This Paneer Masala is a deliciously different version of the traditional paneer curry, prepared without the time-consuming ‘bhuno’ (slow sautéing) process. Instead of cooking the onion-tomato base until the oil separates—a step common in most Indian gravies—this method skips that entirely, making it much quicker while still delivering a rich and satisfying flavor.
The base of the gravy is a blend of onions, tomatoes, yogurt, and everyday Indian spices. To mimic the deep, slightly tangy taste typically developed by prolonged sautéing, a small amount of tomato ketchup is added. This not only enhances the flavor but also gives the curry a subtle sweetness and depth.
To ensure the gravy has the perfect consistency, a cornstarch slurry is incorporated, which prevents the sauce from becoming watery or splitting on the plate. The result is a smooth, cohesive curry that clings beautifully to the paneer cubes.
What makes this recipe even more appealing is its simplicity—no exotic spices or hard-to-find ingredients are required. The final touch of fresh cream (or malai) brings richness and a silky texture, elevating the dish just like any traditional paneer curry would.
Perfect for a weeknight dinner or when you’re craving comfort food without spending too much time in the kitchen, this no-bhuno paneer masala is a must-try. Serve it hot with naan, paratha, or rice, and enjoy a restaurant-style experience at home—fast and fuss-free.
Ingredients:
To Sauté and Grind into a Flavorful Base:
- 1 tablespoon Ghee (Clarified Butter): Adds richness and depth to the base, giving a distinct aroma and authentic taste.
- 2 Black Cardamom: Adds a deep, earthy aroma with subtle smoky notes, enhancing the overall warmth of the sautéed base.
- 1 medium Red Onion (roughly ¾ cup), chopped: Provides sweetness and texture to the gravy.
- ½ inch Fresh Ginger: Lends warmth and slight pungency that balances the flavors.
- 2 Garlic Cloves, roughly chopped: Essential for savory notes and earthy flavor.
- 1 Green Chili: Brings a gentle kick of spice to the dish—feel free to use more or less depending on your heat tolerance.
- Salt to taste: Helps to draw out moisture and intensify the natural flavors of the ingredients during sautéing, balancing the overall taste of the dish.
- 2 large Tomatoes (or 1½ cups), chopped: Serve as the essential base of the gravy, providing a rich texture, natural tanginess, and a hint of sweetness that balances the spices beautifully.
- ¼ cup Plain Yogurt: Adds creaminess and mild tartness, balancing the spice and acidity from the tomatoes.
For the Paneer Masala Curry:
- 200 grams (7 oz) Paneer, cubed: Soft Indian cottage cheese that absorbs all the spices and flavors from the gravy.
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon water): Helps thicken the gravy without making it too heavy.
- Salt to taste: To adjust the seasoning as the curry simmers.
- Water as needed: To reach your preferred gravy consistency—keep it thicker for serving with naan or thinner for rice.
- ¼ teaspoon Black Pepper Powder: Adds subtle heat and flavor complexity.
- 1½ teaspoons Red Chili Powder: For color and mild heat. Use Kashmiri chili for vibrant red hue and low spice.
- ½ teaspoon Garam Masala: A finishing spice mix for warmth and aroma.
- 2 teaspoons Tomato Ketchup: Enhances umami and lends mild sweetness.
- 1 teaspoon Kasoori Methi (crushed): Brings a hint of bitterness and depth.
- 3–4 tablespoons Fresh Cream or Malai: For that rich, restaurant-style creaminess.
- 2 tablespoons Fresh Coriander Leaves (finely chopped): Adds freshness and color at the end.
How to make Paneer Masala recipe?
1) Begin by heating ghee in a heavy-bottomed pan over medium flame. Once the ghee is hot and shimmering, drop in the black cardamom. Let it sizzle and release its deep, smoky fragrance—it will instantly elevate the base flavor of your curry.
2) Now add chopped onions, ginger, garlic, and green chili. To speed up the softening process, sprinkle a pinch of salt at this stage. This helps the onions sweat and enhances their sweetness.
3) Stir everything well to coat with the ghee. Let the mixture cook evenly, stirring occasionally to avoid any browning.
4) Cook the onions until they turn soft and lose their raw color, becoming slightly glossy and translucent in appearance. This should take about 4–5 minutes. You want them cooked but not deeply browned.
5) Add the chopped tomatoes. These will form the core base of the curry, providing the much-needed tang and richness.
6) Stir and cook the mixture until the tomatoes completely soften and start to break down. They should look pulpy and easily mashable with the back of your spoon.
