Authentic Lahori Paneer Masala Recipe:-2025

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Learn how to make restaurant-style Lahori Paneer Masala at home with this easy, step-by-step recipe. Perfect for lunch or dinner, packed with rich Mughlai flavors and soft paneer cubes.

Introduction

Lahori Paneer Masala is a rich and creamy North Indian curry inspired by the bold flavors of Lahore’s Mughlai cuisine. This dish combines soft paneer cubes with a spicy, yogurt-based gravy infused with aromatic spices like kasuri methi, garam masala, and chili powder. The deep and complex flavor of Lahori Paneer Masala makes it an ideal dish for special occasions or weekend dinners

If you’re a fan of paneer recipes like Paneer Butter Masala or Kadai Paneer, Lahori Paneer Masala will surely win your heart. Let’s dive into this step-by-step guide to recreate this restaurant-style dish at home.

Ingredients

For Marinating Paneer:

250 grams paneer (cut into cubes)
1/2 cup thick curd (yogurt)
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp kasuri methi (crushed)
Salt to taste

For the Gravy:

2 tbsp oil or ghee
1 tbsp butter
1 bay leaf
2 cloves
1-inch cinnamon stick
1 green cardamom
1 tsp cumin seeds
1 large onion (finely chopped)
1 tbsp ginger-garlic paste
2 tomatoes (pureed)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp roasted cumin powder
1/2 tsp garam masala
1 tsp kasuri methi
Salt to taste
1/4 cup fresh cream
Fresh coriander leaves (for garnish)

Step-by-Step Instructions

Step 1: Marinate the Paneer

In a large mixing bowl, combine curd, red chili powder, turmeric, garam masala, crushed kasuri methi, and salt.
Add the paneer cubes and gently mix until all pieces are well coated.
Cover and let it marinate for 20–30 minutes. This enhances the flavor and gives the paneer a spicy coating.

Step 2: Sauté the Marinated Paneer

Heat 1 tbsp oil in a pan.
Add the marinated paneer cubes and shallow fry them until they get light golden edges.
Remove and keep aside on a plate. This step gives a nice texture to the paneer.

Step 3: Prepare the Base Gravy

In the same pan, heat 2 tbsp oil and 1 tbsp butter.
Add cumin seeds, bay leaf, cinnamon stick, cardamom, and cloves. Let them sizzle for 30 seconds.
Add finely chopped onions and sauté on medium flame until they turn golden brown.

Step 4: Add Ginger-Garlic Paste

Once the onions are golden, add ginger-garlic paste.
Sauté until the raw smell disappears and the mixture turns slightly golden (about 1–2 minutes).

Step 5: Add Tomato Puree and Spices

Add the tomato puree and cook on medium heat until the oil starts separating from the sides (about 5–7 minutes).
Now add red chili powder, turmeric, coriander powder, roasted cumin powder, and salt.
Mix well and cook for 2 minutes to blend all the spices.

Step 6: Add Marinated Paneer

Gently add the sautéed paneer cubes to the gravy.
Mix carefully so the paneer doesn’t break.
Cook on low heat for 5 minutes to allow the flavors to blend in.

Step 7: Finish with Cream and Kasuri Methi

Add fresh cream and crushed kasuri methi.
Sprinkle garam masala.
Mix and simmer for another 2–3 minutes.

Step 8: Garnish and Serve

Turn off the flame.
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, jeera rice, or paratha.
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Cooking Tips for Best Lahori Paneer Masala

Use fresh paneer: Homemade or fresh store-bought paneer gives the best texture.
Marination is key: Don’t skip the marination step — it enhances flavor.
Slow cooking: Cook the tomato and spices slowly until oil separates. This builds the depth of flavor.
Cream: Add fresh cream at the end for a smooth and rich consistency.
Adjust spice: You can tone down or increase chili as per your taste.

Variations You Can Try

Add veggies like capsicum or peas for extra nutrition.
Use tofu instead of paneer for a vegan version.
Add nuts: Blend soaked cashews for a richer, nutty version of the curry.
Spicy Lahori paneer: Add green chilies or extra red chili powder for more heat.

Nutritional Information (Per Serving – Approx.)

Calories: 320 kcal
Protein: 12g
Carbohydrates: 10g
Fat: 25g
Fiber: 3g

Why You’ll Love Lahori Paneer Masala

✅ Bold and rich Mughlai flavors
✅ Restaurant-style curry at home
✅ Perfect for festive meals and gatherings
✅ Easy and quick with simple ingredients

Frequently Asked Questions

Q. Can I make Lahori Paneer Masala without onion and garlic?

Yes, you can skip onion and garlic and use tomato puree, kasuri methi, and cream to build flavor. Add a pinch of hing (asafoetida) for aroma.

Q. Can I freeze Lahori Paneer Masala?

Yes, you can freeze the gravy without paneer. When ready to eat, thaw and reheat, then add fresh paneer cubes.

Q. What’s the difference between Lahori Paneer and Paneer Butter Masala?

Paneer Butter Masala is sweeter and creamier. Lahori Paneer Masala is spicier, with more emphasis on curd and dry spices.

Conclusion

Lahori Paneer Masala is a delightful and flavorful dish that brings the essence of Punjabi-Lahori cuisine to your plate. Whether it’s a casual dinner or a festive celebration, this creamy and spicy paneer curry is guaranteed to impress.

Try it once, and you’ll find yourself returning to this dish again and again!