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Paneer Masala

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5 from 1 review


This rich and creamy paneer masala uses an Indian cheese which doesn’t melt when heated making it the perfect addition to curries. It’s my absolute favourite and I advise everyone to give it a try. 


Units Scale
  • 250g paneer, cubed
  • 250ml almond milk
  • 1 stock pot
  • 1 400g tin of tomatoes with chili
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • thumb sized piece of ginger, grated
  • 1 red chilli, deseeded and chopped
  • 2tbsp tomato puree
  • 25g flaked almonds
  • 4tbsp garam masala
  • 1/4tsp ground cardomom
  • 1tsp tumeric
  • 1/2tsp ground coriander
  • 1/2tsp salt
  • fresh coriander, rice, mango chutney and naan breads to serve


  1. First of all heat a dry frying pan and empty in the flaked almonds. Toast over a medium heat for a few minutes, shaking the pan from time to time, until the nuts are fragrant and lightly golden.  Remove from the pan and set aside.
  2. Add 1tbsp olive oil to the pan and add the cubed paneer, fry until nice and crispy.  You can skip this step and just add the paneer to the sauce in step 5 but I think it adds a great texture to the finished dish.
  3. Add 2tbsp olive oil to the same pan and fry the chopped onion, garlic and chilli over a medium heat taking care not to brown them. Once everything is soft and translucent add the ginger, garam masala turmeric, ground coriander and cardamom. Fry for a minute longer before adding the chopped tomatoes, tomato puree and the stock pot.
  4. Simmer for 10 minutes before adding the flaked almonds and blending the sauce with a hand blender, or transfer to a tabletop blender and blend until smooth. Stir through the oat milk and turn the heat down to low.
  5. Add the paneer to the sauce and serve up with rice and any other accompaniments you fancy.


Replace the paneer with mixed veg or tofu and you’ve got yourself a vegan dish.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Vegetarian
  • Cuisine: Curry