Paneer Masala
Preparation time: 60-75 minutes | Serves: 2-3 people
My moreish Paneer Masala recipe is rich and flavourful, making for a perfect vegetarian curry that will satisfy all your cravings.
Paneer is a staple in so many Indian households, and I’ve grown up eating hundreds of variations of the Indian cottage cheese. You'll find it crumbled into paneer bhurji (reminiscent of scrambled eggs), stuffed into parathas, or swimming in rich gravies like paneer makhani. This Paneer Masala is one of my favourite versions, with its spiced yoghurt and tomato base that adds a lovely subtle tang, pairing beautifully with the golden cubes of paneer.
I like to make paneer from scratch when I have a couple of litres of milk close to their expiry date. It’s a great way to reduce waste and trust me, nothing tastes as good as the homemade version. I’ve included a recipe in the notes below.
A Slow Process: The Art Of Layering Flavour in a Curry
Making a proper curry is no quick feat, so I won’t lie to you and say this is an easy recipe you can whip up on a whim. While slightly time consuming, I’ve broken down the steps and ingredients to make the process as smooth as possible.
The secret to flavourful curry is building layers of flavour. In this paneer masala recipe, whole spices like cardamom pods and cumin seeds are bloomed in oil releasing their aromas, then onions, garlic, ginger and chilli are sautéed until fragrant.
Chopped tomatoes and a selection of ground spices go in next and the trick - cooking them until the oils separate from the spice mixture. You’ll notice the tomatoes break down completely and there are pools of oil on top - this is a good thing! The flavours need to be coaxed out of the spices and this step makes such a difference to the process.
To finish, thickened cream balances the tang of the tomatoes and yoghurt, crushed kasuri methi (dried fenugreek leaves) adds an earthy bitterness, and chopped coriander provides a bright, herbal freshness that cuts through all the richness.
When you can get all these incredible layers in each bite - why would you want a shortcut? Slow down and enjoy the process - the reward is so worthwhile.
Find more tips and suggestions in the recipe notes below.
Ingredients
Paneer -
250 gms paneer
1-2 tsps oil
1/2 tsp. each turmeric, cumin & Kashmiri chilli powder
Pinch of salt
Curry -
Oil/ ghee as needed
1 dried bay leaf
3-4 cardamom pods, crushed
1 red onion, diced
2 tsp ginger-garlic paste
1 small green chilli, diced
2 tsp each: cumin & coriander powder
1 tsp Kashmiri chilli powder
1 tsp garam masala
1 cup diced tomatoes (I prefer fresh)
1/2 cup yoghurt
1 tbsp gram flour (besan)
1 green capsicum, cut into chunks
2-3 tbsp cream + extra for serving
Salt to taste
Kasuri methi and fresh coriander, to garnish
Method
Toss paneer with oil, salt and spices and fry until lightly golden on all sides. Remove and set aside.
For the curry, heat oil or ghee in a pot. Add bay leaf, cardamom and cumin seeds. Sauté for 1 minute until fragrant, then add onion.
When the onion is softened, add ginger-garlic paste and the green chilli. Fry for 2-3 minutes, then add the ground spices (drizzle more oil if needed to prevent sticking).
Once spices bloom, add tomatoes. Cook for 20 minutes until oils separate and tomatoes break down completely.
Mix yoghurt and besan with 2-3 tbsp hot water until smooth. Add to the gravy, stirring continuously so it doesn’t split. Cook for 5-10 minutes adding more qater if required.
Gently fold in capsicum and paneer.
Stir in the cream and adjust seasoning, simmering for a few minutes until the gravy thickens.
Granish with crushed kasuri methi and freshly chopped coriander. Drizzle with cream just before serving.
Serve hot with rice or roti.
Swaps, Serves & Storage
What can I use instead of paneer?
You can use blocks of firm tofu instead of paneer. The texture is slightly different and you might need to marinate it in the oil and spices for longer to infuse with flavour.What can I use instead of besan/ gram flour?
Use a tbsp. of white/ wholemeal flour if you don’t have gram flour. Cook for an additional few minutes to get rid of the raw taste and adjust water for consistency.Can I make this recipe vegan?
Use firm tofu and skip the yoghurt to make this recipe vegan. Add 2 additional tbsps. of vegan cream/ coconut cream instead to replicate the creamy texture.Can I make this curry ahead of time?
Absolutely! The flavours deepen and become richer after a day or two in the fridge. You can store this homemade paneer curry for up to 4 days in an air tight container.What can I serve with this paneer curry?
I like eating this curry with basmati rice, roti or jheera (cumin) rice.
Tips & Tricks
Make your own paneer - Paneer is quite expensive in Australian grocery stores, so when I’m craving this curry I like to make my own from scratch. It’s a surprisingly easy process, requiring just 2 ingredients - full cream milk and lemon juice/ vinegar. Full method below -
Bring 2 litres of full cream milk to just below boiling. Add 3-4 tbsps. of lemon juice or white vinegar gradually while stirring continously.
The milk should curdle within a minute (you'll see clear separation between the curds and whey). Pour everything through a muslin cloth/cheesecloth/ chux placed over a sieve. Run cold water over the paneer to remove the acidic taste, then squeeze excess water.
Shape the cloth-wrapped paneer into a square or rectangle with your hands. Then place back in the sieve with a weight on top (like a plate or bowl) and drain for 3-4 hours (or overnight for firm paneer). Cut into cubes and use as desired.
Save the whey! You can use it as a replacement for buttermilk in cakes, or use while making dough for rotis/ parathas.
Check out my other Indian recipes -
