Paneer Masala

Ever bitten into soft paneer cubes swimming in a rich, spiced gravy and wondered how to recreate that dhaba magic at home? 

This Paneer Masala is your answer—layers of whole spices, tomato-onion gravy, and a final flourish of kasuri methi, green chilies, and ginger juliennes. Pair it with hot rotis, naans, or even jeera rice, and you’ve got a meal that feels straight out of your favorite roadside eatery.

Why You’ll Love This Dhaba-Style Paneer Curry

• Bold, warming spices tempered in oil and ghee
  
• Creamy tomato-onion base without any heavy cream
  
• Perfectly seared paneer—crispy edges, soft center
  
• Quick yet authentic—ready in under an hour
  

Ingredient Breakdown

• Paneer : Mild and milky—absorbs flavors beautifully once lightly spiced and pan-roasted.
  
• Oil & Ghee: High-heat fat blend adds depth and that signature richness.
  
• Whole Spices (Cinnamon, Cardamoms, Cloves, Star Anise, Bay Leaf, Shahi Jeera): Layer in warm, woody, and slightly sweet notes.
  
• Onions: Caramelize into natural sweetness and form the curry’s backbone.
  
• Ginger–Garlic Paste: Sharp, aromatic punch that brightens the gravy.
  
• Tomato Puree: Tangy body and color, cooked down to mellow its acidity.
  
• Besan Flour: Gives subtle nuttiness and helps the gravy cling to paneer.
  
• Turmeric & Kashmiri Chili Powder: Turmeric for earthy warmth; Kashmiri chili for vibrant color without too much heat.
  
• Cumin & Coriander Powder: Cumin lends smokiness; coriander adds citrusy earthiness.
  
• Whisked Curd: A touch of tang and creaminess, without the heaviness of cream.
  
• Garam Masala & Kasuri Methi: Finishing spices—garam masala for warmth, kasuri methi for that classic dhaba aroma.
  
• Green Chilies & Ginger Juliennes: Fresh heat and zingy crunch at the end.
  
• Sugar: Balances the tomato’s acidity and rounds out flavors.
  
• Salt & Pepper: Essential seasoning—pepper adds mild bite.
  

🌿 Vegan Swap: Use firm tofu instead of paneer, replace ghee with vegan butter, and swap curd for coconut yogurt for a plant-based twist.

How It All Comes Together

1. Spice & Roast the Paneer:
   Toss paneer cubes with turmeric, chili, pepper, and salt. In a hot pan, melt ghee, sear the cubes until golden on all sides, then set them aside.
   
2. Temper Whole Spices:
   In the same kadai, heat oil and ghee. Crackle cinnamon, cardamoms, cloves, star anise, bay leaf, and shahi jeera until aromatic.
   
3. Build the Gravy:
   Add chopped onions and sauté until deep brown. Stir in ginger–garlic paste until the raw aroma dissipates. Mix in turmeric, chili, cumin, coriander, and besan—coat the onions and toast for a minute.
   
4. Tomato & Curd Magic:
   Pour in tomato puree, simmer 10 minutes until oil separates. Lower the heat and whisk in curd continuously to avoid curdling. Season with garam masala, sugar, and a pinch of salt. Add water and simmer for 5 minutes.
   
5. Finish & Garnish:
   Return the seared paneer to the pan, sprinkle crushed kasuri methi, slit green chilies, and ginger juliennes. Stir gently for a minute, then top with chopped coriander leaves.
   

💡 Pro Tip: Always roast the besan with your spices—this removes its raw taste and gives your gravy a smooth texture.

How to Serve

• Roti / Phulka / Naan: Use the curry to scoop and savor every drop.
  
• Jeera Rice or Matar Pulao: The mild flavors of these rice dishes balance the spicy gravy.
  
• Paratha: Stuff or serve alongside for a hearty brunch.
  

What Goes Along

Since this Paneer Masala is a rich, saucy side dish, the perfect partners are:

• Roti / Phulka: The classic choice—soft, warm rotis scoop up every bit of gravy.
  
• Naan / Laccha Paratha: For a more indulgent meal, use butter naan or flaky parathas.
  
