Masala Paneer
Golden paneer cubes simmered in a rich and creamy onion, tomato, and yogurt gravy flavored with whole spices. This Masala Paneer is perfect with roti, naan, paratha, or steamed rice.
Ingredients
For the Paneer
- 300 grams paneer ,cut into cubes
- 2 tablespoons mustard oil or sunflower oil (choose mustard oil for better flavor)
Whole Spices
- 3 green cardamom pods
- 1- inch cinnamon stick
- 3 cloves
- 1 dried red chilli
- 1 bay leaf (optional)
For the Masala Gravy
- 2 medium onions , finely chopped
- 1 tablespoon ginger-garlic paste
- 3 medium tomatoes , finely chopped
- Salt , to taste
- 1/2 cup plain yogurt
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi
- 1 tablespoon coriander-mint chutney
- 1/4 teaspoon powdered sugar
- 1/2 to 1 cup water or as needed
Instructions
Fry The Paneer
- Heat the mustard oil or sunflower oil in a wide pan over medium heat.
- Once the oil is hot, carefully add the paneer cubes. Fry gently, turning occasionally, until the edges are light golden brown. Do not fry the paneer for too long, as it may become firm or chewy.
- Remove the paneer from the pan, transfer it to a plate, and set it aside.
Prepare the Masala Base
- Keep the remaining oil in the same pan. Add the green cardamom, cinnamon stick, cloves, dried red chilli, and bay leaf.
- Sauté the whole spices for a few seconds, until fragrant. Be careful not to burn them.
- Add the chopped onions. Cook over medium heat, stirring regularly, until the onions soften and turn light golden brown.
- Add the ginger-garlic paste and cook for approximately 1 minute, or until its raw aroma disappears.
- Add the chopped tomatoes and salt. Cook, stirring occasionally, until the tomatoes become soft and pulpy and the oil begins to separate around the edges.
Prepare the Spiced Yogurt
- Place the yogurt in a mixing bowl. Add the coriander powder, cumin powder, turmeric powder, and Kashmiri red chilli powder.
- Whisk until completely smooth and no lumps remain.
Add the Yogurt to the Masala
- Reduce the heat to low. Gradually add the spiced yogurt to the onion-tomato masala while stirring continuously.
- Continue stirring until the yogurt is thoroughly combined with the masala. Cook over low heat for a few minutes, until the mixture thickens slightly and oil begins to appear around the edges.
Season the Gravy
- Add the garam masala.
- Crush the kasuri methi between your palms and add it to the gravy.
- Stir in the coriander-mint chutney and powdered sugar.
- Add 1/2 cup water and mix well. Gradually add more water as needed to reach your preferred gravy consistency.
- Bring the gravy to a gentle simmer.
Add the Paneer
- Add the fried paneer cubes to the simmering gravy.
- Mix gently until the paneer is evenly coated with the masala. Avoid stirring vigorously, as the paneer cubes may break.
- Simmer over low heat for 2–3 minutes, allowing the paneer to absorb the flavors.
- Taste and adjust the salt or spices as needed. Turn off the heat and let the curry rest for a few minutes before serving.
Video
Notes
- Use soft, fresh paneer with a creamy texture for the best results.
- Mustard oil gives the curry a deeper, slightly sharp flavor. Sunflower oil may be used for a milder taste.
- Avoid over-frying the paneer, as it can become rubbery or chewy.
- Keep the heat low and stir continuously when adding the yogurt to prevent it from splitting.
- Use full-fat yogurt at room temperature for a smoother, creamier gravy.
- Kashmiri red chilli powder provides a vibrant red color and gentle heat. It may be adjusted according to taste.
- The powdered sugar balances the acidity of the tomatoes and yogurt without making the gravy noticeably sweet.
- For softer paneer, place the fried cubes in warm water for 5–10 minutes, drain them, and then add them to the gravy.