Pan-Seared Paneer with Tomato-Onion Masala
Golden pan-seared paneer cubes simmered in a rich tomato and onion masala sauce, finished with fresh cilantro. This indian-inspired vegetarian (vegetarian, gluten free) ready in about 35 minutes pairs (400 g), cubed paneer, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz (400 g), cubed paneer
- 3 tbsp olive oil
- 1 medium (about 1 cup) finely chopped onion
- 2 cloves minced garlic cloves
- 1 tsp grated ginger
- 2 medium (about 1 1/2 cups) finely chopped tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- 1 1/4 tsp salt
- 1/4 cup water
- 2 tbsp, chopped fresh cilantro leaves
Instructions
- Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed paneer and sear for 2-3 minutes on each side until golden brown. Remove paneer and set aside.
- Step 2: In the same skillet, add 1 tbsp olive oil and 1 cup finely chopped onion. Sauté for 5 minutes until translucent, then add 2 minced garlic cloves and 1 tsp grated ginger; cook for 1 more minute until fragrant.
- Step 3: Stir in 1 1/2 cups finely chopped tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp turmeric powder, 1/4 tsp red chili powder, and 1 1/4 tsp salt. Cook over medium heat for 8-10 minutes until tomatoes break down and the masala thickens.
- Step 4: Add 1/4 cup water to loosen the sauce, then return the seared paneer cubes to the pan. Gently stir to coat the paneer with the masala and cook for 3-4 minutes to meld flavors.
- Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh cilantro over the dish, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Paneer with Tomato-Onion Masala take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Paneer with Tomato-Onion Masala?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (400 g), cubed paneer from drying out.
Can I substitute ingredients in Pan-Seared Paneer with Tomato-Onion Masala?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Paneer with Tomato-Onion Masala for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Paneer with Tomato-Onion Masala vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
