Paneer Masala is a flavorful and rich Indian curry dish made using soft paneer cubes simmered in a luscious tomato-onion-cashew gravy. With its aromatic spices and smooth texture, this North Indian-style curry is perfect for lunch or dinner paired with roti, naan, or rice.
Ingredients:
- Paneer – 150 grams (cut into triangular pieces)
- Curd – 2 tablespoons
- Onion – 2 large, finely chopped
- Tomato – 2 large, finely chopped
- Cashews – 1/4 cup (soaked in warm water for 10 minutes)
- Ginger – 1 inch piece
- Garlic – 7 to 8 cloves
- Cumin seeds – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – 1/4 teaspoon
- Kasuri methi – 1/4 teaspoon (crushed)
- Salt – to taste
- Water – as needed for gravy consistency
- Oil – 4 tablespoons
Instructions:
- Prepare onion, ginger, and garlic paste by grinding them together.
- Separately grind tomatoes and soaked cashew nuts into a smooth paste.
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add the onion-ginger-garlic paste and sauté on medium heat until golden brown. Stir continuously to avoid burning.
- Add tomato-cashew paste and cook on low heat until the mixture starts leaving oil at the sides.
- Add turmeric, red chili, and coriander powder. Sauté the spices for 2 minutes.
- Mix in the curd and cook for 2 more minutes. Then add the cashew paste and stir well.
- Add paneer pieces and required water for the desired gravy consistency. Add salt to taste. Cover and cook on low flame for 10–12 minutes.
- Switch off the flame. Sprinkle garam masala and kasuri methi. Serve hot with roti, paratha, or rice.
Nutritional Information (General):
- Calories: 260 kcal
- Carbohydrates: 8g
- Protein: 11g
- Fat: 20g
- Fiber: 2g
- Calcium: 20% (from paneer & curd)
- Iron: 6% (from cashews & spices)
Cooking Tips & Variations:
- Smoky flavor: Add a piece of charcoal to the finished curry and pour ghee over it. Cover for 2 minutes for a smoky dhaba-style aroma.
- Creamy touch: Add 2 tablespoons of fresh cream at the end for extra richness.
- Vegan version: Substitute paneer with tofu and curd with plant-based yogurt.
- Nut-free version: Skip cashews and use boiled potatoes to thicken the gravy naturally.
Common Mistakes & Fixes:
- Mistake: Onion paste burning.
Fix: Always cook on medium flame and stir frequently. Add a splash of water if sticking. - Mistake: Curd curdles in gravy.
Fix: Lower the heat completely before adding curd and whisk well before adding. - Mistake: Paneer becomes chewy.
Fix: Avoid overcooking paneer; add it towards the end and simmer lightly.
Chef’s Tips & Tricks:
- Soak cashews in hot water for smoother blending.
- Add kasuri methi only at the end to retain its aroma.
- Marinate paneer in curd and salt for 10 minutes before adding to the gravy for enhanced flavor.
Brand Suggestions:
- Paneer: Apetina Paneer (Tesco), Everest Paneer (ASDA)
- Curd: Greek-Style Yogurt (Lidl, Tesco)
- Spices: TRS, Natco, East End (available at Sainsbury’s, Indian grocery stores)
- Cashews: Whitworths or Tesco
- Oil: KTC Sunflower Oil or Vegetable Oil
Equipment & Tools:
- Non-stick deep pan
- Mixer grinder or blender
- Spatula
- Chopping board & knife
- Measuring spoons
- Serving bowl
Pairing Suggestions:
- Serve hot with butter naan, tandoori roti, jeera rice, or basmati rice.
- Pairs beautifully with cucumber raita or mint chutney on the side.
- Add papad and salad for a complete North Indian meal.
Allergen Information:
- Dairy: Contains paneer and curd – not suitable for dairy allergies. Use dairy-free alternatives for vegan version.
- Nuts: Contains cashews – replace with melon seeds for nut-free version.
- Gluten-Free: Naturally gluten-free – verify all spice mixes are uncontaminated.
Recipe Instructions Step by Step:
Step 1: Make Pastes
Grind onion, garlic, and ginger into a smooth paste. Separately, grind tomatoes and soaked cashews to make another smooth paste.
Step 2: Temper Spices
Heat 4 tablespoons oil in a non-stick pan. Add cumin seeds and let them splutter.
Step 3: Sauté Onion Paste
Add onion-ginger-garlic paste and cook on medium heat until golden brown. Stir often.
Step 4: Add Tomato-Cashew Paste
Add the tomato-cashew mixture. Cook on low flame till the oil begins to separate from the masala.
Step 5: Add Dry Spices
Add red chili powder, turmeric, and coriander powder. Cook for 2 minutes.
Step 6: Stir in Curd
Whisk and add curd. Mix quickly and cook for 2 minutes.
Step 7: Cook with Paneer
Add paneer pieces, salt, and water as needed for gravy. Cover and simmer for 10–12 minutes.
Step 8: Finish with Spices
Turn off heat. Sprinkle garam masala and crushed kasuri methi. Serve hot.