoes. also add the soaked cashews.

6. again without adding any water, grind both tomatoes and cashews to a smooth paste. keep the jar aside.

7. heat 3 tablespoons oil in a thick bottomed pan or kadai. add the onion paste.

8. on a low flame begin to saute the onion paste. keep on stirring often while sauteing the onion paste. be careful while adding onion paste as it splutters.

9. saute till the onion paste becomes light golden or golden.

10. then add the crushed ginger-garlic paste. if using ready ginger-garlic paste, then add 1 teaspoon of it.

11. stir and saute till the raw aroma of ginger-garlic goes away.

12. now add the tomato+cashews paste. be careful as the mixture can splutter.

13. mix everything very well and begin to saute the masala on a low flame.

14. while the masala is getting sauteed, add 1.5 cups water in the grinder jar. swirl the jar so that the tomato paste at the sides and at the bottom get mixed with the water. if you want you can even run the mixer once, so that everything gets mixed well. keep aside.

15. saute the onion-tomato-cashew masala till you see some fat releasing from the sides. the masala will also become glossy. stir often while sauteing the masala.

16. then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.

17. mix the spice powders very well.

18. add 1 or 2 slit green chilies.

19. add the water which was mixed with the leftover tomato+cashew paste in grinder jar.

20. season with salt.

21. add 1 tablespoon chopped coriander leaves.

22. on a low to medium flame, simmer the gravy till it thickens a bit and you see oil specks on top.

23. then add paneer cubes. 200 grams paneer which have been cut in cubes or squares.

24. add ½ teaspoon kasuri methi, which has been crushed. mix well and cook for a minute.

25. then add 2 tablespoons low fat cream.

26. mix the cream very well with the rest of the paneer curry. switch off the flame. check the taste of paneer gravy and add more salt if required. you can also add ¼ to ½ sugar at this step. just mix very well.

27. serve paneer masala gravy garnished with chopped coriander leaves accompanied with chapatis, parathas, naan or tandoori rotis or khasta rotis or steamed rice or jeera rice or saffron rice or ghee rice.




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This post was last modified on September 10, 2017, 3:30 pm

    Categories Indian CurriesKids RecipesMain CourseNorth Indian RecipesPaneer RecipesPopular Indian RecipesPunjabi Recipes