• Chapati: Whole-wheat chapatis balance the gravy’s richness with their mild, nutty flavor.

Packing & Storage Tips

• Refrigerate: Keeps for up to 3 days in an airtight container—reheat gently with a splash of water.
  
• Freezing: Paneer curry freezes well for up to 1 month; thaw overnight and reheat on low.
  
• Meal-Prep Packs: Store paneer and gravy separately to maintain paneer texture; combine when reheating.

Print Recipe

Quick & Easy

Paneer Masala

Author: Hema Subramanian Cooking Method: Sauteing, Simmering Cuisine: Indian Courses: Dinner, Lunch, Side Dish Recipe Keys: High Protein S side dish T Tasty

Difficulty: Intermediate Prep Time 5 mins Cook Time 35 mins Total Time 40 mins

Servings: 5 Calories: 285

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Protein I Iron-Rich V Vegetarian

Description

This Dhaba-Style Paneer Masala features spiced, pan-roasted paneer in a rich tomato-onion gravy, tempered with whole spices and finished with yogurt, kasuri methi, and fresh aromatics. Perfect with rotis, naan, or mild rice dishes, it brings the authentic roadside dhaba experience to your home kitchen.

Ingredients

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Scale

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• 400 g paneer (cut into cubes)
• oil
• ghee
• whole spices (cinnamon, cardamom, clove, star anise, bay leaf)
• 1 tsp shahi jeera
• 2 onion (finely chopped)
• tomato puree
• 1 tsp garlic paste
• 1 tsp ginger paste
• ¹⁄₄ tsp turmeric powder
• 2 tsp kashmiri chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp besan flour
• ¹⁄₄ tsp pepper
• salt (to taste)
• 1 tbsp whisked curd
• 1 tsp garam masala
• 1 tsp sugar
• water (as needed)
• kasuri methi (crushed)
• green chilli (slit)
• ginger (julienne)
• chopped coriander leaves

Instructions

Prep Work

1. Prep paneer

   Cut paneer into cubes and marinate with turmeric, chilli powder, pepper, and salt

   

2. Chop onion

   Finely chop the onions.

3. Prep tomato

   Puree the tomatoes and keep aside.

4. Whisk curd

   Whisk curd until smooth.

5. Julienne ginger

   Cut ginger into thin matchstick-like pieces.

6. Slit green chillies

   Slit the green chillies lengthwise.

7. Crush kasuri methi

   Lightly crush kasuri methi between your palms.

8. Chop coriander

   Finely chop fresh coriander leaves.

Method

1. Heat oil and ghee

   In a wide kadai, heat oil and ghee. Add Cinnamon, Cardamoms, Cloves, Star Anise, Bay Leaf and shahi jeera. Sauté until aromatic.

2. Brown the onions

   Add chopped onions and sauté until deep brown.
   

3. Add ginger garlic

   Stir in ginger and garlic paste and cook till raw smell goes.

4. Add dry spices

   Add turmeric, chilli, cumin, coriander, besan, and salt. Mix well.

5. Cook tomato puree

   Pour in tomato puree, mix and cook until oil separates.
   

6. Add curd

   Mix in whisked curd and stir well.
   

7. Spice and simmer

   Add garam masala, sugar and water. Cook the curry for 5 minutes.

8. Fry paneer

   In a separate pan, heat ghee and roast paneer cubes until golden on all sides.
   

9. Add finishing touch

   Add kasuri methi, green chilli, ginger julienne, coriander and fried paneer.
   

10. Serve hot

    Simmer for a couple of minutes. Serve hot with roti or rice.
    

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml)

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• wok

  

  Kadai with Stainless Steel Lid, Flat Bottom Kadhai, Black

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• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre

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Nutrition Facts

Servings 5

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Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 11g56%

Trans Fat 0.3g

Cholesterol 42mg15%

Sodium 520mg22%

Potassium 250mg8%

Total Carbohydrate 14g5%

Dietary Fiber 3g12%

Sugars 5g

Protein 11g22%

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Vitamin A 850 IU

Vitamin C 10 mg

Calcium 310 mg

Iron 2 mg

Vitamin D 18 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Dhaba-Style Paneer Masala, Paneer Curry,

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