Paneer Masala

Make a rich, creamy Paneer Masala with this easy recipe! Perfect with naan or rice, featuring flavorful spices and tangy yogurt-based gravy.

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

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RECIPE INGREDIENTS

» For Paneer Marination

• 350 grams paneer, cubed
• Salt, to taste
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp crushed kasuri methi
• 1/2 tsp ginger garlic paste

» For Curry

• 3 tbsp oil or ghee
• 2 + 1 tablespoons butter
• 1 tsp cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2 green cardamom pods
• 4-5 cloves
• 4-5 black peppercorns
• 2 large-sized onions, chopped
• 1 tsp ginger garlic paste
• 2 tbsp besan (gram flour)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 cup tomatoes diced (canned or fresh)
• Salt, to taste
• 3 cups hot boiling water, or as needed
• 1/4 cup plain yogurt, at room temperature
• 1 green chili, chopped
• 2 tbsp cilantro, chopped
• 3 tbsp fresh cream
• 1/2 tbsp roasted crushed kasuri methi

» For Serving

• Fresh cream
• Coriander leaves

RECIPE INSTRUCTIONS

» Marinate the Paneer

1. In a mixing bowl, combine the paneer cubes with salt, red chili powder, turmeric powder, crushed kasuri methi, and ginger-garlic paste. Toss gently to coat the paneer evenly with the spices. Set aside for 15-20 minutes to marinate.

» Cook the Paneer

1. Heat 2 tablespoons of oil/ghee in a heavy-bottomed pan over medium heat. Once hot, add the marinated paneer and fry them on all sides until they have a golden crust. Make sure not to overcook the paneer, or it will become rubbery. Transfer the cooked paneer to a plate and set it aside.

» How to Make Paneer Masala

1. In the same pan, add 2 tablespoons of butter. Then add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, cloves, and black peppercorns. Sauté them for a few seconds until fragrant.
2. Next, add the chopped onions and cook until they turn golden brown. Then add 1 teaspoon of ginger-garlic paste and sauté until the raw smell disappears. In the same pan, add the besan (gram flour) and cook until it turns light golden, stirring continuously to ensure it doesn?t burn.
3. Once the besan is roasted, add the coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well and sauté for a minute. Add the diced tomatoes and cook until the oil starts to separate from the masala.
4. Add salt to taste and mix well to combine. Cover the pan and cook the masala on medium-low heat for about 5 minutes, or until the tomatoes are cooked. Stir occasionally to prevent sticking. When the tomatoes are cooked, pour in the hot boiling water and stir well to combine. Adjust the quantity of water as needed to achieve your desired consistency.
5. Keep the heat at medium-low, and stir in the room-temperature yogurt, stirring continuously to ensure it doesn?t curdle. Once it starts boiling, turn the heat to medium, cover the pan with a lid, and cook for 5-7 minutes. Then add the green chili, chopped cilantro, and cooked paneer cubes, and mix gently.
6. Stir in the fresh cream and 1/2 tablespoon of roasted crushed kasuri methi. Finish off with butter, fresh cream, and crushed kasuri methi. Mix well and cook for 2 more minutes. Turn off the heat and transfer the hot paneer masala to a serving dish. Garnish with fresh cream and cilantro. Your delicious paneer masala is ready! Serve hot with naan, roti, or steamed rice.

RECIPE NOTES

1. Use fresh paneer for the best texture and flavor.
2. Marinate the paneer with spices to allow the flavors to absorb, making it more flavorful and delicious.
3. If you don't have ginger-garlic paste, minced ginger and garlic will work as well.
4. Cook the paneer just until it turns golden brown. Overcooking can make it chewy and rubbery.