To store leftover Paneer Masala, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it for up to a month. Just make sure to reheat it thoroughly before serving.

Yes, you can easily make Paneer Masala vegan by substituting paneer with tofu or a plant-based cheese alternative. Additionally, replace butter with coconut oil or vegan butter to maintain the creamy texture without using dairy.

Paneer Masala pairs wonderfully with naan, lacha parantha, or steamed basmati rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish.

To adjust the spice level in Paneer Masala, you can add more or fewer spices according to your taste. For a milder version, reduce the amount of ginger and garlic, or omit any chili peppers if included. Conversely, for a spicier dish, consider adding green chilies or red chili powder.

To make Paneer Masala, start by heating oil in a pan and sautéing chopped onions, garlic, and ginger for 2-3 minutes. Then, add chopped tomatoes and cook for about 15 minutes. Once cooked, blend the mixture into a smooth paste. Return it to the pan, add butter and paneer, and cook for another 2-3 minutes. Finally, garnish with coriander leaves and serve hot.