PANEER MASALA RECIPE

BY SOMREETA MUKHERJEE

Wish to cook paneer for dinner today? Obviously, you would prefer some soft buttery chunks of paneer in creamy gravy, that would be filling and, at the same time go well with rotis or chapattis. Try out this amazing paneer masala recipe that would let you and your family relish succulent paneer in a delicious, rich and thick gravy. Each and every ingredient I have used in this recipe is easily available in Indian kitchens; hence, you need not worry at all! Get your pots and pans ready to cook up the most wonderful paneer masala in the next 40-45 minutes! After all, paneer is a fascinating dairy product, that makes you incorporate protein as well as calcium in your diet in a delicious way. Whether you are a vegetarian or a non-vegetarian, you can never say ‘No’ to paneer!

PANEER MASALA RECIPE

(CURD CHEESE COOKED IN RICH AND SPICY GRAVY)

LIST OF INGREDIENTS:

• Fresh paneer (curd cheese): 250 g (cut into thick rectangular pieces)
• Tomatoes: 2 (cut into slices)
• Onions: 3 (roughly chopped)
• Garlic (shredded): 10-12 cloves
• Ginger (shredded): 1 inch long piece
• Green chillies: 2
• Turmeric powder: ½ teaspoon
• Red chilli powder: ½ teaspoon
• Jeera powder: 1 teaspoon
• Dhaniya powder: 1 teaspoon
• Cashew nuts: 6-8 pieces
• Kismis/ raisins: 10
• Salt to taste
• Cooking oil: 2 tablespoons
• Butter: 1 tablespoon
• Cardamom: 2-3 pods
• Cloves: 2-3 sticks
• Water: 1 cup

 

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

 

INSTRUCTIONS

Heat cooking oil in a kadhai and start frying the onions.

Add the shredded ginger, garlic and green chillies and fry together.

After a couple of minutes, add turmeric powder, red chilli powder and salt. Sauté the ingredients.

Add cashew nuts and raisins. Keep sautéing.

Now add the tomato slices and cook till the tomatoes become soft.

Add jeera powder and dhaniya powder and stir fry for at least 5 minutes over low flame.

Once the ingredients are sufficiently cooked and the spices have blended well, turn off the flame.Transfer the ingredients into a blender and blend them into a thick and smooth paste. Set it aside.

Again heat butter in a kadhai. Add cardamom and cloves for a fine aroma.

Fry the paneer pieces lightly in the butter.

Once the pieces of paneer acquire a golden hue, transfer the smooth paste of cooked ingredients (that you had blended previously) into the kadhai.

Coat the paneer pieces with this masala and add water.

Cook till the gravy gains consistency and uniformity in terms of colour and texture. it could take another 5 minutes.

Serve it hot with roti, naan or parantha.

ADDITIONAL TIPS

• If you increase the quantity of paneer, you may increase the other ingredients in the same proportion. Suppose, you wish to cook 500 g of paneer, use 5-6 onions, 4 tomatoes and so on.
• Increase the number of green chillies you use if you wish to make it more hot and spicy.
• Raisins impart a certain amount of sweetness to this recipe, which is comfortable for everyone. If you want it sweeter, you may add a teaspoon of sugar.
• You may garnish it with coriander leaves before serving if you have them readily available in your kitchen basket.

So, what are you waiting for? Cook up a storm with this delicious paneer masala recipe and surely, don’t forget to tell us if you liked it!

 

 

By Somreeta Mukherjee