How to make Malvani Paneer Masala -

Paneer cooked in delicious malvani masala.

Sanjeev Kapoor

This recipe is from the book Paneer Book.

Main Ingredients : Cottage Cheese, Onion (प्याज़ )

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Malvani Paneer Masala checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Stuffed Pumpkin Baked Onions With Sun Dried Tomatoes Soya Gavar ki Sabzi Stir Fried Eggplant with Beans

Malvani Paneer Masala

Malvani Paneer Masala Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Malvani Paneer Masala Recipe

  • Cottage Cheese cut into 1 inch cubes 200 grams

  • Onion 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Curry leaves 4-5

  • Onion chopped 1 medium

  • Tomato chopped 2 medium

  • Coconut milk 1/2 cup

  • Turmeric powder 1/4 teaspoon

  • Malvani masala 1/2 teaspoon

  • Fresh coriander leaves chopped 1/2 teaspoon


  • Onion sliced 2 medium

  • Oil 2 teaspoons

  • Dried coconut ( khopra) grated 1/4 cup


Step 1

Heat oil in a kadai and deep-fry paneer cubes till light brown. Drain on absorbent paper. To make the masala paste, sauté onions in two teaspoons of oil on a tawa till light golden brown. Roast dried coconut on a hot tawa until light golden brown.

Step 2

Dry-roast Shankeshwari chillies, black cardamoms, green cardamoms, cloves, cinnamon, star anise, dagad phool, coriander seeds and cumin seeds one by one. Cool and grind all the ingredients into a fine paste with a little water. Heat three tablespoons of oil in a pan.

Step 3

Add cumin seeds and when they begin to change colour, add curry leaves and onion. Sauté till the onion turns golden brown. Add tomatoes and sauté till the tomatoes are pulpy. Add the ground paste and sauté for three to four minutes.

Step 4

Add one-fourth cup of water and continue to cook, uncovered, for another three to four minutes. Add paneer and mix well. Cook over low heat for five to six minutes. Add coconut milk, turmeric powder and dry Malvani Masala.

Step 5

Adjust salt and mix well. Cook for two to three minutes longer and serve hot, garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.