Rating: 4.85 stars
27 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a basic paneer dish that you get in most Indian restaurants. This goes well with either rice or naan.

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.

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  • Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.

  • Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

Cook's Note:

I think frying the paneer is an important step since paneer can become mushy if added raw. you can skip the step if you are concerned about fried food.

Nutrition Facts

469 calories; protein 11g; carbohydrates 15.4g; fat 41.4g; cholesterol 37.4mg; sodium 946.6mg. Full Nutrition
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Reviews (28)

27 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/09/2013
This recipe was excellent - thank you so much! The paneer is easily substituted with tofu and the spice can be adjusted up or down according to your preferences. We loved this and will definitely be making this again. Read More
(15)
Rating: 5 stars
11/23/2013
This recipe was really wonderful. I was trying to make this cheap and use ingredients I had on hand. Made my own garam masala using a recipe for the spice mix, blended fresh ginger and garlic to make paste and used sriracha hot sauce instead of red pepper paste. Also used fresh almonds stuck in a blender with some oil instead of the cashew paste and only milk (no half and half). My only issue is that it turned out very dull in color. I was expecting bright orange/red and it was sorta peach/pink. Maybe use tomato paste instead of sauce? Read More
(6)
Rating: 5 stars
06/22/2013
Thanks so much for the recipe! The only changes I made was to substitute grated almonds for the cashew paste; I did not have enough chilies so I added red curry paste and sriracha chili sauce; I substituted almond milk for the cream and milk. This is a new family favourite. Read More
(6)
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Rating: 5 stars
04/05/2015
Only used one onion but otherwise made exactly as listed. Read More
(3)
Rating: 5 stars
08/17/2014
Added following extra cilantro green chilli bell peppers and 1 tsp turmeric powder. Tastes amazing... Read More
(3)
Rating: 5 stars
04/01/2015
This recipe has been an excellent introduction into Indian cooking. I have used fresh garlic and ginger instead of the paste, and it still comes out good. This is a household favorite! Read More
(2)
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Rating: 5 stars
08/18/2015
This is YUMMY! Made almost exactly as written--didn't have the red chilles so I substituted a bit of Thai red curry paste I had in the fridge. Otherwise followed to a t, it is superb! Made my own paneer (very easy to do and economical) from the paneer recipe on this site, my whole family loved this. Read More
(1)
Rating: 5 stars
05/03/2017
I made this for a graduation diner and it was well recieved. Read More
(1)
Rating: 5 stars
05/07/2019
Really enjoyed the recipe. Next time I'll up the amount of spice a little bit, but the dish has a decent kick as is. I had trouble browning the paneer on all sides without overcooking, something I'll have to work on. Read More
(1)