Ingredients and Method to make Paneer Masala
2 1/2 cups of cubed paneer
(To make your own paneer check out this post with step by step pictures)
1 to 2 tbsp oil to shallow fry the paneer
1 tsp kasuri methi (dried fenugreek leaves)
salt to taste
1 tsp sugar
1/2 tsp red chili powder (or to taste) (can be substituted with cayenne powder)
1/4 cup whole milk
For the masala/ gravy
1 large red onion cut fine
2 medium tomatoes cut fine
a thin sliver of ginger chopped into small pieces
1 clove garlic peeled and cut into small pieces
2 tbsp oil/ butter/ clarified butter(ghee/nei)
2 whole dry red chilies
2 cloves
3 small green cardamoms (elaichi)
1 small (1 inch) piece cinnamon
10 whole black peppercorns (miri/milagu)
1/2 tsp coriander seeds (dhania/ kothamalli virai)
1/4 cup cashewnuts broken into small pieces
Shallow fry the paneer cubes in 1 to 2 tbsp of oil until it is slightly golden/ creamy golden and keep aside.
For the masala/ gravy
Heat oil/ butter/ clarified butter in a large heavy bottomed pan, add onions and saute until onions turn transparent. Add ginger and garlic and stir a few times.
Add whole dry red chilies, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds (that is all the whole spices) and stir a few times.
Add tomatoes and cook until tomatoes turn soft and mushy. Remove from heat and keep aside to cool a little.
Puree this entire mixture along with 1/4 cup of cashews until smooth, adding a little water if required.
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Transfer this gravy back to the pan and place on heat. Add shallow fried paneer pieces to the gravy, add salt to taste, sugar, kasuri methi, chili powder (if using), water if required to achieve desired consistency and simmer on low heat for the flavors to mingle.
Finally add milk, mix well, allow the curry to simmer for another minute or so on low heat, then remove.
Serve hot with any kind of Indian flat bread like naan/ tandoori roti/ roti or even phulkas/ chapathis. Or this curry could be served with some plain steamed rice/ or jeera rice
2 1/2 cups of cubed paneer
(To make your own paneer check out this post with step by step pictures)
1 to 2 tbsp oil to shallow fry the paneer
1 tsp kasuri methi (dried fenugreek leaves)
salt to taste
1 tsp sugar
1/2 tsp red chili powder (or to taste) (can be substituted with cayenne powder)
1/4 cup whole milk
For the masala/ gravy
1 large red onion cut fine
2 medium tomatoes cut fine
a thin sliver of ginger chopped into small pieces
1 clove garlic peeled and cut into small pieces
2 tbsp oil/ butter/ clarified butter(ghee/nei)
2 whole dry red chilies
2 cloves
3 small green cardamoms (elaichi)
1 small (1 inch) piece cinnamon
10 whole black peppercorns (miri/milagu)
1/2 tsp coriander seeds (dhania/ kothamalli virai)
1/4 cup cashewnuts broken into small pieces
Shallow fry the paneer cubes in 1 to 2 tbsp of oil until it is slightly golden/ creamy golden and keep aside.
For the masala/ gravy
Heat oil/ butter/ clarified butter in a large heavy bottomed pan, add onions and saute until onions turn transparent. Add ginger and garlic and stir a few times.
Add whole dry red chilies, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds (that is all the whole spices) and stir a few times.
Add tomatoes and cook until tomatoes turn soft and mushy. Remove from heat and keep aside to cool a little.
Puree this entire mixture along with 1/4 cup of cashews until smooth, adding a little water if required.
The copyright of this content belongs to Veginspirations.com
Transfer this gravy back to the pan and place on heat. Add shallow fried paneer pieces to the gravy, add salt to taste, sugar, kasuri methi, chili powder (if using), water if required to achieve desired consistency and simmer on low heat for the flavors to mingle.
Finally add milk, mix well, allow the curry to simmer for another minute or so on low heat, then remove.
Serve hot with any kind of Indian flat bread like naan/ tandoori roti/ roti or even phulkas/ chapathis. Or this curry could be served with some plain steamed rice/ or jeera rice
