Looking for a vegetarian alternative to chicken masala? Look no further! Rich, decadent and

gloriously fiery, this curry features paneer marinated in chilli powder then stirred into a perfectly

spiced thick gravy. Enjoy it with your favourite pilau rice, roti’s or warm nan.

Serves 4


for the Marinade

200g Paneer cubed

1 tsp Kashmiri Red Chilli Powder

1/4 tsp Turmeric Powder

salt to taste

for the CURRY

1 tbsp Gram flour

1 tbsp Dried fenugreek leaves

1 tsp Cumin seeds

3 Onions finely chopped

3 or more fresh green chilies, finely chopped or slit lengthways

1 tsp Garlic paste

1 tsp Ginger paste

1 tsp Kashmiri Red chilli powder

1/2 tsp Coriander Powder

1tsp Garam Masala

1/2 tsp Cumin Powder

1/4 tsp Turmeric Powder

3 Tomatoes, finely chopped

2 tbsp yogurt

1 tbsp Butter or Ghee

3 tbsp Oil

1 cup of water

salt to taste


1. Add the Paneer cubes in a mixing bowl. Add Kashmiri red chilli powder, salt, and turmeric powder. Toss it gently and set aside.

2. Heat a Pan. Add Gram flour and roast it, till it changes its colour and becomes fragrant. Set it aside.

3. Heat a pan and add oil and ghee. Add Paneer cubes and fry it till light brown on both sides. Set aside.