Paneer Masala Recipe – Rich & Creamy Gravy with Cashew-Curd Base
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.
Chef’s 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.