Paneer Masala Recipe – is a spicy, tangy and a quick dish. The recipe goes well with roti, chapati, jeera rice or even toasted bread. You could make this dry or semi dry it’s up to you. To make the dish more flavorful I have added some mushrooms and bell pepper however it’s optional. Towards the end, I have added thick coconut milk which adds the creaminess and mild flavor to the dish.
The subtleness of coconut milk, spiciness of red chilies and tanginess of tomatoes balances the texture and flavor of this dish. It looks fiery hot but it’s medium spicy. I have used paneer you could use any veggies you like. With the same gravy, I have tried Chicken Masala and my hubby loved it.
This is my own version of paneer masala recipe. I always have loved experimenting and the combination of tomatoes and red chilies is something which has always been dear to me. Also, love red paste, red sauces, red curries and red pasta.
You require basic ingredients to make this dish. I have used bell peppers instead you could use capsicum. The dish is made quickly and could be served as a quick meal, lunch, main course or even as a side dish.
Paneer and mushrooms are strict no for my hubby but I still make them as it’s good for health. So I make them in such ways that it’s eaten nicely with no fuss 😉
Learn how to make paneer masala recipe step by step:
1. Firstly grind all the ingredients for the red paste until smooth. Place it aside.
2. Take a pan add oil. Once oil is hot add the bell pepper and capsicum.
3. Saute for 1-2 mins or until they change color. Remove the capsicum and place aside. We would add this towards the end. This process was just to add flavor.
4. In the same oil add onion, saute until they change color.
5. Also I forgot to add cumin first so adding them now 😉
6. Once cumin seed crackle add the grounded red paste.
7. Mix all nicely and cook.
8. Keep stirring the mixture. Add sugar to balance the acidity coming from tomatoes.
9. Simmer until the mixture dries and thickens up.
10. Now add mushrooms if using.
11. Combine all nicely.
12. Time to add cottage cheese.
13. Coat the masala nicely over the cottage cheese. Add garam masala powder and roasted cumin seed powder. Mix all nicely.
14. Â Pour the thick coconut milk.
15. Mix well and add the fried capsicum and bell pepper.
16. Also add ginger julienne, salt, amchur powder and crushed kasuri methi. Combine gently and switch off the gas.
Serve the Paneer Masala hot with toasted bread, roti or rice.
If your are fond of paneer then do check palak paneer, methi malai paneer, paneer tikka masala, paneer malai curry, paneer biryani, paneer pav bhaji, chilli paneer, kadai paneer and paneer gulab jamuns.
Paneer Masala Recipe card below:
- 4-5 medium sized tomatoes (tamatar)
- 4-5 dry red kashmiri chilies (sukha kashmiri lal mirch)
- 1 small sized onion (pyaz)
- 1.5 tbsp oil
- 250 gms cottage cheese (paneer) sliced into squares or cubes
- 1 medium sized onion chopped finely (pyaz)
- ¼th cup yellow bell pepper diced into cubes
- ¼th cup capsicum diced into cubes (simla mirch)
- 1 tsp cumin seed (jeera)
- 1 tsp garam masala powder
- 1 tsp roasted cumin seed powder (bhuna jeera powder)
- 1 tsp dry mango powder (amchur)
- 100 ml thick coconut milk (nariyal dudh)
- 1 inch ginger chopped into julienne (adrak)
- 1 tbsp crushed dry fenukgreek leaves (kasuri methi)
- 1 tbsp sugar
- salt as per taste
- Firstly grind all the ingredients for the red paste until smooth. Place it aside.
- Take a pan add oil. Once oil is hot add the bell pepper and capsicum and saute for 1-2 mins or until they change color.
- Remove the capsicum and place aside. We would add this towards the end. This process was just to add flavor.
- In the same oil add cumin seed.
- Once they crackle add onion and saute until they change color.
- Now add the grounded red paste.
- Mix all nicely and cook.
- Keep stirring the mixture. Add sugar to balance the acidity coming from tomatoes.
- Simmer until the mixture dries and thickens up.
- Now add mushrooms if using.
- Combine all nicely.
- Time to add cottage cheese.
- Coat the masala nicely over the cottage cheese.
- Add garam masala powder and roasted cumin seed powder. Mix all nicely.
- Pour the thick coconut milk.
- Mix well and add the fried capsicum and bell peppr.
- Also add ginger julienne, salt, amchur powder and crushed kasuri methi. Combine gently and switch off the gas.
- Serve the Paneer Masala hot with toasted bread, roti or rice.
2. This dish could be made from semi dry to dry.
3. Adding mushrooms are optional.
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