Paneer Masala Recipe

Style Paneer Masala Recipe

Paneer masala a indian curry full of masalas. It includes the taste of curd and gram flour. The whole spices gives it a different flavour which makes it even more tastier.


For cottage cheese/Paneer.

250 gms cottage cheese cubes/paneer cubes.
1/2 tsp turmeric.
1/2 tsp red chilli powder.
1/2 tsp garam masala.
1 tbsp clarified butter.
2 tsp oil.

For gravy.

3 tbsp oil.
1 tbsp clarified butter.
5-6 peppercorns
4-5 cloves.
4 pods cardamom.
1 tsp cumin seeds.
1 bay leaf.
2-3 dried red chilli.
1 inch cinnamon stick.
3 medium finely chopped onion.
1 tbsp grated ginger.
1 tbsp grated garlic.
1 green chilli.
1/2 tsp turmeric powder.
2 tsp kashmiri red chilli powder.
3 tsp coriander powder.
1/2 tsp roasted cumin powder.
3 tsp gram flour.
3 grated tomato.
2 tbsp whisk curd.
2 tbsp coriander leaves.
1 tsp garam masala.
2 tsp fenugreek leaves.


1. In a bowl add cottage cheese cubes, tumeric powder, red chilli powder, garam masala, salt, oil and gently coat the masala in the cottage cheese cubes.
2. In a pan heat clarified butter and fry the cubes till brown.
3. In a wok dry roast the gram flour for about 2-3 mins.
4. In a wok heat oil and clarified butter and add bayleaf, cloves, peppercorns, cardamom, cinnamon, dried red chilli, cumin seeds and cook for 2 mins.
5. Add finely chopped onion and saute for 5 mins then add grated ginger, grated garlic and green chilli and cook till it gets brown.
6. Add grated tomato and cook for a while.
7. Then add turmeric powder, kashmiri red chilli powder, coriander powder, salt, roasted cumin powder, roasted gram flour and cook till oil releases.
8. Add whisk curd and stir continuously till oil releases.
9. Add coriander leaves, garam masala and mix well.
10. Add 1/2 cup water and cover and cook for 5 mins on medium flame.
11. Add fried cottage cheese cubes, fenugreek leaves and cook for 2 mins.
12. Serve hot.