Paneer masala


For marinating paneer

  1. 400 g Paneer (Cubed)
  2. 1/2 tsp Salt
  3. 1/2 tsp Red Chilli Powder
  4. 1/2 tsp Turmeric Powder
  5. 2 tbsp olive Oil
  6. For the gravy
  7. 2 tbsp olive Oil, 2 tbsp Ghee
  8. 7.2 Cardamom ,2-3 Clove,5 Blackpeppercorn, 1 inch Cinnamon
  9. 3-4 Dry Red Chillies
  10. 1 tsp Cumin Seeds
  11. 10.1/4 tsp Hing
  12. 11.1 cup Onion (Grated)
  13. 2 tsp Ginger Garlic Paste
  14. 2 tsp Coriander Powder
  15. 1/2 tsp Turmeric Powder
  16. 2 tsp Kashmiri Red Chilli Powder
  17. 1/2 tsp Roasted Cumin Powder
  18. 1/2 tsp Garam Masala Powder 18.1 cup Tomato (Grated)
  19. 2-3 Green Chilli (Slit into half)
  20. 2 tbsp Kasuri Methi
  21. 1 tbsp Lemon Juice
  22. 2 tbsp Coriander (Chopped)


For marinating the paneer

  • Mix paneer with salt, red chilli powder, turmeric powder and salt and keep aside for 15 minutes.
  • Brush a pan with ghee and fry the paneer on all the sides until browned.
  • Remove the paneer from the pan and keep aside.

For the Gravy

  • Heat oil and ghee in a pan.
  • Once the oil is hot, add cardamom, cloves, peppercorns, cinnamon, dry red chillies, cumin seeds and hing and fry them for a few seconds.
  • Add onion and fry until it turns slightly brown.
  • Add ginger garlic paste and fry until onion turns nicely browned.
  • Now add coriander powder, turmeric powder, red chilli powder, cumin powder, garam masala powder and salt and fry for a minute.
  • Add tomato and green chilli and cook until oil starts to separate from the sides of the pan.
  • Add 1 cup water, fried paneer and kauri methi and cook for 2-3 minutes.
  • Finally add lemon juice and fresh coriander and mix well.

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