Paneer Masala

A couple of weeks ago, I published a “Mushroom Masala” recipe. It is such a hot favorite at my place, that I decided to add paneer to this gravy or “masala”. The masala itself is made of caramelized onions, tomatoes, fresh ginger-garlic paste and tandoori masala. Tandoori masala is non-spicy and has a bright red color to it. It is a combination of different spices like coriander, onion powder, nutmeg, cinnamon, bay leaf, lemon oil to name a few. It really flavors the dish and one does not need to add any other spices except for this powder. I like to call it the “Magic Spice Powder!”.

The paneer absorbed the gravy well and if you are serving this at a party, people might think it’s from a restaurant!!! I love recipes that are versatile like that. I think next time, I might try adding baby new potatoes.


  • 300 grams paneer cubed
  • 1 onion, chopped finely
  • 1 big tomato, chopped finely
  • 1 1/2 teaspoons tomato paste (gives a bright red color)
  • 1 big garlic clove, fresh zest
  • 1 Β inch ginger, fresh zest
  • 2 tablespoons chopped cilantro, plus extra for garnish
  • 2 green chillies chopped finely (I always use Thai hot green chillies)
  • 2 teaspoons “Rajah” tandoori masala (is non spicy but salty)
  • 1/2 cup milk or cream (I used 2% milk)
  • 4 tablespoons oil
  • salt to taste
Note: Tandoori masala is non spicy but salty. Be careful while adding extra salt. I like to use “Rajah” brand of tandoori masala.


Heat oil in a vessel. Add onions and fry till it’s golden brown.

Add garlic paste, ginger paste, green chillies and cilantro. Fry for a minute.

Add tomatoes, tomato paste and cook on medium high for 10-12 minutes, till it starts to leave oil and the tomatoes are cooked.

Add tandoori masala and salt for taste (refer to note). Mix well.

Lower the heat, add milk or cream and stir for a few minutes till well mixed.

Add cubes of paneer and fold in gently. Cover for five minutes, on medium heat.

Serve hot with “naan” or pita bread.

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