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    Home » Recipes » Dinner

    18th October 2020 Dinner

    Home » Recipes » Dinner

    Masala Paneer

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    Masala Paneer is a delicious, easy to make recipe served with Naan/Roti or Jeera Rice. 

    This recipe was originally made for Apetina Paneer. Although the Social Media post was sponsored, this one is not.

    Masala Paneer in a bowl with roti t side

    Masala Paneer 

    Masala Paneer is a rich, aromatic curry with a base of onions and tomato. The Paneer is lightly fried first and then simmered in an onion/tomato curry base.  

    Ingredients

    Paneer – You can use whatever Paneer you like for this recipe. Paneer varies in hardness. So if you buy a variety that is hard, you may want to soak it in water for 10 minutes first. If you do do that, please note that you will need to pat dry it thoroughly before frying. Paneer also varies in salt levels. The one pictured here doesn't have much salt, so I add salt to the marinade before frying. The Paneer pieces are also marinaded in chilli powder, turmeric powder and gram flour.

    Oil/Ghee – I tend to use a combination of both. I like the rich flavour of the butter and the oil stops it from burning. You can just use the oil if you prefer. Traditionally Mustard Oil is used in this recipe but I believe that it is not allowed to be sold as food in the UK.

    Whole Spices – Cumin Seeds, Cloves, Cinnamon, Dry Chillies, Cardamom, Bay Leaves

    Onion - This as in alot of cases forms the base of the curry.

    Ginger/Garlic - This is crushed and cooked out until fragrant. 

    Green Chillies - Pierced and added in to impart a little heat.

    Ground Spices –  coriander powder, turmeric powder, red chile powder or kashmiri, cumin powder, garam masala powder, and salt. 

    Tomatoes - Pureed and cooked out.

    Kasuri Methi – This adds an earthy depth.

    Yoghurt - Adds a little tang, coolness and creaminess. If you don't have this, add a squeeze of lemon juice.

    Masala Paneer Recipe

    Marinate the paneer with Gram Flour, Salt, Turmeric and Chilli Powder. Set aside for 5 minutes. 

    Paneer marinaded in chilli, turmeric, salt and gram flour

    Shallow fry the paneer until golden brown. Remove from the pan and set aside.

    Masala cubes in oil in pan
    Golden brown Paneer cubes in pan

    Heat Butter/Ghee and Oil in pan. Once hot, add whole spices and allow to sizzle. Add Onions and fry until  golden brown. 

    Whole spices frying in oil

    Onions in pot with whole spices

    Stir in Ginger and Garlic paste and add pierced chillies. Cook until fragrant. 

    Green Chillies, Garlic and Ginger added to pot

    Stir in ground spices.

    Ground spices added to pot
     

    Pour in Tomato. Cook until oil starts to separate from the sides of the pan.

    Tomato added to pot
     
    Tomato cooking out in pot with onion base

    Add Methi and cook for 2-3 minutes.

    Kauri Methi added to pot with tomato and onions
     
    Add Yoghurt and cook on low for 2 - 3 minutes. 
    Yoghurt added to tomato in pot
    Add water and Paneer and cook for a further 2 minutes.
     
    Paneer added to pot
     

    Storage Suggestions

    Masala Paneer will keep covered in an air tight container in the fridge for about 3 days. You may need to add a little water when reheating. 

    To freeze, add to an airtight container and freeze for up to a month. Defrost by removing from the freezer and leaving out on the counter top for 3 - 4 hours before reheating.

    Serving Suggestions

    Serve Paneer Masala with any Indian flatbread or rice.

    Tips and Variations

    You can add a squeeze of Lemon Juice instead of Yoghurt.

    You can use Cashew Paste (or make your own by soaking Cashews in water for 1/2 an hour and blending) to add creaminess instead of yoghurt.

    To make Vegan, use Tofu.

    Kasuri Methi is available in Indian Supermarkets and larger Supermarkets in the UK.

    You might also like:

    Shahi Paneer

    Paneer Quinoa Salad with Pomegranate and Toasted Seeds

    Chilli Paneer with Peppers

    **If you make this recipe, don't forget to tag us or comment/rate below.
    Masala Paneer in a bowl with roti t side
    5 from 1 vote
    Print

    Masala Paneer

    Masala Paneer is a delicious, easy to make recipe served with Naan/Roti or Jeera Rice. The Paneer is lightly fried first and then simmered in an onion/tomato curry base.

