Paneer Masala

Name: Paneer Masala
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 400 gms Paneer; 5 Onions; 4 Tomatoes; 3 Green Chillies; 1 inch Ginger; 1/2 Cup Dahi/ curd; 1 TeaSpoon Ginger Paste; 1 TableSpoon Mustard Oil; 1 TableSpoon Desi Ghee; 1 TableSpoon Oil; 1 Pinch Hing/asafoetdia; 20-30 gm Butter; 1 Big Elaichi( black Cardamom); 2-3 Small Elaichi( green cardamom); 1 inch Small Dal Chinni( cinnamon stick); 4-5 ( black pepper)Sabut Kaali Mirch; 1 TeaSpoon Jeera/ cumin seeds; 2 Tej Patta/ bay leaf; to taste Salt; 1 TeaSpoon Haldi Powder( turmeric powder); 2 TeaSpoon Kashmiri Lal Mirch Powder; 3 TeaSpoon Dhaniya ( coriander)Powder; 1/2 TeaSpoon Laal Mirch ( red chilli)Powdered; 1/2 TeaSpoon Garam Masala; 1 TeaSpoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Paneer Masala

Saved

Ingredients

4-5 servings

400 gmsPaneer
5 Onions
4Tomatoes
3Green Chillies
1 inchGinger
1/2 CupDahi/ curd
1 TeaSpoonGinger Paste
1 TableSpoon Mustard Oil
1 TableSpoonDesi Ghee
1 TableSpoonOil
1 PinchHing/asafoetdia
20-30 gmButter
Khade Masale
1Big Elaichi( black Cardamom)
2-3Small Elaichi( green cardamom)
1 inchSmall Dal Chinni( cinnamon stick)
4-5( black pepper)Sabut Kaali Mirch
1 TeaSpoonJeera/ cumin seeds
2Tej Patta/ bay leaf
Spices
to tasteSalt
1 TeaSpoonHaldi Powder( turmeric powder)
2 TeaSpoonKashmiri Lal Mirch Powder
3 TeaSpoonDhaniya ( coriander)Powder
1/2 TeaSpoonLaal Mirch ( red chilli)Powdered
1/2 TeaSpoonGaram Masala
1 TeaSpoonRoasted Kasuri Methi

Saved

Steps

1

Chop Onions, Green Chillies, Ginger very-very finely.
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Grind Tomatoes finely into purée in a mixer grinder.
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Chop Panner in Medium-small size cubes or whatever shape you want & keep them at room temperature for 30 minutes.
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Stir Dahi properly so that it doesn’t get burned while cooking.
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Now take big bowl, add chopped paneer cubes in it with 1/2 Teaspoon Salt, 1/2 Teaspoon Haldi Powder, 1/2 Teaspoon Dhaniya Powder, 1 Teaspoon Kashmiri Laal Mirch Powder, 1 Teaspoon Ginger Paste & 1 Table Spoon Oil in it & mix them properly.
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Now let the marinated paneer Masala rest for 5-10 minutes so that all spices are sticked properly & paneer absorbs their flavours.
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After 5-10 minutes, take a pan, add 4-5 Table Spoon Oil in it & keep the gas on medium flame.
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Then place marinated paneer cubes in it & roast them till they turn into slight brown in colour.
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Roast them from all sides for 5-6 minutes.
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After 5-6 minutes, when they turn into slight golden brown in colour, take them out in a bow or a plate & roast other pieces.
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Now on the other hand, take a kadhai, add 1 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
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When smoke starts coming out of oil, turn off the flame & let the oil cool down a bit.
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After some time, again turn on the gas & keep it on medium flame & add 1 Table Spoon Desi Ghee in it.
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Now add all Khade Masale & 1 Pinch Hing in it & let them sizzle.
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When they start sizzling, add finely chopped onions, Ginger & Green Chillies in it & roast them till they turn into golden brown in colour.
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After 3-4 minutes, when they turn into golden brown in colour, add 1/2 Cup Dahi with 1/2 Teaspoon Haldi Powder, 1/2 Teaspoon Laal Mirch Powder, 1 Teaspoon Kashmiri Laal Mirch Powder, 3 Teaspoon Dhaniya Powder in it & roast them for 2-3 minutes.
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After 2-3 minutes, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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After 5-6 minutes, when oil is completely released, add 20-30gms Butter, roasted Paneer cubes, 1/2 Teaspoon Garam Masala & 1 Teaspoon Roasted Kasuri Methi & oil in which paneer cubes were roasted for flavour & mix them properly.
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Now cook them for 5-6 minutes on low flame.
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Your Paneer Masala is ready to be served.