Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. 


Tips for the best Paneer masala
  1. Use fresh ingredients. Do not use store bought ginger garlic paste and tomato paste. 
  2. I always like broken cashew nuts for gravy dishes which has the exact flavour and perfectly enhances the taste. 
  3. Allow the milk to cool before pouring it to the gravy and add little by little. If you are using thick milk reduce the quantity. If the gravy appears thin, add some more milk in the final stage. 
  4. Dried kasuri methi leaves is the best flavouring ingredient for gravies, so do not omit it. 
  5. Taste the gravy after you have added the milk and add salt and chilly powder if needed. 

Check out my other Gravy Recipes

 Here is a short video for Quick Paneer Masala

Quick Paneer Masala Recipe Details
Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : masala / gravy
Author : Muthulakshmi Madhavakrishnan


  • 200 grams paneer
  • 1 onion
  • 1 green chilly
  • 4 tomato
  • 2 tsp ginger garlic paste
  • 10 to 15 cashew nuts
  • 1 bay leaf
  • 2 cinnamon
  • 2 cloves
  • 1/2 tsp turmeric powder
  • 2 tsp red chilly powder
  • 2 tsp garamasala powder
  • 1 tsp sugar
  • 1 tbsp dried kasuri methi leaves
  • 1/2 cup milk
  • 2 tbsp butter
  • 2 tbsp oil
  • salt to taste

Preparation works
Cut the onions and grind it nicely without water and transfer it to a bowl. 
Wash the tomatoes. Grind the tomatoes without water and transfer it to a  bowl. 
Grind cashew nuts to a smooth paste. You can add milk for grinding cashew nuts. 

Cooking Directions
Take a broad kadai or pan and melt the butter and oil. Add the bay leaf, cinnamon and cloves.

Next, add the onion paste.  Saute the paste on low flame. Do not brown them.

After a few minutes, add the green chilly and ginger garlic paste. Stir well and saute on low heat.
Next, add the tomato paste and stir it well with the onion ginger garlic mixture.

Let them cook for few minutes on low flame, stir them in between. Now add the red chilly powder, salt and turmeric powder. 
After a few minutes add the garamasala powder and mix well. 
When they are mixed well with the tomato paste add the cashew nut paste. Stir it continuously.
Cook for a another few minutes and add the kasuri methi leaves. Next, add the sugar and mix them well. Now this is the time to check your seasonings. Add if anything required. 
Reduce heat to low and add the milk. Add the paneer cubes to the gravy. Mix them gently.  

If the gravy appears thick add some milk.  Boil for 2 minutes and add chopped coriander leaves and turn off the heat. Transfer it to the serving bowl. 

 Easy and Quick Paneer Masala is ready to serve. 



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