Tomato Basil Paneer Masala

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 30 minutes
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Craving some paneer masala and looking for a low-calorie version? The Tomato Basil Paneer Masala is just the recipe for you. With the subtle flavors of basil, it is a family favorite and always high in demand.


  • 200 gms paneer (cottage cheese)
  • 1 tbsp oil
  • 1 medium onion finely chopped
  • 2-3 chopped green chillies
  • 2 tbsp ginger garlic paste
  • 1 1/2 cups tomato puree
  • 1 tbsp tomato sauce

For the marinade

  • 1 cup curd
  • 1 tbsp cornflour
  • 2 tbsp chopped fresh basil leaves
  • 1 tsp salt or to taste
  • 1 tsp Kashmiri red chilli powder
  • Coarsely ground garam masala (see below)

Coarsely ground garam masala

  • 6 cloves
  • 10 peppercorns
  • 1" piece of cinnamon
  • 1 black cardamom
  • 5 green cardamoms
  • 1 star anise


  • For the marination, in a large bowl, mix together curd, cornflour, salt, Kashmiri red chilli powder, coarsely ground garam masala, and chopped fresh basil leaves. Mix well.
  • Add in the paneer cut into bite sized pieces. Mix until well coated. Leave it to marinate for at least 10-15 minutes.
  • In the meantime, heat 1 tbsp of oil in a pan. Add in finely chopped onions and saute until translucent.
  • Add in the ginger garlic paste and chopped green chillies. Saute for a minute or two.
  • Next, add in the tomato puree and tomato sauce. Cook until the liquid dries up. Turn off the heat and allow it to cool. Do not add the marinated paneer now or the curd might curdle.
  • Once the mixture has cooled down, keeping the flame on low heat, add in the marinated paneer. Mix well.
  • Cook until the gravy begins to bubble. Turn off the heat. Do not overcook or the gravy may curdle.
  • The Tomato Basil Paneer is ready to serve. Garnish with fried basil leaves and serve with lachcha parathas.


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Tomato Basil Paneer Masala