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This recipe was originally made for Apetina Paneer.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
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.
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.
Shallow fry the paneer until golden brown. Remove from the pan and set aside.
Heat Butter/Ghee and Oil in pan. Once hot, add whole spices and allow to sizzle. Add Onions and fry until golden brown.
Stir in Ginger and Garlic paste and add pierced chillies. Cook until fragrant.
Stir in ground spices.
Pour in Tomato. Cook until oil starts to separate from the sides of the pan.
Add Methi and cook for 2-3 minutes.
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 ½ 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:
Paneer Quinoa Salad with Pomegranate and Toasted Seeds
Masala Paneer
Ingredients
Paneer Marinade and Frying
- 1 tablespoon Gram Flour Dry roast in a pan for 1 - 2 minutes on low beforehand
- 250 g Paneer Chopped into 1 inch cubes
- Salt
- 1 teaspoon Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 tablespoon Oil
Whole Spices Frying
- 1 tablespoon Ghee
- 2 tablespoon Oil
- 1 tablespoon 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 teaspoon Kashmiri Chili Powder or 1 ½ Red Chilli Powder
- 1 ½ teaspoon Coriander Powder
- 1 ½ teaspoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- 300 g Tomatoes pureed
- 1 tablespoon Kasuri Methi
- 3 - 4 tablespoon Plain Yoghurt I use Everest Asli
- 125 ml Water
Instructions
- 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
- Heat Ghee and Oil in pan.
- Once hot, add whole spices and allow to sizzle for 1 - 2 minutes on low.
- Add Onions and fry until golden brown. Around 10 minutes.
- Stir in Ginger and Garlic paste and add pierced chillies. Cook for 2 - 3 minutes.
- Stir in Kashmiri Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder and Garam Masala Powder. Cook for 5 minutes on medium/low.
- Pour in Tomato. Cook covered until oil starts to separate from the sides of the pan. About 12 - 15 minutes.
- Add Methi and cook for 2-3 minutes.
- Turn the heat right down and add Yoghurt (See Note). Cook on low for 2 - 3 minutes.
- Add water and Paneer and cook covered for a further 10 minutes.
Leave a Reply