Restaurant Style Paneer Masala

Ingredients

• 2 Tbsp Vegetable Oil (neutral oil for sautéing)
• 1 tsp Kasuri Methi (crushed dried fenugreek leaves)
• 2 Tbsp Fresh Cilantro (finely chopped)
• 1 tsp Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 Green Chili (finely chopped, adjust to heat preference)
• 2 medium Onion (finely chopped or grated)
• 2 medium Tomato (finely chopped)
• 1 tsp Salt (or to taste, kosher preferred)
• 1.5 tsp Chole Masala (Indian spice blend; can substitute with garam masala + coriander powder)
• 1 Tbsp Tomato Ketchup (hot & sweet) (adds tangy sweetness; regular ketchup works too)
• 0.5 Tbsp Red Chili Paste (optional for extra heat)
• 0.5 cup Water (warm water for simmering)
• 300 g Paneer (cut into 1‑inch cubes; firm Indian cottage cheese)
• 2 Tbsp Fresh Cream (35% fat, e.g., Amul fresh cream)
• 1 Tbsp Ghee (melted; adds richness)
• 1 tsp Lemon Juice (freshly squeezed, about half a lemon)
• 1 tsp Sugar (balances acidity)

Instructions

1. Prepare Ingredients

   Finely chop cilantro, green chili, onions, and tomatoes. Cut paneer into 1‑inch cubes. Measure all spices and liquids.

   Time: PT10M

2. Sauté Aromatics

   Heat oil in the skillet over medium‑high heat. Add crushed kasuri methi, then immediately add Kashmiri red chili powder and the chopped green chili. Stir for 30 seconds.

   Time: PT3M

   Temperature: Medium‑high

3. Cook Onions

   Add the chopped onions to the pan. Sauté until they turn translucent and start to turn light golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Tomatoes

   Stir in the chopped tomatoes. Cook, stirring occasionally, until they soften and the oil begins to separate from the masala, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Season the Base

   Add salt, chole masala, tomato ketchup, red chili paste, and warm water. Mix well and bring to a gentle boil.

   Time: PT2M

   Temperature: Medium

6. Add Paneer

   Gently add the paneer cubes, stirring to coat them with the masala. Simmer on low heat for 8‑10 minutes until the paneer absorbs the flavors and the gravy thickens.

   Time: PT10M

   Temperature: Low

7. Finish with Cream and Flavorings

   Stir in fresh cream, melted ghee, lemon juice, sugar, and a pinch of crushed kasuri methi. Cook for another 2‑3 minutes until the gravy is glossy.

   Time: PT3M

   Temperature: Low

8. Garnish and Serve

   Garnish with the remaining chopped cilantro. Serve hot with naan, roti, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

340

Protein

15 g

Carbohydrates

10 g

Fat

25 g

Fiber

2 g