Paneer Masala Recipe – Kashmiri Chilli & Ginger-Garlic Flavors

Last Updated on 4 months by Neha Deshmukh

Paneer Masala Recipe – Kashmiri Chilli & Ginger-Garlic Flavors

Introduction

Oh, Paneer Masala! Is there anything more comforting? This recipe is a total favorite in my family – it’s the dish I often whip up when I want something flavorful, satisfying, and relatively quick. I first made this when I was craving the restaurant-style paneer masala but wanted to control the spice and freshness of the ingredients. It’s become a go-to, and I’m so excited to share my version with you. Get ready for a burst of Kashmiri chilli and ginger-garlic goodness!

Why You’ll Love This Recipe

This Paneer Masala isn’t just another recipe; it’s a flavor explosion! Here’s why you’ll adore it:

• Rich & Flavorful: The blend of spices, especially the Kashmiri chilli, creates a deeply satisfying taste.
• Easy to Make: Despite the complex flavors, it’s surprisingly simple and comes together in under 30 minutes.
• Customizable: Easily adjust the spice level to suit your preference.
• Versatile: Perfect with naan, roti, rice, or even as a filling for wraps.

Ingredients

Here’s what you’ll need to create this delicious Paneer Masala:

• 2 tsp oil
• 1 small onion, finely chopped
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder (haldi)
• 1 tsp Kashmiri red chilli powder
• 1 tomato, chopped
• 1 tsp coriander powder (dhaniya powder)
• ½ tsp cumin powder (jeera powder)
• 1 dried red chilli
• 1 inch ginger, julienned
• ½ tsp cumin seeds (jeera)
• 1 medium onion, sliced
• ½ capsicum (bell pepper), sliced
• 1 tbsp tomato sauce
• 8 pieces paneer, cubed
• 1 medium tomato, sliced
• ½ tsp garam masala powder
• 2 tsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few tips to really elevate this dish:

• Kashmiri Red Chilli Powder: This is key for that beautiful vibrant red color and a mild, fruity heat. Don’t skip it! It’s different from regular chilli powder.
• Fresh Ginger: Seriously, use fresh ginger. The aroma it releases when sautéed is incredible and makes all the difference.
• Paneer Quality: Opt for fresh, soft paneer. If using frozen, thaw it completely and gently squeeze out any excess water. This helps it hold its shape during cooking. I prefer using Amul Paneer, it holds its shape really well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onion and sauté until it turns translucent and slightly golden.
2. Stir in the ginger-garlic paste and sauté for another minute until fragrant. You’ll know it’s ready when you can really smell the ginger and garlic.
3. Add the chopped tomato and cook until it softens and becomes mushy – about 5-7 minutes.
4. Now for the spices! Add the turmeric, Kashmiri red chilli powder, coriander powder, and cumin powder. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. Be careful not to burn them!
5. Remove the pan from the heat and let the mixture cool slightly. Then, blend it into a smooth paste – no need to add water. Set this masala paste aside.
6. In the same pan, heat a little more oil. Add the dried red chilli, julienned ginger, and cumin seeds. Sauté briefly until the cumin seeds start to sizzle.
7. Add the sliced onion and capsicum. Sauté for 1-2 minutes on high heat until they’re slightly softened but still have a bit of crunch.
8. Pour in the prepared masala paste and tomato sauce. Mix well to combine everything.
9. Gently add the paneer pieces and sliced tomatoes. Stir carefully to avoid breaking the paneer. We want those cubes to stay intact!
10. Sprinkle with garam masala powder and squeeze in the lemon juice. Mix gently and simmer for 2 minutes, allowing the flavors to meld together.
11. Serve hot and enjoy!

Expert Tips

• Don’t overcook the paneer, or it will become rubbery.
• For a richer sauce, add a tablespoon of cream or cashew paste during the last minute of cooking.
• If the masala seems too thick, add a splash of water to adjust the consistency.

Variations

• Vegan: Swap the paneer for tofu or soy paneer for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more Kashmiri red chilli powder for a bit more heat, or a pinch of cayenne pepper if you’re feeling adventurous.
• Restaurant Style: My friend, Priya, swears by adding a tablespoon of kasuri methi (dried fenugreek leaves) crushed between your palms, during the last minute of simmering. It adds a lovely smoky aroma.

Serving Suggestions

Paneer Masala is incredibly versatile! Here are a few ideas:

• Serve with hot, fluffy naan or roti.
• Enjoy with steamed basmati rice.
• Use it as a filling for wraps or parathas.
• A side of raita (yogurt dip) complements the richness beautifully.

Storage Instructions

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave. The paneer might become slightly firmer upon reheating.

FAQs

• What type of paneer is best for this recipe? Fresh, soft paneer is ideal. Avoid using very hard or rubbery paneer.
• Can I make this paneer masala ahead of time? You can prepare the masala paste ahead of time and store it in the refrigerator for up to 2 days. Add the paneer and finish cooking just before serving.
• How can I adjust the spice level? Kashmiri chilli powder provides color and mild heat. Add more for a spicier dish, or use a pinch of cayenne pepper.
• What is the best way to prevent the paneer from breaking? Handle the paneer gently while stirring. Don’t overcook it.
• Can I use tomato puree instead of chopped tomatoes? Yes, you can! Use about 1 cup of tomato puree. The flavor will be slightly different, but still delicious.