This Paneer masala recipe is easy and quick to make . Paneer masala is a cottage cheese curry which is medium spiced and tastes extremely good , this paneer masala recipe is very quick and easy to make with readily available ingredients.
This paneer masala recipe is my personal favorite , its easy to make but an amazing gravy to be eaten with rotis Easiest everyday Roti recipe (Whole wheat flat bread) or rice Jeera rice recipe , Steamed rice recipe. The leftover gravy can also be used as a filling for sandwiches .
For the blended paste
- Onions – 2 medium sized roughly chopped
- Tomatoes – 2 medium sized roughly chopped
- Ginger – 1 inch piece roughly chopped
- Garlic – 6-7 cloves
- Melon seeds – 1 tsp
- Cloves – 2
- Black peppercorns – 4
- Cardamom – 2
For cooking the paste and spices
- Cinnamon- 2 (1 inch each)
- Bay leaf- 1
- Turmeric – 1 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- Garam masala powder- 1 tsp
- Kasuri methi leaves (optional ) – ½ tsp
- Paneer cut in cubes – 100 gms approximately
- Ghee – 1 tsp
- Oil- 1 tbsp
- Salt to taste .
To make a paste for the paneer masala gravy
In a blending jar take two medium sized roughly chopped onions , two medium sized roughly chopped tomatoes , one teaspoon of melon seeds, one inch piece of roughly chopped ginger , six to seven cloves of garlic , around four black peppercorns , two cloves and only one cardamom pod and one cinnamon stick and blend this all into a fine paste .
Add a little water around two spoons to blend the mixture into a fine paste .
To cook the blended paste for making paneer masala
Now in a saucepan or any deep vessel , add in one teaspoon of ghee and one tablespoon of oil and let it heat up
Then to the oil add one bay leaf, one cinnamon stick and one cardamom and stir for about 2 to 3 seconds
Then turn the flame on low and quickly add in the blended paste and mix well.
Adding the powdered spices to the paste
Add in the dry spices like one teaspoon turmeric , one teaspoon coriander powder ,half a teaspoon of cumin powder, one teaspoon red chilli powder , one teaspoon garam masala powder, half a teaspoon kasuri methi leaves or dried fenugreek leaves and about one teaspoon of salt and stir well . kasuri methi leaves or fenugreek leaves are optional .
Cover the vessel with a lid and cook for about 3 to 5 minutes on a high flame till the oil separates from the spices. This step is very important to remove the rawness of the blended paste and powdered spices. Hence it is very important that the blended paste is cooked properly .
Make sure that the paste and the spices cook well together. after 5 mins open the cover and quickly give the mixture a stir so that the gravy and the spices do not stick to the bottom of the pan.
see that the oil separates from the spices and then add in 3 glasses of water and cover and cook for about 15 to 20 minutes till the gravy thickens.
We have to reduce the water to half it’s quantity, then add 100gms of paneer or cottage cheese cut in cubes to the curry and let it cook till it becomes soft and the gravy becomes of thick consistency .
Serve this dish when the paneer turns soft and the curry becomes of gravy consistency . Serve and enjoy this dish with rotis or parathas
Tip :- you may also use cashews if you don’t have melon seeds available, you can add the cashews while blending the paste the exact step where melon seeds are added and blend it together with the onion and tomato mixture