Paneer Masala Curry | Restaurant Style Paneer Masala Recipe

Paneer Masala Curry

Paneer Masala Curry is a totally yummy panner dish using cashew tomatoes paste as the base ingredients along with other simple ingredients and dry spices powder.


Onion Paste Preparation

  • Onion  Roughly chopped one large size.


Cashew Paste Preparation

  • Tomatoes-Roughly Chopped – 2 large size
  • Cashews-soaked 10 to 15 in 1 cup hot water


Ginger-garlic paste preparation

  • Ginger Roughly Chopped  1 inch ginger 
  • Garlic Cloves Roughly chopped – crushed to a paste 5/6 medium size.
Or you can take 2 teaspoon ginger-garlic readymade paste



  • Paneer (fresh cottage cheese)  cut in cubes – 250 grams.
  • 4  tablespoons cooking oil.
  • Garam masala powder -1/2 tsp.
  • Red chili powder-1/2 tsp.
  • Coriander powder (dhania powder) – half tsp
  • Turmeric powder  -1/4 tsp.
  • green chilies 2
  • Chopped coriander leaves fresh -1tbsp
  • salt to taste
  • water as required.
  • Cream low fat


Preparation for paneer masala curry

  • starts with soaking cashew in hot water for about 30 minutes.
  • after 30 minutes add these soaked cashews in a grinder along with chopped tomatoes and prepare the fine paste. and keep aside.
  • also prepare the fine paste of 1-inch ginger,1 onion, garlic cloves 5/6 small to medium do not add water.


Making paneer masala curry

  • Add 4 tbsp cooking oil in a thick coated frying pan.
  • Next, add onion paste and on a low flame.
  • Keep sauteing onion paste till it turns light golden.
  • also, keep on stirring the onion paste often while sauteing.
  • then add fresh ginger-garlic paste or readymade ginger-garlic paste.
  • Keep on sautéing and stirring the paste till the raw aroma goes away.
  • Next, add tomato cashew paste. Keep the flame on low, the mixture can splutter.
  • mix everything very well.
  • on a low flame keep sauteing the masala.
  • once you notice oil releasing from the sides. the masala.
  • One by one add 1/4 tsp- turmeric powder,1/2 tsp garam-masala powder,1/2 tsp red chili powder, 1/2 tsp coriander powder.
  • salt to taste.and cook on a low flame
  • next after 2 minutes add 3 to 4 cup of water and keep cooking in low flame.
  • also, add chopped green chili and chopped coriander leaves and give a nice mix
  • Keep cooking on low flame till gravy turns little thick.
  • Next, add paneer cubes. Mix well and cook for about 2 minutes on low flame
  • add fresh cream give a nice mix and switch off the flame.
  • garnish with fresh chopped coriander leaves and grated paneer.