Paneer Masala, Foxtail Millet Khichdi, Masala Oats Upma, Idli, Coconut Chutney, Crispy Rice Flour Dosa, Kadamba Chutney, Instant Rava Dosa, Poha Aloo Paratha, Bow Tie Pasta, Egg Tawa Rice
Recipe Summary
- This recipe focuses on Paneer Masala, a rich and creamy Indian curry featuring soft paneer cubes in a flavorful tomato-onion gravy. The paneer is lightly fried and then simmered in a spiced sauce, creating a delicious and aromatic dish perfect for lunch or dinner.
All Ingredients - For Paneer Masala
- Paneer 200 gms
- Chilli powder 1/2 tsp
- Coriander powder 1/2 tsp
- Salt to taste
- Oil 2 tbsp
- Onion 1 cup
- Tomato 1 cup
- Water (for blending) 1/4 cup
- Butter 2 tbsp
- Bay leaf 2
- Cinnamon 1 inch
- Cloves 4
- Green cardamom 2
- Cumin seeds 1 tsp
- Crushed ginger & garlic 1 tbsp
- Turmeric powder 1/4 tsp
- Chilli powder 1 tsp
- Coriander powder 1 tsp
- Salt to taste
- Cumin powder 1/2 tsp
- Whisked curd 3 tbsp
- Water 1.5 cups
- Kasuri methi handful
- Garam masala 1/2 tsp
Tools You'll Need
- Pan
- Pot
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Paneer for Frying
Add 200 gms paneer to a bowl. Add 1/2 tsp chilli powder, 1/2 tsp coriander powder, and salt to taste. Coat the paneer well with the spices by shaking the bowl.
Step 2: Fry Paneer
Heat 2 tbsp oil in a pan. Add the coated paneer to the pan and fry for until light golden. Keep the fried paneer aside.
Step 3: Prepare Onion-Tomato Base
Add 1 cup chopped onion to the same pan and sauté for until translucent. Add 1 cup chopped tomato and sauté until the tomato turns soft. Add 1/4 cup water and cook for until the mixture is soft and mushy. Cool the mixture completely.
Step 4: Blend Masala Paste
Transfer the cooled mixture to a blender and blend to a smooth paste (ground masala).
Step 5: Sauté Whole Spices
In a separate pot, melt 2 tbsp butter. Add 2 bay leaves, 1 inch cinnamon stick, 4 cloves, 2 green cardamoms, and 1 tsp cumin seeds. Sauté for until aromatic.
Step 6: Cook Masala Paste
Add the ground masala paste and sauté for until the oil separates. Add 1 tbsp crushed ginger & garlic and sauté for a few seconds.
Step 7: Add Powdered Spices
Add 1/4 tsp turmeric powder, 1 tsp chilli powder, 1 tsp coriander powder, salt to taste, and 1/2 tsp cumin powder. Sauté for until the spices are well combined and aromatic.
Step 8: Add Curd and Simmer Gravy
Add 3 tbsp whisked curd and mix well until combined. Cover and cook for . Add 1.5 cups water and give it a mix. Cover and cook for until the gravy thickens.
Step 9: Combine Paneer and Finish
Add the fried paneer and mix well. Cover and cook for . Sprinkle Kasuri methi and add 1/2 tsp garam masala. Mix well and serve hot.
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