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.
1tbspGram FlourDry roast in a pan for 1 - 2 minutes on low beforehand
250gPaneerChopped into 1 inch cubes
Salt
1tspChilli Powder
1/2tspTurmeric Powder
1tbspOil
Whole Spices Frying
1tbspGhee
2tbspOil
1tbspCumin Seeds
4Cloves
1inchCinnamon Stick
3Dry Red Chillies
5Cardamom Podscracked open
1Bay Leaf
Paneer Masala Base
2largeOnionsdiced
1 ½Gingercrushed
6 clovesGarliccrushed
2 - 3Green Chilliespierced
1tspKashmiri Chili Powderor 1 ½ Red Chilli Powder
1 ½tspCoriander Powder
1 ½tspCumin Powder
1/4tspTurmeric Powder
1/2tspGaram Masala Powder
300gTomatoespureed
1tbspKasuri Methi
3 - 4tbspPlain YoghurtI use Everest Asli
125mlWater
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.
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.