This Paneer Masala is a creamy delicious curry that tastes best with Naan or paratha. It does not have any cream but gets its creaminess from the cashew nut paste. To make it vegan you can use tofu instead of paneer.
I love paneer and have it at least once every week. If you like paneer this recipe is a must-try! You might also like to try my palak paneer recipe and my mixed vegetable and paneer curry.
First, let’s talk about this life-changing Onion Masala!
I use Instant Pot onion masala in this recipe. I highly recommend making this over the weekend and you can have all your meals ready in no time for the week. This is a lifesaver and a must if you cook Indian food every day or even if you like eating Indian food. If you have this onion masala your life becomes so much easier! I follow this recipe from Ashley over at her blog myheartbeets.com. Her blog is full of recipes using onion masala and she has tons of Instant Pot recipes too. Do check out her website.
If you do not have onion masala, you can start the recipe by making your masala as follows:
Heat oil in a pan, add onions(1 chopped)fry till slightly brown. Add ginger garlic paste(1 Tsp), fry a little, add tomatoes(2 chopped)with turmeric 1/4 Tsp), chili powder ( 1 Tsp), coriander powder(1 tsp), and cumin powder (1/4 Tsp). Mix, cover your pan and let it cook. When the oil floats on top your masala is ready.
Wait for it to cool down and purée it in a blender. Or use an immersion blender.
Your onion masala is ready.
If you pre-make this onion masala and have it in your freezer, cooking Indian food becomes much simpler! The baby food freezer cubes from Amazon seen below are what I use to freeze my onion masala cubes.
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These are my Favorite Amazon Kitchen Picks!
Ingredients required for Paneer Masala:
Paneer- cut into cubes about 200 gms, soak the paneer in hot water till you use it, this makes it soft.
Onion Masala – 2 cubes ( or make the masala as stated above)
Red onion – 1/2 cut into cubes
Green bell pepper- 1/2 cut into cubes
Vinegar
Cashew nuts – soaked in warm water for 15 minutes
Kasuri Methi – Dried Fenugreek leaves are available in any Indian store, you must use this for the best taste.
Sugar – 1 Tsp
Spice powders- Turmeric, Kashmiri Chili powder, garam masala powder, and salt to taste.
How do you make this Paneer Masala?
Heat oil in a pan. Add the cubed onion and green bell pepper. Fry for a few minutes. It has to remain crisp and not become soft. Take them out and set them aside.
In the same pan, add the onion masala, all the spice powders, the vinegar, sugar, and a little water. Close the pan and let this come to a boil. Add the cashew paste. Mix and let it cook for about 5 minutes. Add water to thin it out if you like.
Next, add the paneer along with the Kasuri methi and a sprinkle of garam masala powder.
Mix and cover it, so that all the flavors meld. The masala will be thick because of the cashew paste. You can always add a little water to thin it out, but check for salt and add some if required.
After 5 minutes switch off the flame. Add the onions and bell peppers into the paneer masala.
Your delicious Paneer Masala is ready!
Enjoy this with Peas Rice, Naan, or Paratha.
Paneer Masala
Ingredients
- 200 grams Paneer ( around 25 cubes)
- 2 cubes Frozen Onion Masala (around 1/2 cup)
- ½ Red onion cut into cubes
- ½ Green bell pepper cut into cubes
- 1 tsp White vinegar
- 15-20 Cashew nuts (soaked in warm water for 15 minutes)
- 2 tbsp Kasuri Methi (Dried fenugreek leaves)
- 1 tsp sugar
- 1 tsp salt
Spice powders
- ¼ tsp turmeric powder
- 1 tsp Kashmiri chili powder
- ½ tsp Garam masala powder
Instructions
- Heat about 1 tbsp oil in a pan. When hot add the cubed onion and bell pepper. Fry for a few minutes, it should remain crisp and not become soft. Take them out and set them aside.
- In the same pan add 1 tbsp oil, then add the onion masala, the spice powders, vinegar, sugar, salt, and a little water. Mix it all up and cover the pan. Let it come to a boil. Stir in between so it does not burn.
- Blend the cashew nuts into a paste adding some water. Add this cashew paste to the masala, cook for about 5 minutes, adding a little water to thin it out.
- Add the paneer along with the Kasuri methi and a sprinkle of garam masala powder. Mix it and cover the pan. Cook it for another 5 minutes on low flame.
- Check for salt and add more if needed.
- Add the previously fried onions and bell pepper to it, mix it and garnish with more Kasuri Methi or chopped cilantro.
- Your paneer masala is ready! Enjoy with rice, Naan, or paratha.
Notes:
- To make it vegan, use Extra firm tofu instead of paneer.
- To make it even tastier you can fry the paneer before adding it to the masala. I left out that step as I did not want to add more oil to the dish.
- After the curry is ready, you can serve it drizzled with heavy whipping cream on top or add a dollop of butter! That adds to the richness and taste.
- Add more red chili powder to make it spicier.
- You can leave out the onion and bell pepper if you do not have them.
Let me know if you try this recipe, don’t forget to rate it and leave a comment.
Thank you for visiting! Hope you have a wonderful day!
Here are some other vegetarian recipes you might be interested in:
Fried Masala Mushrooms – Deep-fried Vs Air-Fried!
Easy and Tasty Chickpea Burgers
Photo by Christin Hume on Unsplash
