Wok-Seared Kashmiri Paneer with Spiced Walnut Masala

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Paneer cubes wok-seared and tossed in a rich Kashmiri-inspired walnut and red chili masala, delivering a smoky and nutty vegetarian delight. This indian-inspired vegetarian ready in about 35 minutes pairs paneer, cut into 1-inch cubes, walnuts, finely ground, Kashmiri red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 14 oz paneer cubes and stir-fry for 5 minutes until edges are golden and lightly crisp; remove paneer and set aside.
  2. Step 2: In the same wok, add remaining 1 tbsp oil and sauté 1 medium finely chopped onion for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 1.5 tsp Kashmiri red chili powder, 1 tsp ground fennel seeds, and 1/2 cup tomato puree; cook for 4 minutes until the masala thickens and oil separates.
  5. Step 5: Mix in 1/2 cup finely ground walnuts and 1 tsp salt, stirring well to incorporate the nutty texture into the sauce.
  6. Step 6: Return the paneer cubes to the wok, gently folding them into the walnut masala and cooking for 3 minutes to heat through and coat evenly.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro leaves before serving to add freshness.

Frequently asked questions

How long does Wok-Seared Kashmiri Paneer with Spiced Walnut Masala take to make?

Total time is about 35 minutes (15 min prep + 20 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 Wok-Seared Kashmiri Paneer with Spiced Walnut 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 paneer, cut into 1-inch cubes from drying out.

Can I substitute ingredients in Wok-Seared Kashmiri Paneer with Spiced Walnut 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 Wok-Seared Kashmiri Paneer with Spiced Walnut 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.

What goes well with Wok-Seared Kashmiri Paneer with Spiced Walnut Masala?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes