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Deepanshu Thakral
Paneer Masala Recipe – How to Make Paneer Masala with Gravy
Ingredients
- Paneer – 150 grams
- Curd – 2 tbsp
- Onion – 2 large, finely chopped
- Tomato – 2 large, finely chopped
- Cashews – 1/4 cup, soaked
- Ginger – 1 inch piece
- Garlic – 7 to 8 cloves
- Cumin – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Coriander powder – 1 tsp
- Garam masala – 1/4 tsp
- Kasuri methi – 1/4 tsp
- Salt – as per taste
- Oil – 4 tbsp
Instructions
- First of all, prepare a paste of onion, ginger and garlic.
- Similarly, prepare a paste by grinding tomatoes and soaked cashew nuts separately.
- Keep the oil hot in a pan. Fry cumin seeds in hot oil and then add onion, ginger garlic paste to the pan.
- Cook on medium heat till the onions turn brown. Keep stirring the onion paste, otherwise the onions may burn.
- Now put the crushed tomatoes in the pan, mix well and cook on low heat till the spices leave the oil.
- Once tomato start leaving oil, add red chili powder, turmeric powder and coriander powder and fry the spices for 2 minutes.
- Now add curd and cashew paste to the pan, mix and let it cook on low heat for 5 minutes.
- Cut the paneer into triangular pieces and add it to the pan and mix. Also, add water as required and salt as per taste for the gravy and mix and cover the pan and cook the paneer masala on low heat for about 10 to 12 minutes.
- Switch off the flame and sprinkle kasoori methi and garam masala on paneer masala and enjoy delicious paneer masala with roti or chawal.
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About Me
Deepanshu Thakral
A digital marketer with a passion for food blogging and cooking, blending creativity with culinary skills to share delicious recipes and food experiences