paneer masala

Paneer Masala is an easy to make dish of paneer where paneer cubes are simmered in an onion tomato based spicy gravy. It can be paired with Indian bread or Jeera Rice. Here is how to make Paneer Masala Gravy at home.

Paneer Masala Recipe

400 g Paneer (Cubed)

Salt

tsp Red Chilli Powder

tsp Turmeric Powder

tbsp Vegetable Oil

tbsp Ghee

Cardamom (Crushed)

Clove (Crushed)

5-6 Black peppercorn (Crushed)

Cinnamon (Crushed)

Dry Red Chillies

tsp Cumin Seeds

tsp Hing

Onion (Grated)

tsp Ginger Garlic Paste

tsp Coriander Powder

tsp Kashmiri Red Chilli Powder

tsp Roasted Cumin Powder

tsp Garam Masala Powder

tbsp Roasted Besan

Tomato (Grated)

Chilli

tbsp Kasuri Methi

Lemon

tbsp Coriander (Chopped)

Mix paneer with salt, red chilli powder, turmeric powder and salt and keep aside for 15 minutes.

Brush a pan with ghee and fry the paneer on all the sides until browned.

Remove the paneer from the pan and keep aside.

For marinating the paneer

Heat oil and ghee in a pan.

Once the oil is hot, add cardamom, cloves, peppercorns, cinnamon, dry red chillies, cumin seeds and hing and fry them for a few seconds.

Add onion and fry until it turns slightly brown.

Add ginger garlic paste and fry until onion turns nicely browned.

Now add coriander powder, turmeric powder, red chilli powder, cumin powder, garam masala powder, besan and salt and fry for a minute.

Add tomato and green chilli and cook until oil starts to separate from the sides of the pan.

Add 1 cup water, fried paneer and kauri methi and cook for 2-3 minutes.

Finally add lemon juice and fresh coriander and mix well.

Serve hot with roti.

For the gravy

Paneer butter masala is a dreamy vegetarian curry recipe. It's a straightforward recipe to make, and the sauce's flavor is similar to butter chicken sauce, without the meat, of course. You'll love it!
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Paneer Butter Masala 

butter oil

onion,

ginger

garlic cloves, crushed

tomatoes tomatoes

water

cashew butter (can sub almond butter)

salt (to taste)

brown sugar

heavy cream

(350 grams) paneer, cut into bite-sized cubes

chili powder

cumin

coriander

garam masala (can sub curry powder)

turmeric

cardamom pods (omit if you don’t have this)

Heat the butter in a large skillet or medium-sized pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes. 

While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck on bits. 

Add the cashew butter then carefully transfer everything to your blender. Blend on high until smooth then pour the curry back into the pot. Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water. 

Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes. Cover the pot to prevent splatters. Serve with a little cilantro over the top.

https://content.jwplatform.com/videos/OGLrbfpq.mp4

This Easy Butter Chicken recipe (murgh makhani) can be on your dinner table in just 30 minutes. The sauce is deliciously rich and creamy, just like butter chicken from your favorite Indian restaurant.

Easy Butter Chicken 

Table of Content Hide 1 Recipe Video 5 (2) Paneer makhanwala is a very popular&hellip;

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Paneer Masala Recipe

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Top 3 paneer masala recipes from across the web

The most viewed paneer masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Paneer Masala Recipe

Paneer Butter Masala

Paneer Makhanwala - Marathi Recipe

The most viewed paneer masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine