Paneer masala recipeTweet
Paneer masala is a popular punjabi dish which goes well with rotis or naans or jeera rice or any flavoured rice. Paneer or cottage cheese is cooked in a spicy masala gravy. Paneer masala is a very nice rich gravy recipe and perfect recipe for any parties or celebrations.
- Paneer (cottage cheese) - 200 gms (cut into cubes)
- Tomatoes - 4
- Red chili powder - 1/2 teaspoon
- Coriander powder - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Kasoori methi - 1 teaspoon (crushed)
- Garam masala - 1/2 teaspoon
- Oil - 4 tablespoons
- TO GRIND
- Onions - 2
- Garlic cloves -5
- Ginger - 1 inch small piece
- Grated coconut - 2 tablespoons
- FOR GARNISHING
- Chopped coriander leaves - 2 tablespoons
Grind onions, garlic cloves, ginger and grated coconut with little water to a smooth paste. (onion paste)
Heat water in a pan on a high flame. When the water reaches a boiling point, switch off and remove the pan from the flame. Add the tomatoes to the water. Close the lid and set aside for 5 minutes. Drain the water and remove the skins of the tomatoes. The skins will peel off easily. Make a puree of the tomatoes and set aside.
Heat oil in a kadai. Shallow fry the paneer pieces till light brown. Drain and set aside
In the same kadai, add mustard seeds and cumin seeds. Once the seeds start crackling, add onion paste and fry till it changes the colour.
Add red chilli powder, garam masala powder, turmeric powder, coriander powder and salt and stir fry for 5 to 6 minutes.
Add tomato puree and cook for another 2 minutes.
Add fried paneer cubes and mix well.
Simmer for another 2 minutes on a low flame.
Add crushed kasoori methi and combine together.
Garnish with chopped coriander leaves.
Serve hot with rotis and naans.