Succulent Golden Paneer Masala (Indian Starter)
Succulent Golden Paneer Masala (Indian Starter) is a medium Indian recipe that serves 3. 320 calories per serving.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $5.55 total, $1.85 per serving
Ingredients
- 250 g Paneer (Cut into 1-inch cubes)
- 75 ml Oil (For frying and masala)
- 2 tbsp Garlic (Finely chopped or crushed)
- 1 medium Onion (Finely chopped)
- 1 tsp Red chili powder
- 1 tsp Garam masala
- to taste Salt
Instructions
Prepare the paneer
Cut the paneer into 1-inch cubes. Pat dry with a paper towel to remove excess moisture.
Time: PT3M
Heat oil
Pour 50 ml oil into a frying pan and heat over medium flame.
Time: PT2M
Fry the paneer
Add the paneer cubes to the hot oil. Fry for 15-20 seconds, then turn to ensure even browning. Continue frying until golden brown (about 2 minutes total). Remove with a slotted spoon and drain on paper towels.
Time: PT3M
Prepare masala base
In the same pan, add 2 tbsp more oil if needed. Add the chopped garlic and sauté until golden brown and fragrant (about 1 minute).
Time: PT2M
Add onion
Add the finely chopped onion to the pan. Sauté until golden brown (about 5 minutes).
Time: PT5M
Add spices
Reduce heat to low. Add red chili powder, garam masala, and salt. Stir well and cook for 1 minute to bloom the spices.
Time: PT1M
Combine paneer with masala
Return the fried paneer cubes to the pan. Toss gently to coat the paneer with the masala. Cook for 2-3 minutes on low heat, stirring occasionally.
Time: PT3M
Serve
Transfer the paneer masala to a serving dish. Garnish with chopped cilantro if desired. Serve hot as a starter.
Time: PT1M
Nutrition Facts
- Calories
- 320
- Protein
- 14g
- Carbohydrates
- 10g
- Fat
- 25g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten-Free, low-carb, keto-friendly, low-calorie
Allergens: Dairy
Ingredient Substitutions
- Instead of Paneer: Firm tofu (for vegan option)
- Instead of Oil: Ghee, Vegetable oil
- Instead of Garlic: Garlic paste
- Instead of Onion: Shallots
- Instead of Red chili powder: Paprika (for less heat)
- Instead of Garam masala: Curry powder
Equipment Needed
- Frying pan or skillet
- Slotted spoon
- Mixing bowl (optional)
- Knife
- Cutting board
- Paper towels (optional)
Critical Steps — Do Not Skip
- Frying paneer to golden brown without overcooking.
- Sautéing garlic and onion to the right color and flavor.
- Blooming spices without burning.
- Gently tossing paneer in masala to avoid breaking.
Chef Tips from the Video
- Use fresh, high-quality paneer for best results.
- For extra flavor, marinate paneer in a pinch of salt and chili powder for 10 minutes before frying.
- Add a squeeze of lemon juice before serving for brightness.
Troubleshooting
Paneer is tough or rubbery.
Do not over-fry; keep frying time short and use medium heat.
Masala is burnt or bitter.
Keep heat low when adding spices and stir constantly.
Paneer breaks apart when mixing.
Handle paneer gently and use a wide spatula or toss the pan.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently before serving.
Freezer: Not recommended; paneer texture may suffer.
Room temperature: Keep covered for up to 2 hours.
Make-Ahead Tips
- You can fry the paneer up to 1 day ahead and refrigerate. Toss in masala just before serving.
Last updated: August 21, 2026