7) Reduce the heat to low and gently stir in the plain yogurt, ensuring it blends smoothly without curdling. Ensure the yogurt is at room temperature to avoid curdling.
8) Quickly mix the yogurt into the tomato-onion base. Let it cook for about a minute, then turn off the heat and let the mixture cool slightly. Transfer this mixture to a blender or grinder and blend until smooth and creamy.
9) Pour this luscious puree back into the same pan.
10) Add water as needed to get your desired gravy consistency. Let this simmer gently for 3–4 minutes to let the flavors come together.
11) Meanwhile, prepare a cornflour slurry by mixing cornflour with water. Pour this mixture into the simmering gravy while stirring continuously to ensure a smooth consistency and prevent any lumps from forming.
12) Season with remaining salt, red chili powder, black pepper powder, and garam masala. These will bring warmth, heat, and depth to the dish.
13) Stir well and simmer the gravy for 2 more minutes so the spices infuse properly.
14) Now add tomato ketchup—a small yet game-changing addition that brings subtle sweetness and enhances the umami profile.
15) Gently add the paneer cubes into the hot gravy. Handle gently and avoid excessive stirring, as paneer cubes are delicate and may crumble if stirred too much.
16) Gently rub the kasoori methi between your palms to release its aromatic oils, then sprinkle it over the curry. This final touch adds a distinct earthy, slightly bitter flavor that’s characteristic of classic North Indian dishes, enhancing the overall depth and aroma of the gravy.
17) Pour in the heavy cream or malai to give the dish a rich, luxurious finish.
18) Stir everything together gently until well combined. Once the gravy reaches a rich, creamy consistency and paneer is evenly coated, turn off the heat.
19) Garnish with freshly chopped coriander leaves for a refreshing herbal note.
20) Give a final gentle stir. Your flavorful and creamy Paneer Masala Curry is now ready to serve—perfect with naan, paratha, or jeera rice.
Expert Tips for Perfect Paneer Masala
- Choose Fresh Paneer for Best Results: For a soft, melt-in-your-mouth texture, use fresh paneer—either homemade or from a trusted local source. If you’re using store-bought paneer, place the cubes in warm water for 10 to 15 minutes to help them soften and regain a fresh, tender texture before adding them to the curry. This helps bring back their softness.
- Handle Yogurt with Care: To prevent the yogurt from splitting, always lower the heat before adding it to the pan. Whisk it thoroughly beforehand and stir continuously while adding. This keeps the texture of the curry smooth and lump-free.
- Take Time to Sauté: Though this recipe skips heavy sautéing (bhuno), properly cooking the onions and tomatoes is still essential. Let the onions turn translucent and the tomatoes soften completely. This enhances the overall depth and complexity of the gravy, giving it a well-balanced and richer taste.
- Don’t Miss the Kasoori Methi Touch: Crushed kasoori methi (dried fenugreek leaves) adds a rustic, earthy aroma that makes a big difference. Gently crush it between your palms before adding it to the curry for that signature North Indian fragrance.
- Adjust Cream for Richness: The amount of cream can be tailored to your liking. Want it lighter? Use less cream or replace it with full-fat milk. Prefer it indulgent? Add a bit more or even some malai. The choice is yours!
Serving Suggestions:
Paneer Masala is a rich and flavorful North Indian curry that fits seamlessly into everyday meals as well as festive spreads. Here’s how to enjoy it to the fullest:
- Indian Breads: This creamy curry is best served hot with traditional Indian flatbreads. Soft naan, butter-smeared tandoori roti, whole wheat chapati, or flaky plain paratha all work beautifully. The rich, creamy curry soaks into the soft layers of the bread, creating a deliciously satisfying bite with every scoop. If you enjoy stuffed breads, try it with aloo or paneer paratha for an indulgent twist.
- Rice Combinations: Paneer Masala also makes a comforting pairing with rice. Serve it alongside jeera rice for a fragrant touch, or opt for simple steamed basmati rice to let the curry shine. For a more elaborate meal, pair it with a lightly spiced vegetable pulao or peas pulao. The grains absorb the creamy sauce and provide a well-rounded texture to each spoonful.
- Cooling Accompaniments: Complement the bold, spicy flavors of the curry with a cool and refreshing side for a well-rounded meal experience. Cucumber or boondi raita, a bowl of plain yogurt, or a simple onion-tomato salad sprinkled with chaat masala can do wonders. A wedge of lemon on the side helps cut through the richness and enhances the tanginess of the tomatoes in the curry.
- Garnish & Final Touch: Just before serving, drizzle some fresh cream on top and finish with chopped coriander leaves. This not only adds color contrast but also brings a pop of freshness to the dish.