    Course Dinner
    Cuisine Indian
    Keyword Indian Paneer Recipe, Masala Paneer, Mughal Paneer
    Servings 4
    Calories 425 kcal
    Author Safira

    Ingredients

    Paneer Marinade and Frying

    • 1 tbsp Gram Flour Dry roast in a pan for 1 - 2 minutes on low beforehand
    • 250 g Paneer Chopped into 1 inch cubes
    • Salt
    • 1 tsp Chilli Powder
    • 1/2 tsp Turmeric Powder
    • 1 tbsp Oil

    Whole Spices Frying

    • 1 tbsp Ghee
    • 2 tbsp Oil
    • 1 tbsp Cumin Seeds
    • 4 Cloves
    • 1 inch Cinnamon Stick
    • 3 Dry Red Chillies
    • 5 Cardamom Pods cracked open
    • 1 Bay Leaf

    Paneer Masala Base

    • 2 large Onions diced
    • 1 ½ Ginger crushed
    • 6 cloves Garlic crushed
    • 2 - 3 Green Chillies pierced
    • 1 tsp Kashmiri Chili Powder or 1 ½ Red Chilli Powder
    • 1 ½ tsp Coriander Powder
    • 1 ½ tsp Cumin Powder
    • 1/4 tsp Turmeric Powder
    • 1/2 tsp Garam Masala Powder
    • 300 g Tomatoes pureed
    • 1 tbsp Kasuri Methi
    • 3 - 4 tbsp Plain Yoghurt I use Everest Asli
    • 125 ml Water

    Instructions

    1. Marinate the paneer with Gram Flour, Salt, Turmeric and Chilli Powder. Set aside for 5 minutes.   Shallow fry the paneer on all sides until golden brown. This will take around 2 - 3 minutes. Remove from the pan and set aside

    2. Heat Ghee and Oil in pan. 

    3. Once hot, add whole spices and allow to sizzle for 1 - 2 minutes on low.

    4. Add Onions and fry until golden brown. Around 10 minutes.

    5. Stir in Ginger and Garlic paste and add pierced chillies. Cook for 2 - 3 minutes. 

    6. Stir in Kashmiri Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder and Garam Masala Powder. Cook for 5 minutes on medium/low.

    7. Pour in Tomato. Cook covered until oil starts to separate from the sides of the pan. About 12 - 15 minutes.

    8. Add Methi and cook for 2-3 minutes.

    9. Turn the heat right down and add Yoghurt (See Note). Cook on low for 2 - 3 minutes. 

    10. Add water and Paneer and cook covered for a further 10 minutes. 

    Recipe Notes

    Storage Suggestions

    Masala Paneer will keep covered in an air tight container in the fridge for about 3 days. You may need to add a little water when reheating. 

    To freeze, add to an airtight container and freeze for up to a month. Defrost by removing from the freezer and leaving out on the counter top for 3 - 4 hours before reheating.

    Serving Suggestions

    Serve Paneer Masala with any Indian flatbread or rice.

    Tips and Variations

    You can add a squeeze of Lemon Juice instead of Yoghurt.

    You can use Cashew Paste (or make your own by soaking Cashews in water for 1/2 an hour and blending) to add creaminess instead of yoghurt.

    To make Vegan, use Tofu.

    Kasuri Methi is available in Indian Supermarkets and larger Supermarkets in the UK.

    When adding the yogurt to the curry base, it is easier if you add the yoghurt to a bowl. Then add a ladleful of the cooked curry to the yoghurt and mix the two together. Then add it all in and stir through. Adding the cold yoghurt to the curry, may split it.

    Nutrition Facts
    Masala Paneer
    Amount Per Serving
    Calories 425 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 13g81%
    Cholesterol 55mg18%
    Sodium 246mg11%
    Potassium 468mg13%
    Carbohydrates 24g8%
    Fiber 6g25%
    Sugar 9g10%
    Protein 13g26%
    Vitamin A 879IU18%
    Vitamin C 25mg30%
    Calcium 411mg41%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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