Paneer Masala

Tarla.Dalal's picture

Oct. 13, 2016

The desi tongue drools at the sight of Paneer Masala. It is perhaps the first dish that comes to mind when one thinks of paneer. A succulent tomato-based gravy flavoured with an elaborate masala paste containing almost all the spices in your masala dabba together with onions, coconut, and other ingredients, plays host to cubes of soft, fresh paneer. Paneer absorbs the tangy flavours well, making the overall effect very enjoyable indeed.


Oil 1 Tablespoon
Paneer cubes 1 1/2 Cup (24 tbs)
Chopped tomatoes 1 Cup (16 tbs)
Salt To Taste
Fresh cream 1/2 Cup (8 tbs)
To be ground into a smooth paste
Onions 3/4 Cup (12 tbs) (roughly chopped)
Poppy seeds 2 Tablespoon
Freshly grated coconut 1 Tablespoon
Cinnamon sticks 2
Cloves 2
Peppercorns 6
Kashmiri red chillies 6
Garlic clove 5
Coriander seeds 1 Tablespoon
Cumin seeds 1 1/2 Teaspoon
Water 2 Tablespoon (approx)



1. Heat the oil in a deep non-stick kadhai, add the prepared paste (mentioned in the ingredients) and cook on a medium flame for 2 minutes, while stirring occasionally.

2. Add the chopped tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

3. Add the cream, ½ cup of water and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.

4. Add the paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.


5. Serve hot with parathas or rotis.

Recipe Summary

Difficulty Level: Easy
Cook Time: 12 Minutes
Ready In: 12 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 319Calories from Fat 110

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 443 mg18.46%

Total Carbohydrates 40 g13.3%

Dietary Fiber 5 g20%

Sugars 17 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet