Paneer Masala

A rich, restaurant-style paneer masala with soft cubes of cottage cheese in a thick, aromatic tomato-based gravy. This versatile dish pairs with everything from chapati and paratha to jeera rice and naan. It is the kind of recipe that disappears fastest from the table.

Ingredients

• 250g paneer, cut into cubes
• 2 tbsp Precious cold pressed groundnut oil
• 1 tsp cumin seeds
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 medium tomatoes, pureed
• 1 tsp turmeric
• 1.5 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp kasuri methi
• 3 tbsp fresh cream or cashew paste
• Salt to taste
• Butter and fresh coriander to serve

Step-by-Step Instructions

1. Lightly pan-fry paneer cubes in a drop of oil until golden on one side. Soak in warm salted water and set aside.
2. Heat oil in a pan. Add cumin seeds.
3. Add onions and fry until well browned, about 10 minutes.
4. Add ginger-garlic paste and cook for 2 minutes.
5. Add tomato puree. Cook on medium heat until oil separates, about 8 minutes.
6. Add turmeric, red chilli, coriander, and cumin powders. Stir and cook 2 minutes.
7. Add 1/2 cup water and bring to a simmer.
8. Drain paneer and add to the gravy. Mix gently.
9. Add garam masala, cream, salt, and crushed kasuri methi. Simmer 5 minutes.
10. Finish with a knob of butter. Garnish and serve hot.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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