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+ servings
Masala Paneer in a bowl with roti t side

Masala Paneer

Safira
Masala Paneer is a delicious, easy to make recipe served with Naan/Roti or Jeera Rice. The Paneer is lightly fried first and then simmered in an onion/tomato curry base.
5 from 1 vote
Course Dinner
Cuisine Indian
Servings 4
Calories 425 kcal

Ingredients
  

Paneer Marinade and Frying

  • 1 tbsp Gram Flour Dry roast in a pan for 1 - 2 minutes on low beforehand
  • 250 g Paneer Chopped into 1 inch cubes
  • Salt
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Oil

Whole Spices Frying

  • 1 tbsp Ghee
  • 2 tbsp Oil
  • 1 tbsp Cumin Seeds
  • 4 Cloves
  • 1 inch Cinnamon Stick
  • 3 Dry Red Chillies
  • 5 Cardamom Pods cracked open
  • 1 Bay Leaf

Paneer Masala Base

  • 2 large Onions diced
  • 1 ½ Ginger crushed
  • 6 cloves Garlic crushed
  • 2 - 3 Green Chillies pierced
  • 1 tsp Kashmiri Chili Powder or 1 ½ Red Chilli Powder
  • 1 ½ tsp Coriander Powder
  • 1 ½ tsp Cumin Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Garam Masala Powder
  • 300 g Tomatoes pureed
  • 1 tbsp Kasuri Methi
  • 3 - 4 tbsp Plain Yoghurt I use Everest Asli
  • 125 ml Water

Instructions
 

  • Marinate the paneer with Gram Flour, Salt, Turmeric and Chilli Powder. Set aside for 5 minutes.   Shallow fry the paneer on all sides until golden brown. This will take around 2 - 3 minutes. Remove from the pan and set aside
  • Heat Ghee and Oil in pan. 
  • Once hot, add whole spices and allow to sizzle for 1 - 2 minutes on low.
  • Add Onions and fry until golden brown. Around 10 minutes.
  • Stir in Ginger and Garlic paste and add pierced chillies. Cook for 2 - 3 minutes. 
  • Stir in Kashmiri Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder and Garam Masala Powder. Cook for 5 minutes on medium/low.
  • Pour in Tomato. Cook covered until oil starts to separate from the sides of the pan. About 12 - 15 minutes.
  • Add Methi and cook for 2-3 minutes.
  • Turn the heat right down and add Yoghurt (See Note). Cook on low for 2 - 3 minutes. 
  • Add water and Paneer and cook covered for a further 10 minutes. 

Notes

Storage Suggestions

Masala Paneer will keep covered in an air tight container in the fridge for about 3 days. You may need to add a little water when reheating. 
To freeze, add to an airtight container and freeze for up to a month. Defrost by removing from the freezer and leaving out on the counter top for 3 - 4 hours before reheating.

Serving Suggestions

Serve Paneer Masala with any Indian flatbread or rice.

Tips and Variations

You can add a squeeze of Lemon Juice instead of Yoghurt.
You can use Cashew Paste (or make your own by soaking Cashews in water for 1/2 an hour and blending) to add creaminess instead of yoghurt.
To make Vegan, use Tofu.
Kasuri Methi is available in Indian Supermarkets and larger Supermarkets in the UK.
When adding the yogurt to the curry base, it is easier if you add the yoghurt to a bowl. Then add a ladleful of the cooked curry to the yoghurt and mix the two together. Then add it all in and stir through. Adding the cold yoghurt to the curry, may split it.

Nutrition

Calories: 425kcalCarbohydrates: 24gProtein: 13gFat: 32gSaturated Fat: 13gCholesterol: 55mgSodium: 246mgPotassium: 468mgFiber: 6gSugar: 9gVitamin A: 879IUVitamin C: 25mgCalcium: 411mgIron: 3mg
Keyword Indian Paneer Recipe, Masala Paneer, Mughal Paneer
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