Traditional Paneer Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 lb - Onion
  • 1/2 lb - Tomato
  • 1-inch piece Ginger
  • 10 small cloves - Garlic
  • 10 leaves - Mint leaves
  • 10 (or to taste) - Green Chillies
  • Cilantro
  • 1 piece - Cardamom
  • 2 pieces - Clove
  • 2 Tbsp - Butter /or Oil
  • 1l - Whole Milk

How to Make Traditional Paneer Masala

  • To make paneer, bring 1 litre whole milk to a boil.
  • Add two spoons of lemon juice and a ladle of fermented yogurt. The milk and water gets separated.
  • Strain the water (called whey), put the paneer in a muslin cloth and keep a heavy weight on top of it for a few hours.
  • After the paneer gets set, steam it in a pressure cooker for 5 mins.
  • Remove the paneer and make it into cubes.
  • Deep fry the paneer cubes in oil.
  • For masala:
  • Heat butter in a pan.
  • Allow it to melt. Then add the clove and cardamom. Fry for a second.
  • Add finely cut garlic, ginger, chillies and onions.
  • Fry all these things. When the onions turn golden brown and give a nice aroma, add the tomatoes and fry.
  • Fry all the ingredients nicely for 15 mins making sure that nothing sticks to the bottom of the pan.
  • After frying well, remove the pan from stove. Add mint leaves just before removing the pan. And cool the masala.
  • Grind the masala well in a mixie with water, do not add too much water. Masala should be of medium consistency.
  • Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
  • Cook this in slow fire for 15-20 mins.
  • Garnish with cilantros and serve with hot parathas.