paneer masala recipe, how to make paneer masala recipe | paneer recipes

with step by step photos – a rich and delicious paneer curry made in an onion-tomato-cashew base.

. so thought of sharing the recipe. this recipe of paneer masala is different from the i have posted earlier. addition of onion paste does make a difference to the overall taste and flavor. a few more spices are also added in this recipe.

while making paneer recipes, i prepare the paneer at home. homemade paneer is better any day than store brought ones. instead of paneer, you can also use tofu in this recipe. along with paneer, you can also add some steamed green peas and potatoes in the recipe. since tomatoes are added in the recipe, do use ripe red tomatoes with are less sour and have faint sweet taste in them. avoid using tomatoes which are too sour as this will ruin the taste of the gravy.

chapatis, rotis or naan. you can also serve with plain rice or jeera rice.

if you are looking for more then do check kadai paneer, palak paneer, tawa paneer masala, paneer makhani and shahi paneer recipe.

paneer masala recipe card below:

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how to make paneer masala recipe

 

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prep time

30 mins

__cook time

25 mins

total time

55 mins

 

paneer masala recipe - a rich and delicious paneer curry made in an onion-tomato-cashew base.

author: dassana

recipe type: curry

cuisine: north indian, punjabi

serves: 3 to 4

ingredients (measuring cup used, 1 cup = 250 ml)

for onion paste:

• 105 grams onion or 1 large onion, roughly chopped

for cashew paste:

• 175 grams tomato or 2 large tomatoes, roughly chopped
• 27 grams cashew or 12 to 15 cashews/kaju, soaked in ½ cup hot water

for ginger-garlic paste:

• 4 grams or 1 inch ginger/adrak, roughly chopped + 4 grams garlic or 6 to 7 small to medium garlic cloves, roughly chopped , crushed to a paste in mortar-pestle 1 teaspoon ginger-garlic paste

other ingredients:

• 200 grams paneer/cottage cheese, cut in cubes or squares
• 3 tablespoons oil
• ¼ teaspoon turmeric powder/haldi
• ½ teaspoon red chill powder or add as per taste
• ½ teaspoon coriander powder/dhania powder
• ½ teaspoon garam masala powder
• 2 green chilies, slit
• 1 tablespoon chopped coriander leaves/dhania patta
• salt as required
• 1.5 cups water or add as required
• ½ teaspoon kasuri methi/dry fenugreek leaves
• 2 tablespoon low fat cream
• ¼ to ½ teaspoon sugar,
• 1 tablespoon chopped coriander leaves for garnish

how to make the recipe:

prepping:

1. first soak 12 to 15 cashews in hot water for 30 minutes.
2. when the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. crush the ginger and garlic to a paste in mortar-pestle.
3. in a blender jar or grinder jar, take the chopped onions. without adding any water grind to a smooth paste.
4. remove the onion paste in a bowl and keep aside.
5. to the same grinder jar, add chopped tomatoes. also add the soaked cashews.
6. again without adding any water, grind both tomatoes and cashews to a smooth paste. keep the jar aside.

preparing paneer masala gravy:

1. heat 3 tablespoons oil in a thick bottomed pan or kadai.
2. add the onion paste.
3. on a low flame begin to saute the onion paste. keep on stirring often while sauteing the onion paste. saute till the onion paste becomes light golden or golden.
4. then add the crushed ginger-garlic paste. if using ready ginger-garlic paste, then add 1 teaspoon of it.
5. stir and saute till the raw aroma of ginger-garlic goes away.
6. now add the tomato+cashew paste. be careful as the mixture can splutter.
7. mix everything very well and begin to saute the masala on a low flame.
8. while the masala is getting sauteed, add 1.5 cups water in the grinder jar. swirl the jar so that the tomato paste at the sides and at the bottom get mixed with the water. if you want you can even run the mixer once, so that everything gets mixed well. keep aside.
9. saute the onion-tomato masala till you see some fat releasing from the sides. the masala will also become glossy.
10. then add ¼ teaspoon turmeric powder, ½ teaspoon red chill powder,, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
11. mix the spice powders very well.
12. add 1 or 2 slit green chilies.
13. add the water which was mixed with the leftover tomato+cashew paste in grinder jar.
14. season with salt. also add 1 tablespoon chopped coriander leaves.
15. on a low to medium flame, simmer the gravy till it thickens a bit and you see oil specks on top.
16. then add paneer cubes.
17. add ½ teaspoon kasuri methi, which has been crushed. mix well and __cook for a minute.
18. then add 2 tablespoons low fat cream.
19. mix the cream very well with the rest of the gravy. switch off the flame.
20. serve paneer masala garnished with some coriander leaves accompanied with chapatis, parathas, naan or steamed rice or jeera rice.

notes

- you can add less or more of the spice powders, depending on your requirements. - less or more water can be added, depending on the gravy consistency you want. this recipe yields a medium consistency gravy.- cream can be skipped. - tofu can be replaced with paneer.

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how to make paneer masala recipe:

1. first soak 12 to 15 cashews in hot water for 30 minutes.

2. when the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. crush the ginger and garlic to a paste in mortar-pestle.

3. in a blender jar or grinder jar, take the chopped onions.

4. without adding any water grind to a smooth paste. remove the onion paste in a bowl and keep aside.

5. to the same grinder jar, add chopped tomatoes. also add the soaked cashews.

6. again without adding any water, grind both tomatoes and cashews to a smooth paste. keep the jar aside.

7. heat 3 tablespoons oil in a thick bottomed pan or kadai. add the onion paste.

8. on a low flame begin to saute the onion paste. keep on stirring often while sauteing the onion paste. be careful while adding onion paste as it splutters.

9. saute till the onion paste becomes light golden or golden.

10. then add the crushed ginger-garlic paste. if using ready ginger-garlic paste, then add 1 teaspoon of it.

11. stir and saute till the raw aroma of ginger-garlic goes away.

12. now add the tomato+cashews paste. be careful as the mixture can splutter.

13. mix everything very well and begin to saute the masala on a low flame.

14. while the masala is getting sauteed, add 1.5 cups water in the grinder jar. swirl the jar so that the tomato paste at the sides and at the bottom get mixed with the water. if you want you can even run the mixer once, so that everything gets mixed well. keep aside.

15. saute the onion-tomato-cashew masala till you see some fat releasing from the sides. the masala will also become glossy. stir often while sauteing the masala.

16. then add ¼ teaspoon turmeric powder, ½ teaspoon red chill powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.

17. mix the spice powders very well.

18. add 1 or 2 slit green chilies.

19. add the water which was mixed with the leftover tomato+cashew paste in grinder jar.

20. season with salt.

21. add 1 tablespoon chopped coriander leaves.

22. on a low to medium flame, simmer the gravy till it thickens a bit and you see oil specks on top.

23. then add paneer cubes. 200 grams paneer which have been cut in cubes or squares.

24. add ½ teaspoon kasuri methi, which has been crushed. mix well and cook for a minute.

25. then add 2 tablespoons low fat cream.

26. mix the cream very well with the rest of the gravy. switch off the flame. check the taste and add more salt if required. you can also add ¼ to ½ sugar at this step. just mix very well.

27. garnished with chopped coriander leaves accompanied with chapatis, parathas, naan or steamed rice or jeera rice.

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