Paneer Masala
Classic paneer, elevated beautifully
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
How is this different from Paneer Butter Masala?
Paneer Masala is generally spicier, less sweet, and doesn't rely as heavily on cream and butter.
What is the base of the gravy?
It uses a classic, browned onion and tomato paste with robust ground spices.
Is the paneer fried?
It can be lightly pan-fried for texture, or added fresh depending on the exact recipe style.
Can the spice level be reduced?
Yes, since the masala is prepared fresh, we can adjust the heat upon request.
Is this gluten-free?
Yes, all the ingredients used in this curry are naturally free of gluten.
About Paneer Masala
Paneer masala is the everyday workhorse of North Indian paneer cookery, a robust, well-spiced curry that turns up on practically every restaurant menu in the region. Where the creamy makhani dishes aim for richness, paneer masala aims for depth of spice, making it a favourite for diners who want flavour with some backbone.
The gravy is built on a generously browned onion and tomato paste, weighted toward onion rather than tomato, then seasoned with ground coriander, garam masala, and a final crumble of kasoori methi. That heavier hand with the onion is exactly what makes it sharper and less sweet than paneer butter masala, with none of the cream-led smoothness. The paneer is set fresh in-house each morning from full-fat milk curdled with lemon juice, pressed for around three hours and cubed before service rather than bought vacuum-packed; it can be added fresh or lightly pan-fried for a firmer edge depending on the style. Spices are ground fresh daily, the kitchen is fully vegetarian and halal-friendly with no pork, and ghee is the default fat, with oil offered on request.
The taste is medium-spiced, savoury, and aromatic, the browned onion giving body, the garam masala lending warmth, and the kasoori methi a faint herbal note over the top. Because the masala is prepared fresh, the heat can be dialled up or down to suit you. The ingredients are naturally gluten-free. It is fuller and earthier than the sweeter tomato curries, a thick gravy that coats the paneer rather than drowning it.
Serve it hot with naan or kulcha, which suit the thick, spice-forward sauce, or with jeera rice for a heartier plate. A cooling raita and sliced onion balance the spice nicely on a shared table.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Main Course - Veg menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.