Paneer is a wonderful fresh Indian cheese with a creamy texture, mild taste, and incredible versatility in cooking. Unlike aged cheeses, paneer doesn’t melt, which makes it perfect for grilling, frying, or adding into curries without losing its shape. It’s widely loved in vegetarian Indian cooking because it easily absorbs the flavors of spices, sauces, and marinades. While paneer is commonly available in the refrigerated dairy section of most supermarkets and specialty Indian grocery stores, you can also make it fresh at home with just milk, lemon juice, and a bit of patience.
This quick and easy paneer masala recipe is especially convenient for two reasons. First, it’s simple enough to prepare quickly—even if you have limited time. Second, it’s just perfect for meal prepping: you can cook a batch over the weekend, store it in the fridge, and enjoy it for up to two days without losing its texture or flavor. Just reheat it in the microwave, wrap it in ready-made chapatis, or even turn it into a delicious sandwich filling.
If you have a busy lifestyle like I do, Paneer dishes like this one are an absolute lifesaver. At home, my favorite way to enjoy it is wrapped inside a warm chapati or sandwiched between slices of bread. Either way, it’s rich, tasty, and so delicious. 
Step-by-Step Guide to Making Punjabi Paneer Masala:
Step 1: Pan Fry the Paneer
Cook lentils according to instructions. Set aside.
Heat ½ tablespoon oil in a non-stick pan over medium heat.
Gently add paneer cubes and pan-fry until lightly golden on all sides, about 4-5 minutes. Remove and drain on a paper towel.
Step 2: Sauté Aromatics
In the same pan, heat remaining ½ tablespoon oil.
Add ginger-garlic paste and sauté for about 2 minutes until fragrant.
Step 3: Cook Onions
Add chopped onions and sauté on medium-low heat until translucent and slightly golden, about 3-4 minutes.
Step 4: Add Tomatoes and Spices
Stir in chopped tomatoes and cook until they soften and release their juices, approximately 4-5 minutes.
Add turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well to combine.
Step 5: Combine Paneer with Masala
Add the pan-fried paneer cubes and cooked lentils to the tomato-onion mixture.
Gently stir to coat paneer evenly with the masala. Simmer on low heat for about 3-4 minutes.
Step 6: Finish and Garnish
Sprinkle with freshly chopped coriander and thinly sliced spring onions.
Remove from heat, cover with a lid, and let rest for 5 minutes.
Suggested Serving Options:
Serve hot with fresh chapatis, parathas, steamed rice, or naan.
Punjabi Paneer Masala FAQ:
1. What can I substitute for paneer?
Firm tofu is a great vegan substitute for paneer.
2. Can I prepare this dish in advance?
Yes, prepare ahead and reheat gently before serving.
3. How can I make this dish spicier?
Increase red chili powder or add fresh green chilies during cooking.
4. Is it necessary to pan-fry paneer?
Pan-frying enhances texture and taste, but paneer can also be used without frying.
5. Can I freeze leftover paneer masala?
Yes, freeze in an airtight container for up to 2 months; thaw in the fridge before reheating.
Punjabi Paneer Masala – A Classic Vegetarian Indian Dish
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A hearty vegetarian curry featuring pan-fried paneer cheese, lentils, and aromatic spices. Perfect with rice or flatbreads!
Ingredients
- 8.8 oz (250 g) paneer
- 1/2 cup (100 g) whole urad dal
- 2 medium tomatoes
- 1 large red onion
- 1 mild red chili
- 1 large spring onion
- 1 teaspoon ginger-garlic paste
- 1 tablespoon fresh coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon coriander powder
- Salt
- 1 tablespoon cooking oil
Instructions
- Pan Fry the Paneer
- Cook lentils according to instructions. Heat ½ tablespoon oil in a non-stick pan over medium heat. Gently add paneer cubes and pan-fry until lightly golden on all sides, about 4-5 minutes. Remove and drain on a paper towel.
- Sauté Aromatics
- In the same pan, heat remaining ½ tablespoon oil. Add ginger-garlic paste and sauté for about 2 minutes until fragrant.
- Cook Onions
- Add onions, and chili and sauté on medium-low heat until translucent and slightly golden, about 3-4 minutes.
- Add Tomatoes and Spices
- Stir in chopped tomatoes and cook until they soften and release their juices, approximately 4-5 minutes. Add turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well to combine.
- Combine Paneer and Lentils with Masala
- Add the pan-fried paneer cubes and the cooked lentils to the tomato-onion mixture. Gently stir to coat paneer evenly with the masala. Simmer on low heat for about 3-4 minutes.
- Finish and Garnish
- Sprinkle with freshly chopped coriander and thinly sliced spring onions. Remove from heat, cover with a lid, and let rest for 5 minutes.
Notes
- For a richer flavor, use ghee (clarified butter) instead of cooking oil.
- If you don’t have urad dal, you can substitute with masoor dal (red lentils), but adjust cooking time accordingly.
- Store leftover Punjabi Paneer Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 8
- Protein: 25
- Cholesterol: 45mg
If you liked this, check out some of our other favorite Indian recipes:
How to Make Indian Curry Paste
Rava (Khara) Bath Recipe: Perfecting the South Indian Breakfast Classic
Bhindi Fry – Indian Okra Stir Fry
Exploring Spices Used in Indian Cooking
Frequently Asked Questions
How should I store leftover Punjabi Paneer Masala?
You can store leftover Paneer Masala in the fridge for up to two days. Just make sure to keep it in an airtight container.
What type of oil should I use for pan frying the paneer?
Using a neutral oil like vegetable oil or canola oil works best for pan frying the paneer, as it won’t overpower the dish’s flavors.
Can I use homemade paneer for this recipe?
Yes, homemade paneer is perfect for this recipe and will absorb the spices well, enhancing the overall flavor of the dish.
I was really excited to see all the Indian comments about this recipe, made me feel confident that it would be great. And yes, I was absolutely right! This is so good, and honestly so easy to make. But the quality is like restaurant level!! Thanks for a great dish!
Nice dish very easy to cook
Wow, this was super tasty, and really easy to make. A lot of Indian recipes call for ingredients that are really difficult to find, but this one is super straight forward and delicious!
My mom is coming from Goa tomorrow. I didn’t know what to do. I had some panner. When I came across your site wow the paneer masala receipe, firstly all ingredients all easily available secondly very easy to cook.
Thank you & a BIG thumps up to you
Thanks you for a delicious recipe. My family loved it. Will definitely make it again. It was very easy too. Great instructions.
Super authentic, 100% delicious. My family loved it!!
Hi. Tried this recipe today and I must say that initially I was not confident about the result seeing the recipe. But after reading that surely no disappointment I went ahead. It was yummy and we loved it totally. Thanks for such a tasty time saver recipe.
I grew up with this kind of cooking, my mom never pan fried the paneer but this actually seems like exactly the same recipe with that exception. So good! Thank you for the memory reignition!
I love all the recipe that cook with the cheese and this paneer masala is one of my favorite. I cooked this yesterday and all my family members have enjoyed eating this.
Thank you so much for sharing!!
Hi, I bought a HUGE block of paneer today, sliced a little from it and was initially VERY disappointed.
Yet somehow even in my utter ignorance I knew this was not something which I was to eat on a cracker…so after using my internet I find myself here.
This recipe completely changed my mind, wow, it is all about the cheese soaking up all the flavors and BOY was this delicious!!
I made it today and it was incredible!
i am learning for the first time to cook ………….i made it with in 25 mints . i m very happy to learn cooking bcoz of U….