Paneer Masala
Paneer - marinade & pan fry
15 large Paneer cubes 250 to 300 grams approx
1 tsp Oil for marination
1/4 tsp Turmeric powder
1 tsp Kashmir Red Chili powder
1/2 tsp Garam Masala powder
1/2 tsp Salt
1 tbsp Water
1 tsp Oil for frying
1 tsp Butter for frying
Temper
4 tbsp Oil
2 tsp Butter optional, substitute with oil or ghee
3 small Bay leaf
1 tsp Cumin seeds
3 small Dry red chili
3 small Green chili slit
Saute
1.5 cup Onion minced
1 tbsp Ginger Garlic paste
1/4 tsp Turmeric powder
2 tsp Kashmir red chili powder
1 tbsp Coriander powder
1 tsp Cumin powder
1/2 tsp Black pepper powder
1 tbsp Gram flour / Chickpea flour
2 cups Tomato puree 5 large tomatoes crushed
1/2 tsp Garam Masala powder
1/2 tsp Sugar
1.5 tsp Salt
2 tsp Kasuri methi leaves / Dry fenugreek leaves
1 cup Water
1/4 cup Coriander leaves
Instructions
To marinate
Cut paneer / cottage cheese into big chunks or into big cubes.
Add oil, turmeric powder, red chili powder, garam masala powder, salt and water.
Mix well to coat on all sides and let it in the marinade for 20 to 30 minutes.
Temper, Saute & Simmer
Heat oil and some butter in a deep sauce / fry pan.
Temper with bay leaf, cumin seeds, dry red chili & green chili. Let it sizzle in oil for few seconds.
Add minced onions along with a pinch of salt and saute until it turns light golden and translucent. This is an important step to attain smooth gravy consistency, so fry over medium flame until its browns evenly. ( 5 minutes medium flame )
Once it turns light golden, add ginger garlic paste and fry for few minutes to get rid of raw smell.
Start adding turmeric powder, coriander powder, kashmir red chili powder, cumin powder, black pepper powder, gram flour, salt and half of the kasuri methi leaves.
Fry the onion mixture along with all the masala powders until it browns and turns into a dry thick masala.
Now add tomato puree along with garam masala powder, salt and sugar. Add extra green chillies at this stage if preferred and the rest of dry methi leaves. Cover and cook over low flame for 10 minutes.
Once the tomatoes puree cooks and thickens, add green chilies, some kasure methi leaves and some water to adjust gravy consistency.
To pan fry
Heat oil and some butter in a shallow frying pan.
Place the paneer cubes and shallow fry for a couple of minutes and switch off! Set this aside.
Do not fry long as it would make the paneer go rubbery. Just warm it up in the spices to coat and flavor it. Alternatively you can bake / grill or broil for few minutes to give a tandoori effect.
Now add the shallow fried paneer along with the oil in which its fried.
Again, cover and cook this gravy until the oil separates on top. ( 5 minutes)
Finally garnish with fresh coriander leaves.
Top it with some fresh malai or cream which is optional, just to make it rich.
Serve hot with naan or paratha along garnished with chopped raw onions!















