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
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 for until translucent. Add 1 cup chopped tomato and 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. for until aromatic.
Step 6: Cook Masala Paste
Add the ground masala paste and for until the oil separates. Add 1 tbsp crushed ginger & garlic and 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. for until the spices are well combined and aromatic.
Step 8: Add Curd and Simmer Gravy
Add 3 tbsp 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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