Punjabi Paneer Masala – A Classic Vegetarian Indian Dish

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

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4.8 from 28 reviews

• Author: Anamika Sharma
• Total Time: 35 minutes
• Yield: Serves 2
• Diet: Vegetarian

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Description

A hearty vegetarian curry featuring pan-fried paneer cheese, lentils, and aromatic spices. Perfect with rice or flatbreads!

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Pan Fry the Paneer
2. 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.
3. Sauté Aromatics
4. In the same pan, heat remaining ½ tablespoon oil. Add ginger-garlic paste and sauté for about 2 minutes until fragrant.
5. Cook Onions
6. Add onions, and chili and sauté on medium-low heat until translucent and slightly golden, about 3-4 minutes.
7. Add Tomatoes and Spices
8. 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.
9. Combine Paneer and Lentils with Masala
10. 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.
11. Finish and Garnish
12. 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

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