Paneer or Indian Cottage Cheese is an Indian cheese that can be made easily at home. It is such versatile ingredient we all love to have, there numerous dishes that can be made using Paneer. Gravies, tikkas, kebabs, desserts to name a few. It can be used for main course dishes, starters or for desserts. Like most of the kids, my kids love to have Paneer dishes. Give them Paneer in any form, and they finish their lunch or dinner happily without any complaining. I love to experiment with Paneer used in different gravies, made nuggets, kebabs, or just grate it and use it as a filling in paranthas and sandwiches.
Loaded with calcium it is one of the best choices for vegetarians as a protein source. Have in moderation without frying, it is one of the best sources of protein for vegetarians. Since it is made from milk it is loaded with milk and other important nutrients.
I make this Paneer Masala quite often. It doesn’t use much of butter/oil or cream. To give richness to the gravy I add thick curd/yogrut to it. I call it Dhaba Paneer Masala, as it made using simple onion tomato masala and has a rustic taste just like you get at any roadside dhaba dish. Dhaba is the roadside Indian restaurant.
For making this Paneer Masala we need..
Total Time: 20 minutes
Paneer(Store-bought or Homemade)–250 gms
Green Chilli- 1-2
Thick Yogurt or Curd–2-3 Tbsp
Cumin Seeds– 1/2 Tsp
Coriander Powder- 1 Tsp
Red Chilli Powder–1/2 Tsp
Cumin Powder–1/2 Tsp
Kitchen King or Garam Masala Powder–1tsp
Kasuri Methi(Dried Fenugreek leaves)–1 Tsp
Salt as required
This is how I made it..
Cut Paneer into cubes.
Finely chop the onion and one tomato, make ginger garlic and green chilli paste. I use my metal pestle for this. Puree rest of the 3 tomatoes.
Heat oil in a pan and add ginger-garlic and chilli paste fry for a minute till it gives its aroma. Add chopped onion to it, fry till it turns pink.
Add chopped tomato and cook till it is mushy. Add tomato puree to it along with sugar and cook till the gravy thickens.
Add yogurt and cook it nicely with masala.
Add some water to it to adjust the consistency.
Add Paneer cubes mix well and cook for another 5 minutes till paneer cubes are coated well in masala and gravy thickens. Add a tbsp of cream to it.
Dry roast Kasuri Methi on tawa/ griddle crush with fingers and add to the gravy.
Serve hot with chapati, parantha or bread of your choice. I made fresh Methi Paranthas with it.
Check out the recipe for Spicy Paneer Pizza that I made using leftover Paneer Masala.
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