Paneer Bhuna Masala

Taste the rich flavors of Paneer Bhuna Masala, a perfect blend of spices and creamy paneer, ideal for naan or rice. Easy to make.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-bhuna-masala/

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RECIPE INGREDIENTS

» For the tomato-cashew paste

• 2 tomatoes, chopped
• 15 cashews, boiled with 2 tbsp water

» For the yogurt-spice mixture:

• 1/2 cup plain yogurt, at room temperature
• 1/4 tsp turmeric powder
• 2 tsp degi mirch or Kashmiri red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp black pepper powder

» For roasting veggies & paneer

• 2 tbsp ghee or oil, divided
• 1 large onion, diced and petals separated
• 1 large capsicum, diced
• 450 grams paneer, diced

» For the masala

• 2 tbsp oil
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1 black cardamom
• 1 inch cinnamon stick
• 2 green cardamom pods
• 3 medium-sized onions, chopped
• 2 tbsp ginger garlic paste
• 1 large green chili, sliced
• Salt, to taste
• 1/2 tsp garam masala
• 1 tbsp roasted kasuri methi
• Hot water as required
• Handful of coriander leaves, chopped

» For serving

• Fresh coriander leaves, chopped
• 1 tsp lemon juice

RECIPE INSTRUCTIONS

» Prepare the Tomato-Cashew Paste:

1. Combine the chopped tomatoes and boiled cashews with 2 tablespoons of water in a blender and blend into a smooth paste. Set aside.

» Mix the Yogurt and Spices:

1. In a bowl, whisk together the plain yogurt, turmeric, degi mirch, coriander powder, cumin powder, and black pepper. Set aside.

» Roast the Veggies & Paneer

1. Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add the diced onions and capsicum. Sauté until they are lightly browned. Transfer them to a plate and set aside.
2. In the same pan, add another tablespoon of ghee or oil and roast the diced paneer until golden. It?s important not to overcook the paneer; we want it nice and soft, not rubbery. Remove from the pan and set aside with the veggies.

» Prepare the Bhuna Masala

1. In a broad non-stick pan, heat 2 tablespoons each of oil and ghee. Add cumin seeds, bay leaf, black cardamom, cinnamon stick, and green cardamom pods. Sauté until fragrant.
2. Add the chopped onions and sauté until golden.
3. Stir in the ginger garlic paste and green chili, cooking until the raw smell disappears.
4. Turn the heat to low. Add the yogurt-spice mixture to the pan, stirring continuously to prevent curdling. Cook until the oil begins to float on top.
5. Pour in the tomato-cashew paste. Mix well and cook over medium until the oil separates from the sides.
6. Add salt, garam masala, and roasted kasuri methi. Mix well and cook for 1-2 minutes.
7. Adjust the consistency with hot water as needed. At this point, you can also adjust the seasoning.
8. Add the roasted veggies and paneer, mix well.
9. Cook for 2 minutes. Add chopped coriander leaves and mix.

RECIPE NOTES

1. For the best tasting paneer, make sure to use fresh paneer. If you are using store-bought paneer, soak it in hot water for about 5-7 minutes, then wrap it in kitchen tissue to absorb excess liquid before using.
2. Stir frequently to ensure the onion masala cooks evenly and the spices do not stick to the bottom of the pan.