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.