Paneer gravies form the best accompaniment for a variety of bread, rice and main course meals. Be it a tasty naan, a crispy tandoori roti or steamed rice, they all go well with paneer recipes. Paneer can easily blend in with spices, curries and take any shape and form. Freshly prepared curries with ginger-garlic paste, turmeric, coriander and cumin seeds taste good. These spices amplify the taste of paneer pieces.
Paneer masala is restaurant-style cream paneer that has a tomato-based gravy with a mildly sweet taste from the tomatoes. This spicy, warming and flavourful paneer recipe has a lot of spices thrown in. It makes the meal fuller and rich.
In a pan, heat some oil and add bay leaves, dried red chillies, cinnamon sticks, cloves, black and green cardamom, cook until fragrant. Add grated ginger, sliced onions, chopped garlic and green chillies. Allow this to cook for a few minutes.
Add in the dry spices: coriander powder, garam masala, chilli powder, jeera powder and salt. Mix well and let it all cook until you see a nice brown colour. Add in the tomato puree and mix again. Cover and cook until the masala releases or separates from the oil.
Let it bubble away for a few minutes without the lid and add a small portion of crushed Kasuri methi. Cover and give it a final cook. At this stage, the gravy should release all the oil. Take the lid off and add in the paneer along with the marinade and mix everything well and gently.
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