Make this paneer masala for a comforting dinner, then check out our paneer curry, paneer tikka masala, saag paneer and more vegetarian curry recipes.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • butter
  • 1 small onion, finely chopped
  • 1 stick cinnamon
  • 2 cardamon pods
  • 4 cloves
  • 1 tsp fennel seeds
  • 2cm piece ginger, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • ¾ tsp chilli powder
  • 1 tbsp tomato purée
  • oil, for frying
  • 1 block paneer, cut into chunks
  • 1 tomato, chopped
  • a handful coriander leaves, chopped
  • rice and chapattis, to serve


  • STEP 1

    Heat a knob of butter in a large pan, add the onion and stir for a minute with the heat on high. Turn the heat to low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes on a low heat, stirring occasionally to make sure nothing catches. Add the turmeric, coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make it saucy. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.

  • STEP 2

    Heat a little oil in a large non-stick frying pan and fry the paneer until golden. Add the paneer and tomato to the sauce and simmer for 10 minutes. Scatter with coriander and serve with rice and chapattis.

Want to know how to make paneer? Use our step-by-step guide to create your own to use in this recipe


Check out more vegetarian curry recipes...

Vegan Thai Green Curry Recipe


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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