Paneer Masala Recipe – Rich & Creamy Gravy with Cashew-Curd Base
Step 1: Make PastesGrind onion, garlic, and ginger into a smooth paste. Separately, grind tomatoes and soaked cashews to make another smooth paste. Step 2: Temper SpicesHeat 4 tablespoons oil in a non-stick pan. Add cumin seeds and let them splutter. Step 3: Sauté Onion PasteAdd onion-ginger-garlic paste and cook on medium heat until golden brown. Stir often. Step 4: Add Tomato-Cashew PasteAdd the tomato-cashew mixture. Cook on low flame till the oil begins to separate from the masala. Step 5: Add Dry SpicesAdd red chili powder, turmeric, and coriander powder. Cook for 2 minutes. Step 6: Stir in CurdWhisk and add curd. Mix quickly and cook for 2 minutes. Step 7: Cook with PaneerAdd paneer pieces, salt, and water as needed for gravy. Cover and simmer for 10–12 minutes. Step 8: Finish with SpicesTurn off heat. Sprinkle garam masala and crushed kasuri methi. Serve hot.
This Paneer Masala recipe features a silky gravy made from sautéed onions, tomatoes, cashew paste, and curd. Infused with Indian spices like garam masala, kasuri methi, and red chili powder, the curry is hearty and comforting. Whether you're cooking for guests or preparing a family meal, this recipe is sure to please everyone at the table.
Paneer Masala is a flavorful and rich Indian curry dish made using soft paneer cubes simmered in a luscious tomato-onion-cashew gravy. With its aromatic spices and smooth texture, this North Indian-style curry is perfect for lunch or dinner paired with roti, naan, or rice.
🧂 Ingredients
- Paneer – 150 grams (cut into triangular pieces)
- Curd – 2 tablespoons
- Onion – 2 large, finely chopped
- Tomato – 2 large, finely chopped
- Cashews – 1/4 cup (soaked in warm water for 10 minutes)
- Ginger – 1 inch piece
- Garlic – 7 to 8 cloves
- Cumin seeds – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – 1/4 teaspoon
- Kasuri methi – 1/4 teaspoon (crushed)
- Salt – to taste
- Water – as needed for gravy consistency
- Oil – 4 tablespoons
👩🍳 Instructions
- Prepare onion, ginger, and garlic paste by grinding them together.
- Separately grind tomatoes and soaked cashew nuts into a smooth paste.
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add the onion-ginger-garlic paste and sauté on medium heat until golden brown. Stir continuously to avoid burning.
- Add tomato-cashew paste and cook on low heat until the mixture starts leaving oil at the sides.
- Add turmeric, red chili, and coriander powder. Sauté the spices for 2 minutes.
- Mix in the curd and cook for 2 more minutes. Then add the cashew paste and stir well.
- Add paneer pieces and required water for the desired gravy consistency. Add salt to taste. Cover and cook on low flame for 10–12 minutes.
- Switch off the flame. Sprinkle garam masala and kasuri methi. Serve hot with roti, paratha, or rice.
💡 Cooking Tips
- Smoky flavor: Add a piece of charcoal to the finished curry and pour ghee over it. Cover for 2 minutes for a smoky dhaba-style aroma.
- Creamy touch: Add 2 tablespoons of fresh cream at the end for extra richness.
- Vegan version: Substitute paneer with tofu and curd with plant-based yogurt.
- Nut-free version: Skip cashews and use boiled potatoes to thicken the gravy naturally.
🛠️ Common Mistakes & Fixes
- Mistake: Onion paste burning.
Fix: Always cook on medium flame and stir frequently. Add a splash of water if sticking. - Mistake: Curd curdles in gravy.
Fix: Lower the heat completely before adding curd and whisk well before adding. - Mistake: Paneer becomes chewy.
Fix: Avoid overcooking paneer; add it towards the end and simmer lightly.
⭐ Chef’s Tips
- Soak cashews in hot water for smoother blending.
- Add kasuri methi only at the end to retain its aroma.
- Marinate paneer in curd and salt for 10 minutes before adding to the gravy for enhanced flavor.
🍳 Equipment & Tools
- Non-stick deep pan
- Mixer grinder or blender
- Spatula
- Chopping board & knife
- Measuring spoons
- Serving bowl
🍽️ Pairing Suggestions
- Serve hot with butter naan, tandoori roti, jeera rice, or basmati rice.
- Pairs beautifully with cucumber raita or mint chutney on the side.
- Add papad and salad for a complete North Indian meal.
⚠️ Allergen Info
- Dairy: Contains paneer and curd – not suitable for dairy allergies. Use dairy-free alternatives for vegan version.
- Nuts: Contains cashews – replace with melon seeds for nut-free version.
- Gluten-Free: Naturally gluten-free – verify all spice mixes are uncontaminated.
🛒 Brand Suggestions
- Paneer: Apetina Paneer (Tesco), Everest Paneer (ASDA)
- Curd: Greek-Style Yogurt (Lidl, Tesco)
- Spices: TRS, Natco, East End (available at Sainsbury’s, Indian grocery stores)
- Cashews: Whitworths or Tesco
- Oil: KTC Sunflower Oil or Vegetable Oil