Chetna Makan’s masala paneer

This masala paneer is hands-down my kids’ favourite paneer recipe. They happily eat it with chapatti, naan or rice. The ingredients are simple and the paneer gives just the right amount of sourness and creaminess – awesome.

chetna makan masala paneer
Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar


1 tbsp sunflower oil
2 onions, finely chopped
1 green chilli, finely chopped
1 garlic clove, finely chopped
4 tomatoes, finely chopped
100ml water
1 tsp salt
½ tsp sugar
1 tbsp kasuri methi (dried fenugreek leaves, available from
1 tsp chilli powder
½ tsp garam masala
½ tsp ground turmeric
400g paneer, diced
1 tbsp double cream

1. Heat the oil in a pan and add the onions. Cook on a low-to-medium heat for 12-15 minutes, or until deep golden brown. Add the green chilli and garlic, cook for another minute, then add the tomatoes. Cover and cook on low heat for 10 minutes, until the tomatoes are very soft.

2. Allow the mixture to cool slightly, then use a blender to blitz it until smooth. Return the mixture to the same pan then add the water. Cover and cook for another 10 minutes.

3. Stir in the salt, sugar and all the spices then cook for 2 minutes. Add the paneer and cook for a further 2 minutes.

4. Stir in the cream and serve.

5. Store any masala paneer leftovers in an airtight container in the fridge for 4-5 days. Heat through before serving.

Now buy Chetna’s brilliant book

chetna mayan healthy IndianOur recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to