Paneer Masala Recipe
Ingredients
For the Paneer:
1) 400 grams paneer (cut into medium-sized cubes)
2) ¼ teaspoon salt
3) ¼ teaspoon turmeric powder
4) ¼ teaspoon red chili powder
5) 2 tablespoons oil
6) 2 tablespoons butter
For the Masala Base:
7) 2 tablespoons oil
8) 2 to 3 tablespoons butter
Whole spices:
9) Shahi jeera (caraway seeds)
10) Cloves (2-3)
11) Black peppercorns (5-6)
12) Green cardamom (2-3)
13) Black cardamom (1)
14) Star anise (1)
15) Cinnamon stick (1 small piece)
16) 1 bay leaf
17) 3 medium-sized onions (finely chopped)
18) 2 teaspoons ginger-garlic paste
For the Gravy:
19) 50 grams cashews (soaked in warm water for 15 minutes)
20) 6 medium-sized tomatoes (blended or finely chopped)
21) 3 tablespoons fresh yogurt (not sour)
22) 1 to 1.5 cups water (adjust for gravy consistency)
Spices:
23) 1 teaspoon salt (adjust to taste)
24) ½ teaspoon turmeric powder
25) 1 teaspoon red chili powder
26) 1 teaspoon roasted cumin powder
27) 1 teaspoon garam masala powder
28) 1 teaspoon Kashmiri red chili powder (for color)
29) ½ teaspoon garam masala powder (for garnish)
30) 1 teaspoon kasuri methi (crushed dry fenugreek leaves)
Final Touches:
31) 3 to 4 tablespoons fresh cream (or milk cream)
32) Fresh coriander leaves (for garnish)
Let’s Start Recipe
Today, we are making a Restaurant-style Paneer Masala. The taste is absolutely **delicious**, and it’s very easy to make. You can serve it with **lachha paratha**, or **naan**. It’s a perfect recipe for weddings and special occasions. Let’s get started!
Step 1: Preparing Cashew Paste
First, take **50 grams of cashews** and soak them in warm water for about **15 minutes**. Once they’ve softened, blend them into a **smooth paste** using a blender. If necessary, you can add a little water to help blend them properly. Once done, transfer the cashew paste into a bowl and set it aside.
Step 2: Frying the Paneer
In a pan, add **2 tablespoons of oil** and **2 tablespoons of butter**. Let the butter melt properly. Once the butter is melted, add **400 grams of paneer** (cut into medium-sized cubes).
Add the following spices directly to the paneer:
1) ¼ teaspoon salt
2)¼ teaspoon turmeric powder
3)¼ teaspoon red chili powder
Now, fry the paneer on **medium-high flame** for **4 to 5 minutes** until it gets a nice **golden brown color**. If you prefer a lighter color, fry it for **only 2 to 3 minutes**. Once done, remove the paneer from the pan and set it aside. If the paneer becomes hard after frying, you can soak it in warm water to keep it soft.
Step 3: Preparing the Masala Base
In the same pan, add **2 tablespoons of oil** and **2 to 3 tablespoons of butter**. Melt the butter on low flame, and once melted, add the following whole spices:
1) Shahi jeera
2) Cloves
3) Black peppercorns
4) Green cardamom
5) Black cardamom
6) Star anise
7) Cinnamon stick
8) 1 bay leaf
Fry these spices on low flame for **a few seconds** until they release their aroma. Then, add **3 medium-sized onions**, finely chopped, and fry them on **medium-high flame**. Stir continuously until the onions turn **golden brown**.
Step 4: Adding Ginger-Garlic Paste
Once the onions are golden brown, add **2 teaspoons of ginger-garlic paste** and sauté for **2 to 2.5 minutes** on medium flame. This will help remove the raw smell of the ginger and garlic.
Step 5: Adding Cashew Paste and Spices
Now, add the **cashew paste** to the pan and stir it well with the onion and ginger-garlic mixture. Cook this on medium flame for **3 to 4 minutes**, continuously stirring to prevent it from sticking to the pan.
add the following spices:
1) 1 teaspoon salt (adjust to taste)
2) ½ teaspoon turmeric powder
3) 1 teaspoon red chili powder
4) 1 teaspoon roasted cumin powder
5) 1 teaspoon garam masala powder
6) 1 teaspoon Kashmiri red chili powder** for color
Mix these spices well and cook for **1 to 2 minutes** so that the spices are well incorporated and cooked through.
Step 6: Adding Tomatoes
Now, add **6 medium-sized tomatoes**, finely chopped or blended. Stir the tomatoes into the masala, and cook on **medium-high flame** for **7 to 8 minutes** until the tomatoes are well-cooked and lose their rawness. The gravy should thicken at this stage.
Step 7: Adding Yogurt
Next, add **3 tablespoons of fresh yogurt** to the pan. Ensure the yogurt is not sour, as it could change the flavor of the gravy. Stir the yogurt well into the masala, cooking for **2 to 3 minutes** until the yogurt is fully blended and the raw taste disappears.
Step 8: Adding Water
Once the yogurt is mixed well, add **1 to 1.5 cups of water** (adjust according to the consistency you prefer for your gravy). Stir everything well and let it simmer on **medium flame** for about **1 to 2 minutes**. Taste the gravy for salt and spices, adjusting if necessary.
Step 9: Adding Paneer
Once the gravy comes to a boil, add the fried **paneer** cubes to the gravy. Stir gently to mix the paneer with the gravy, and cook for **3 to 4 minutes** on medium flame so that the paneer absorbs the flavors of the gravy.
Step 10: Final Touches
Finally, add the following for extra flavor:
½ teaspoon garam masala powder
1 teaspoon crushed kasuri methi** (dry fenugreek leaves)
Mix well and then add **3 to 4 tablespoons of fresh cream**. If you don’t have fresh cream, you can use the cream from milk. Stir it well into the gravy for a rich texture.
Step 11: Serving
Let the dish simmer for **2 more minutes** to ensure the oil separates from the gravy. After that, garnish with **freshly chopped coriander leaves**. Stir gently and serve hot with **naan**, **lachha paratha.
Tip
This Paneer Masala ** is rich, creamy, and full of flavor—just like the ones you get at weddings and parties. It’s a **must-try recipe**, and I guarantee you’ll love it! If you liked the recipe, don’t forget to **like**, **share**, and leave a comment.
Thank You…♥️