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Paneer Masala (Paneer Gravy)


Ingredients:

Paneer – 1 cup (cut into cubes)

Onions – 2 (chopped)

Tomatoes – 3 (chopped)

Kasoori methi – 1 teaspoon (crushed)

Coriander leaves – 1 teaspoon (finely chopped)

Garlic – 2 cloves (finely cut)

Ginger – 1 inch piece (finrly cut)

Oil – 3 teaspoons

Salt – 1 ½ teaspoon

Cumin seeds – 1 teaspoon

Powders:

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Turmeric powder – ½ teaspoon

Garam masala powder – ½ teaspoon

Method:

1. Heat 1 teaspoon of oil in a kadai.

2. Add ginger, garlic pieces & sauté for a minute. (Till garlic pieces turn golden brown)

3. Add chopped onions & add all powders mentioned & saute for 3 minutes.

5. Add chopped tomatoes & then salt. (Adding salt after tomatoes helps tomatoes to melt & blend nicely)

6. Sauté till the tomatoes melt.

7. Keep aside & allow cooling.

8. Grind the smooth paste once cooled.

9. Fry panneer cubes in a tawa with a teaspoon of oil. (This gives paneer cubes a chewy texture)

10. Heat 1 teaspoon of oil in kadai, add cumin seeds.

11. Add the ground paste, panneer cubes & ½ tumbler of water.

12. Allow boiling for a 5 to 7 mins in simmer until gravy thickens.

13. Add kasoori methi & mix well.

14. Garnish with coriander leaves & serve hot with rotis.








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