Paneer Masala Recipe

Prep paneer and vegetables

If your paneer is refrigerated or very firm, gently soak cubes in warm water for 5 minutes to soften (optional), then drain and pat dry. Cube paneer into 2 cm pieces. Chop onions thinly, roughly chop tomatoes or prepare 1 cup tomato puree, cut bell pepper into 2 cm pieces, slit green chili if using. Measure out spices.

Shallow-fry paneer (optional but recommended)

Heat 1 tbs vegetable oil in a heavy frying pan over medium-high heat. Add paneer cubes in a single layer and shallow fry, turning occasionally, until light golden on 2–4 sides (about 3–4 minutes). Remove paneer to a plate lined with paper towel. Reserve the pan with any leftover oil for the gravy.

Temper whole spices and sauté onions

Reduce heat to medium. Add remaining 1 tbs oil and 1 tbs ghee to the pan. When hot, add cumin seeds and bay leaf; let them sizzle for 10–15 seconds. Add the sliced onions and a pinch of salt; sauté, stirring frequently, until onions are soft and golden brown (about 8–10 minutes).

Add ginger-garlic and spices

Add the minced/crushed garlic and grated ginger (1 tbs). Sauté 1–2 minutes until raw smell diminishes. Add turmeric, red chili powder, coriander powder and cumin powder; stir continuously for 30–45 seconds to roast the spices but avoid burning.

Cook tomatoes to form gravy

Add the chopped tomatoes (or tomato puree) and the slit green chili. Stir to combine, crushing tomatoes against the pan. Cook on medium heat until tomatoes break down and the oil begins to separate from the masala, about 8–10 minutes. If the mixture becomes too thick/sticks, add 2–3 tbs water and continue simmering.

Add bell pepper and adjust consistency

Add the chopped green bell pepper and sauté for 3–4 minutes so it is tender-crisp. Pour in 150 ml water, stir, and bring the sauce to a gentle simmer. Taste and add salt as needed.

Combine paneer with gravy

Gently add the fried (or plain) paneer cubes into the simmering gravy. Stir carefully to coat paneer without breaking the cubes. Simmer on low heat for 4–5 minutes so paneer absorbs some flavor and the gravy comes together.

Finish with cream, kasuri methi and garam masala

Sprinkle crushed kasuri methi and garam masala over the curry. Stir in the heavy cream (or beaten yogurt) and heat for another 1–2 minutes on low — do not boil hard once cream/yogurt is added. Adjust seasoning (salt) if necessary. Remove bay leaf before serving.

Garnish

Turn off heat and stir in chopped cilantro (reserve a little for serving). Keep covered until ready to serve so flavors meld.

Rinse and soak

Place 1.5 cups basmati rice in a bowl and rinse under cold water until the water runs clear (removes excess starch). Soak the rinsed rice in fresh water for 15–20 minutes if time permits, then drain.

Cook rice

In a medium saucepan bring 3 cups water to a boil with 1 tbs oil/ghee and 1 tsp salt. Add drained rice, stir once, return to a gentle boil, reduce heat to low, cover with a tight-fitting lid and simmer for 12–15 minutes until rice is tender and water is absorbed.

Rest and fluff

Turn off heat and let the rice sit, covered, for 5 minutes. Remove lid and gently fluff rice with a fork to separate grains.

Plate a portion of hot basmati rice and spoon generous portions of Paneer Masala alongside or on top. Garnish with remaining chopped cilantro and serve lemon wedges on the side for squeezing. Serve immediately while hot.