Paneer masala recipe | how to make restaurant style paneer masala recipe | paneer sabji recipe

Paneer masala is a popular North Indian curry made with spiced marinated paneer cubes in a tomato-onion based gravy. I roast marinated paneer cubes with ghee and To then added into the rich, creamy, and spicy gravy. It tastes great when served with naan, chapatti but can also be served with rice too. This recipe is easy and yields perfect restaurant-style paneer masala at home.

Recipe card for paneer masala

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course curry
Cuisine Indian
Servings 4 servings

Ingredients
  

For marinating panner

  • 250 gram paneer cubes
  • Salt to taste
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tbsp oil
  • 1 tsp ghee

For Gravy

  • 2 tbsp oil
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • ½ inch cinnamon stick
  • 1 bay leaf
  • 3 dry green chilli
  • 5-6 black papper
  • 3 cloves
  • 2 green cardamoms
  • Pinch of asafetida
  • 1 cup chopped onion
  • ½ tsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • 2 tsp kashmiri red chilli powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 2 tbsp roasted gram flour
  • Salt to taste
  • 2 green chilli slits
  • 3 medium size tomato puree
  • 2-3 tbsp hung curd
  • 1 cup water
  • Roasted paneer cubes
  • 1 tsp kasuri methi
  • Coriander leaves

Instructions
 

For marinating paneer

  • In a mixing bowl, add paneer cubes, salt, red chilli powder and turmeric powder. Mix well so masala coats to paneer cubes.
  • Now in a pan, add ghee and roast the paneer on all the sides until browned.
  • Switch off the gas and keep aside roasted paneer.

For paneer masala gravy

  • Heat oil and ghee in a pan. Once the oil is hot then add cumin seeds, cinnamon, bay leaf, dry red chilli, black pepper, cloves, green cardamom and pinch of hing. Sauté dry spices for few seconds.
  • Then add onion, ginger and garlic paste. Sauté until onion turns nicely browned.
  • Now add turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala, roasted gram flour and salt. Sauté spice for a minute.
  • Add green chilli and tomato puree. Cover and cook until oil starts to separate from the sides of the pan.
  • Then add 2-3 tbsp hung curd into the gravy. Stir continuously until oil separates from the gravy.
  • Add 1 cup water and bring the gravy to boil.
  • Then add fried paneer pieces and kauri methi. Cover and cook for 2 minutes.
  • Garnish with fresh coriander leaves and serve hot with wheat naan or roti.

Notes

  • Use homemade paneer or soft and moist paneer for more flavor.
  • Roast paneer on medium-low flame till it becomes slightly golden brown.
  • Cook the tomatoes and onions well, else the curry won't taste great.
  • The addition of hung curd gives a creamy texture to the gravy.

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