Paneer Masala- a Delicious Indian paneer preparation to try!
A Paneer Masala recipe is a tantalizing delight that brings together the goodness of succulent paneer and richly spiced tomato gravy. Whether you're a seasoned fan of Indian dishes or a newcomer to their enchanting world, this recipe promises to satisfy your cravings and awaken your taste buds. This is a paneer sabzi I’ve had growing up and it’s so delicious you will love it! The spices are not overwhelming with a good creamy consistency without any cream.
Paneer, a versatile Indian cheese, takes center stage in this dish. Its mild and creamy nature provides the perfect canvas for absorbing the aromatic spices and flavors that make up the masala. The tomato-based gravy, infused with a medley of fragrant spices, creates a harmonious symphony of tastes that's both comforting and exhilarating. As you embark on this culinary endeavor, you'll be guided through each step with detailed instructions, making the process effortless and enjoyable.
Whether you're planning a special dinner for loved ones or simply craving a taste of India's culinary heritage, my Paneer Masala recipe is your gateway to a world of tantalizing aromas and exquisite flavors. So, gather your ingredients, unleash your inner chef, and let's create a masterpiece that will leave a lasting impression on your palate. Let's dive into the recipe and immerse ourselves in the magic of paneer masala!
Happy Cooking!
Servings: 4-6 servings
Prep Time: 10-15 mins
Cooking Time: 25-30 mins
Total Time: 35-40 mins
Ingredients:
300-350g Paneer cut into cubes
1.5 tbsp ghee
1 tsp cumin seeds
1-2 bay leaves
1 black cardamom
1 green cardamom
1 Clove
1 tsp coriander seeds
Small cinnamon stick
1 medium onion thinly sliced
4-6 cloves garlic minced
2-inch ginger cut into thin slivers
2-3 green chilis cut in half
2- 3 tomatoes finely chopped
1/2-1 tsp Red chili powder I used Deggi
3/4 tsp Cumin powder
3/4 tsp Coriander powder
1/2 tsp Turmeric powder
1-2 tsp Salt as per taste
1/2-1 tsp Sugar as per taste
1/4 tsp Pepper
2/3 cup yogurt
1.5-2 cups of Water
1/4 tsp Garam masala
1/8 tsp Amchur
2-3 tbsp Coriander leaves chopped
1.5 tsp Kasuri methi crushed
Directions:
In a pan on low-medium heat, add ghee.
Once the ghee is warm, place the paneer cubes in the ghee; keeping space from each other. Let it cook and become golden brown. Then flip it over and cook the other side as well.
Once all the cubes are cooked on both sides, place them aside on a plate.
To the same pan, add coriander seeds, cumin seeds, cardamoms, cinnamon, cloves, and bay leaf, and let it crackle for 2-3 mins.
Add sliced onions and cook on low for 4-6 mins till it becomes translucent and starts to brown.
Add garlic, ginger, and green chili and cook it for 4-5 mins till it’s fragrant and the ginger and garlic are cooked well.
Add the chopped tomatoes and cook for 4-5 mins till they break down well.
Once it breaks down add the spices- red chili powder, turmeric, coriander, cumin, sugar, salt, and pepper. Mix it in and cook for 1-2 minutes.
Add 1 cup of water and mix. Put the heat on low and cover the pan with a lid. Let it cook and simmer for 8-10 mins till the water cooks off.
Take the lid off and add yogurt, and mix well.
Add garam masala, amchur powder, crushed kasuri methi, and coriander leaves and mix.
Bring the heat to low-medium, add 3/4 cup of water and mix, and bring it to a simmer.
Add the paneer cubes and mix.
Cover the pan with a lid and let it cook on low for 3-4 minutes.
Remove the lid and give it a last stir and it’s ready!
Garnish with some crushed chopped coriander and serve hot.
Serve with your favorite Indian bread like paratha, naan, etc.
Notes/Tips:
If your paneer is chewy after pan frying, place them in hot water to keep them soft.
Add the paneer at the end and let it cook for the last 3-5 mins, keeping it soft and preventing it from becoming chewy.
You can skip pan-frying the paneer if you want.
Make sure to cook the tomatoes well so that there is no raw taste.
You can use greek yogurt if you want, it does change the taste a little.
If the gravy dries up you can add more water.
