Receta Paneer masala recipe video | How to make paneer masala
Paneer masala recipe – Simple home style paneer masala recipe with video & step by step photos. I make paneer butter masala and paneer makhani very often as they are quick to make and taste very delicious due to the addition of cream and cashews. Today’s recipe of paneer masala is made without butter, cashews and cream but still tastes very good.
Most North Indian restaurants serve Thali with a paneer dish. Most times it is not very rich like butter masala but still it tastes good, flavorful & delicious. This recipe yields paneer masala something similar to that. Simple, light, flavorful and delicious, goes wonderfully well in a meal.
This can be served with plain Basmati rice, Roti, Naan or Plain Paratha. It also goes well with any of the flavored rice varieties like Jeera rice, ghee rice or pulao.
For more Paneer recipes, you can check
Paneer butter masala
Palak paneer
Matar paneer
Paneer makhani
Paneer masala recipe Paneer masala recipe | How to make paneer masala Prep time Cook time Total time Simple paneer masala made with basic ingredients. It can be served be roti, naan or rice. Author: Swasthi Recipe type: Main Cuisine: Indian Yield / Serves: 3 to 4 Ingredients (240 ml cup used) 200 grams paneer cubed ½ cup onion paste/ puree - 2 medium (check notes on how to avoid bitterness) 1 green chili slit or pureed with onion ¾ tbsp ginger garlic paste ¾ to 1 cup tomato puree, about 2 large (check notes) 3 to 4 tbsps fresh thick curd /dahi with malai (whisked, check notes) 2 tbsps oil (use more if desired) 1 small cinnamon stick / dalchini 2 to 3 green cardamoms/ elaichi Salt as needed 1 tsp red chili powder (less spicy variety or use as needed) ¾ to 1 tsp garam masala (I used Punjabi garam masala) 1 tsp coriander powder / daniya powder Little turmeric / haldi ¾ to 1 cup water for gravy (use as needed) ¾ to 1 tsp sugar ½ tsp kasuri methi Handful of chopped coriander leaves How to make the recipe Preparation Make a paste of the onions by following the recipe notes. Set this side. In the same jar puree tomatoes and set aside. Whisk the curd well until smooth with a fork and set aside. Making paneer masala Heat oil in a pan and saute cinnamon and cardamoms for a minute. You can also add bay leaf and cloves. Pour the onion puree and begin to saute until it turns lightly pink to golden. Saute ginger garlic paste as well until the raw smell has gone away. This takes about 2 to 3 mins. Add tomato puree and stir. Cook on a medium flame stirring often until the mixture reduces and turns thick. Add chili powder, salt, turmeric, coriander powder and garam masala. Mix everything well. On a low to medium flame cook for 3 to 4 mins without burning. At this stage there should be no raw smell left either of the onions, ginger garlic or the tomatoes. Add curd and mix. Cook untll the mixture turns thick. The mixture will begin to leave the sides of the pan. Pour water and add sugar. Do not skip sugar. Cook covered on a medium heat until the mixture turns to a thick gravy. You can also see a layer of oil on top at this stage. Crush kasuri methi and sprinkle it. Add paneer to this. Turn off the stove. Give a good stir and sprinkle some coriander leaves. Keep covered for at least 10 mins before you serve. Serve paneer masala with rice, paratha or flavored rice along with fresh cut onions, cucumber and carrot slices Notes Onions: Always remove and discard the basal plate and buds of the onions. These are the parts that lend a bitter taste to the onion gravy. Cut the onion to 2 parts, then cut off & discard the basal plate that connects the layers of onion. Also discard the buds if any. Then puree the chopped onions in a blender.
Tomatoes: Do use ripe red tomatoes that are not sour. Avoid unripe tomatoes as they lend a sour taste.
Curd/dahi: Use fresh curd that is not sour. Do use curd that has malai over it. Since this recipe does not use cashews or cream it doesn’t taste good with curd that is low in fat. If you do not have dahi with malai over it, then add 2 to 3 tbsps of malai (cream that comes on top of the boiled milk) to curd, blend it well and use. 3.5.3208
How to make paneer masala
1. Heat oil in a pan. Saute cinnamon & cloves for a minute. If you like you can also add bay leaf and cloves.
2. Add the onion paste and begin to saute on a medium flame until lightly brown. To make the onion paste, make sure the buds & basal plate of the onions are discarded as these are the parts that lend a bitter taste.
3. Add ginger garlic paste.
4. Saute until the raw smell goes away.
5. Pour tomato puree. Cook stirring often until the moisture evaporates and the mixture turns thick. Do not use sour tomatoes.
6. Add all the spice powders – chili powder, garam masala, coriander powder, turmeric and salt.
7. Cook for 3 to 4 mins on a low to medium flame without burning.
8. Pour curd / dahi. Please check the notes on curd.
9. Saute until all the masala thickens and begins to leave the pan. There is not much oil used in this recipe, so you will not be able to see the oil separating.
10. Pour water and sugar. Do not skip sugar as it helps to balance the sour taste.
11. Mix everything well and cover the pot. Cook on a medium heat until the gravy thickens.
12. When it is done you can see little oil on top of the gravy. Stir very well.
13. Check the spice and salt. Add kasuri methi.
14. Add paneer. Gently mix.
15. Add coriander leaves. Turn off the stove and keep covered for 10 mins. Do not cook further, this helps to keep the paneer soft.
Serve paneer masala with roti, rice or pulao.
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