Paneer Masala

This recipe is from a Kannada recipe book ‘Oggarane Dabbi’. The original recipe is Paneer Makhni and uses fresh cream, butter and honey. I left these ingredients out and also made slight variations. It’s easy to prepare and tastes yum, if I say so myself!

Paneer Masala


Paneer – 150 gms
Ghee – 1 tbsp
Cinnamon – 1-inch piece
Cloves – 5
Ginger-garlic paste – 1 tsp
Tomato – 4
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam Masala – 3/4 tsp
Salt to taste
Cashew nut paste – 2 tsp
Kasoori Methi – 1/2 tsp
Milk – 1/4 cup
Fresh Coriander – 1/2 cup


  • Cut the paneer into cubes and fry them in about 3 tablespoons of oil. Place them in room temperature water till you use them in the masala (this process helps the paneer remain soft in the middle and crisp on the outside)
  • Make a puree of the 4 tomatoes and keep aside
  • Heat ghee in a pan and add cinnamon and cloves
  • Add cashew nut paste and fry for a minute
  • Add tomato puree and ginger-garlic paste and fry for a couple more minutes before adding chilli powder, coriander powder, cumin powder, garam masala and salt
  • Cover and cook this for a few minutes till the masalas are well-combined and cooked
  • Add a little water, about half a cup, to get a slight gravy consistency
  • Add kasoori methi and fry for a minute
  • Pour in milk and mix well
  • Next, add the fried paneer cubes and mix 
  • Garnish with fresh coriander and serve with chapathi

Note: To make the cashew nut paste, grind about ten cashew nuts in a mixer to get a fine powder. Then, add two tablespoons of water and grind again to get a fine paste.

Leave a Reply