Paneer Masala

Published On October 30, 2017
In Article
By Sandhya Harsh
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Prep Time
15 minutes
Cook Time
10 minutes
Difficulty Level
Advanced

Ingredients

Paneer- 200gms (cut into big triangles/cubes)
Capsicum - 1 medium diced in squares (optional)
Hung Curd- ½ cup (beaten)
Tomatoes- 2 big (chopped)
Onion - 2 medium (chopped)
Green chillies- 1-2 (chopped)
Ginger grated/paste- 1 teaspoon
Turmeric powder- 1 teaspoon
Coriander powder- 1 teaspoon
Red chilli powder- 1 teaspoon
Paneer masala powder- 1 teaspoon (Used Ciba Taaza Paneer Masala)
Garam masala - 1 pinch
Salt- as per taste
Oil - 1 tablespoon
Jeera - 1/4 teaspoon
Bay leaf - 2 leaves
Green Chutney - 1 tablespoon (optional)

Instructions

Wash paneer under tap water and cut them into cubes.
Cut capsicum into cubes. and mix it with curd in a bowl. Add half the salt, red chilli powder and the paneer masala and green chutney and mix well. Let this rest for about 15 minutes.
Take chopped tomatoes, onions and green chilies in a blender and make a puree.
Heat oil and add tadka of bay leaf and jeera. Add ginger paste and stir fry.
Next, add the tomato onion chilli puree and stir-fry for 3-4 minutes.
Then add salt, red chilli powder, turmeric, dhania, paneer masala powder and stir fry for 2-3 minutes on medium-low flame.
Now add the marinated paneer and capsicum along with curd masala to it and mix gently.
Cook for 4-5 minutes on low flame.
Add little water to adjust gravy consistency and bring the gravy to boil.
Once done, switch off the flame. Transfer to serving bowl.
Serve paneer masala with rotis, missi roti or kulchas.

Servings : 4
Ready in : 25 minutes
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.