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 PANEER -E- KHAAS 

Creamy Spiced Paneer Masala Curry

A rich and flavorful paneer curry made with marinated paneer cubes, golden-fried and simmered in a luscious onion-tomato gravy. Infused with whole spices, a touch of fresh cream, and garnished with coriander, mint, and kasuri methi, this dish delivers bold, comforting flavors in every bite. Perfect to pair with hot rotis, naan, or steamed rice, it’s a restaurant-style recipe you can easily recreate at home.


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Spicy paneer cubes simmered in rich onion-tomato gravy, garnished with fresh herbs and served hot.¯

Tips & Tricks for Perfect Paneer-E-Khaas

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Use fresh, soft paneer for the best texture—soak store-bought paneer in warm water if it feels firm. Lightly toasting the marinated paneer enhances flavor without making it rubbery. Cook the onion-tomato paste until oil separates for a rich base. Always add cream on low heat to avoid curdling. Crushing kasuri methi between palms before adding releases its aroma. Let the curry rest for a few minutes before serving to deepen the flavor.

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     Step-by-Step Recipe :Paneer-E-Khaas​

INGREDIENTS

For Marinating Paneer

  • 200g paneer (cut into cubes)
  • ½ tsp red chili powder
  • ½ tsp coriander-jeera powder
  • ½ tsp garam masala
  • 2 pinches turmeric powder
  • Salt to taste

​​​For Gravy

  • 2 tbsp oil (for toasting paneer)
  • 1 big onion (sliced)
  • 3 big tomatoes (sliced)
  • 2 tbsp oil (for gravy)
  • 1 bay leaf
  • 3 cloves
  • 2 cardamoms
  • 1-inch cinnamon stick
  • ½ tsp shah jeera
  • 1 tsp red chili powder
  • 1 tsp coriander-jeera powder
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 2 tbsp fresh cream
  • 200 ml warm water
  • 1 tbsp chopped coriander leaves
  • ½ tbsp chopped mint leaves
  • ½ tsp dry kasuri methi

​Marinated paneer cooked in aromatic Indian spices with a creamy, flavorful gravy and fresh coriander.

PREPARATION STEPS

  1. Marinate Paneer:
    In a bowl, combine red chili powder, coriander-jeera powder, garam masala, turmeric, and salt. Add paneer cubes, mix well, and set aside.
  2. Toast Paneer:
    Heat 2 tbsp oil in a pan. Toast the marinated paneer cubes on low flame for 1 minute. Remove and set aside.
  3. Make Gravy Paste:
    In the same or another pan, sauté sliced onions for 2–3 minutes. Add sliced tomatoes and cook until soft. Cool and blend into a fine paste.
  4. Prepare Masala Base:
    Heat 2 tbsp oil in a pan. Add bay leaf, cloves, cardamoms, cinnamon, and shah jeera. Sauté for a few seconds. Add the onion-tomato paste and cook until the oil separates.
  5. Spice It Up:
    Add red chili powder, coriander-jeera powder, garam masala, turmeric powder, and mix well. Stir in fresh cream and cook for 3–4 minutes on low flame.
  6. Simmer the Curry:
    Pour in warm water and let it cook until oil floats on top.
  7. Finish with Paneer:
    Add toasted paneer cubes. Cook for another 3 minutes. Sprinkle chopped coriander, mint, and dry kasuri methi. Mix and simmer briefly.
  8. Serve Hot:
    Pair with fresh roti, naan, or steamed rice




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