Paneer Masala


  • 2 tablespoons coriander seeds
  • 2 dried red chillies
  • 1 stick of cinnamon
  • 2 tablespoon oil
  • 1 medium red onion, 150 grams, finely chopped
  • 1 green chilli, sliced
  • 2 teaspoons ginger garlic paste
  • 3-4 medium tomatoes, 450 grams
  • 1/4 teaspoon garam masala
  • 3/4 teaspoon Kashmiri red chilli powder
  • 3/4 teaspoon salt, or to taste
  • 1 large green bell pepper (capsicum), cut into 1-inch pieces
  • 225 grams paneer, cubed, if using store-bought paneer soak it in warm water for 20-25 minutes before using
  • 1 teaspoon Kasuri methi, dried fenugreek leaves
  • Cilantro, to garnish


  1. Take a large Kadai or any other pan, now put oil on medium heat.
  2. Add the onion paste.
  3. Then, add the chopped tomatoes or tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
  4. Now add the garam masala, Kashmiri red chilli powder.
  5. Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or Kadai with a lid and cook for 5 to 6 minutes on medium.
  6. heat until bell peppers are slightly softened. You only want them half-cooked here.
  7. Crush Kasuri methi and add to the pan. Serve hot.