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Restaurant style paneer masala garnished with coriander leaves
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Restaurant Style Paneer Masala Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A rich and creamy restaurant-style paneer masala recipe made with tender paneer cubes simmered in an aromatic onion, tomato, and cashew gravy.

Course: Main Course
Cuisine: Indian, North Indian
Diet: Vegetarian
Keyword: How to make Paneer Masala Recipe, Restaurant Style Paneer Masala Recipe
Servings: 4
Calories: 640 kcal
Author: Uppada Lakshmi
Ingredients

Gravy Base (To Sauté & Grind):

  • 4 tbsp cooking oil
  • 2 medium onions roughly chopped
  • 3 medium ripe tomatoes roughly chopped
  • 10 –12 whole raw cashews
  • 2 green chillies slit
  • 1/2 tsp salt
Paneer:
  • 250 g paneer cut into 1-inch cubes
  • 2 tbsp cooking oil for frying
Spices & Tempering:
  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1- inch cinnamon stick
  • 4 cloves
  • 1 bay leaf
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1.5 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp salt adjust to taste
  • 3/4 to 1 cup warm water
  • 1/2 tsp garam masala powder
  • 2 tbsp fresh coriander leaves finely chopped
Instructions
  1. Sauté Gravy Base: Heat 4 tbsp oil in a kadai over medium heat. Add chopped onions, cashews, tomatoes, green chillies, and 1/2 tsp salt. Cover and cook for 3–4 minutes until soft and pulpy. Remove to a plate to cool.
  2. Pan-Fry Paneer: In a separate pan, heat 2 tbsp oil over medium heat. Add paneer cubes and fry for 2–3 minutes until lightly golden brown. Transfer to a bowl and set aside.
  3. Blend Paste: Place cooled onion-tomato-cashew mixture into a blender jar and grind into a smooth, thick paste.
  4. Temper Whole Spices: In the same kadai, heat 2 tbsp oil. Add cumin seeds, cinnamon stick, cloves, and bay leaf; fry for 25–30 seconds. Add ginger-garlic paste and sauté for 1 minute until fragrant.
  5. Cook Gravy Base: Pour in the blended paste. Stir in turmeric powder, red chilli powder, coriander powder, and salt. Cover and cook on medium-low for 3–4 minutes until oil begins to separate at the edges.
  6. Simmer & Finish: Add 3/4 to 1 cup warm water to create a fluid gravy. Add the fried paneer pieces, cover, and simmer for 2 minutes. Sprinkle garam masala powder, simmer for 1 more minute, garnish with coriander leaves, and serve hot.

Recipe Video