Paneer Curry Masala

Rich Paneer Gravy Premix

Paneer Curry Masala is a partial gravy premix for cooks who want the freshness of real onion and tomato with dependable body and layered aroma. Milk powder, cashew and melon seeds contribute richness, while chilli, kasuri methi, black cardamom, anardana and amchur build the flavour.

How to Use

1. Cook the onion-tomato masala until glossy and well bhunoed.
2. Whisk 40–45 g of the premix into 120 ml lukewarm water or milk.
3. Lower the heat and stir the mixture into the cooked masala base.
4. Simmer gently, add 500 g paneer, and adjust water, salt and seasoning to taste.

Use water for a bolder dhaba-style gravy or milk for a rounder, richer result.

Approximate Yield

One 100 g pouch prepares about two curries using 500 g paneer each.

Allergen Information

Contains milk and cashew.

Best for

Rich paneer curries