Badshah-Paneer-Masala 50g

Badshah Paneer Masala (50g) is the smaller, trial-friendly pack of their famous blend, specifically formulated to give paneer a rich, restaurant-style gravy. It’s a favorite for those who want that “shahi” (royal) touch without having to grind multiple individual spices.

Price Guide (February 2026)

The 50g pack is highly affordable and often used for a single meal preparation (serving 3–4 people).

What Makes It Stand Out?

• The Flavor Profile: Unlike generic garam masalas, this blend is heavy on Coriander, Cumin, and Turmeric, but also includes Large Cardamom, Star Anise, and Kachadi. The kachadi acts as a natural tenderizer for the paneer and adds a very subtle tang.

• Versatility: While labeled “Paneer Masala,” this specific blend is the secret ingredient many home cooks use for Matar Paneer or even Soya Chaap because it creates a very thick, aromatic base.

• Low Heat: It focuses more on aroma than burn, making it kid-friendly and great for creamy, white, or orange gravies.

The “20-Minute” Restaurant Gravy

To get the most out of this 50g pack:

1. The Base: Sauté onions, ginger-garlic paste, and tomato puree until the oil separates.

2. The Masala: Add 2–3 teaspoons of Badshah Paneer Masala.

   Pro-Tip: Mix the masala in 2 tablespoons of warm water or curd before adding it to the pan. This prevents the dry powder from burning and helps the flavors “bloom.”

3. The Finish: Add your paneer cubes, a splash of fresh cream (or a few crushed cashews), and a teaspoon of butter. Garnish with Kasuri Methi for that final dhaba-style scent.