Paneer Masala recipe
Recipe type: Main, Vegetarian
RecipeCuisine: Indian
Serves: 4
 
Paneer Masala Recipe is a spicy, tangy and a quick dish. The recipe goes well with roti, chapati, jeera rice or even toasted bread.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the red paste:
  • 4-5 medium sized tomatoes (tamatar)
  • 4-5 dry red kashmiri chilies (sukha kashmiri lal mirch)
  • 1 small sized onion (pyaz)
For the paneer masala:
  • 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
How to make the recipe?
  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 and saute for 1-2 mins or until they change color.
  3. 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 cumin seed.
  5. Once they crackle add onion and saute until they change color.
  6. Now 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.
  14. Add garam masala powder and roasted cumin seed powder. Mix all nicely.
  15. Pour the thick coconut milk.
  16. Mix well and add the fried capsicum and bell peppr.
  17. Also add ginger julienne, salt, amchur powder and crushed kasuri methi. Combine gently and switch off the gas.
  18. Serve the Paneer Masala hot with toasted bread, roti or rice.
Notes
1. You could add red chilies as per your spice taste preference.
2. This dish could be made from semi dry to dry.
3. Adding mushrooms are optional.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/paneer-masala-recipe/