Paneer Masala- How to make Paneer Masala

Prep time: 10 mins
Cook time: 25 mins
Serves: 2

Updated: Jul 17, 2021 | 23:55 IST

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.


Ingredients

Serves 2
  • curd4 tablespoon
  • chaat masala1/2 tablespoon
  • salt1/2 tablespoon
  • garam masala1/2 tablespoon
  • powder1/4 tablespoon
  • turmeric powder1/4 tablespoon
  • paneer400 grams
  • bay leaves2 Numbers
  • cinnamon stick3 Numbers
  • cloves6 pieces
  • black cardamom2 pieces
  • oil4 tablespoon
  • ginger1/2 Numbers
  • onion3 Numbers
  • green chilli3 Numbers
  • garlic8 Numbers
  • coriander powder3 tablespoon
  • garam masala3 tablespoon
  • salt As required
  • kashmiri mirch powder1 tablespoon
  • cumin powder1/2 tablespoon
  • tomato puree2 cup
  • kasuri methi As required
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Preparation

1
Step 1

In a bowl, take all the ingredients for the marinade and mix well. Add the paneer cubes to the marinade and keep them aside.

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2
Step 2

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.

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3
Step 3

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.

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4
Step 4

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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5
Step 5

Cover the lid again and cook it on low flame for 3-4 minutes. Serve hot with your choice of bread or rice.

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