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Paneer Masala: An Indian Cottage Cheese Curry

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Rozlin loves to cook healthy food for her loving family, and she wants to share this recipe with her readers.

Delicious paneer masala (Indian cottage cheese curry)

Delicious paneer masala (Indian cottage cheese curry)

Scrumptious Paneer Masala

Paneer masala is a delicious gravy dish prepared by caramelizing onions with tomatoes and curd. It is flavoured with powdered spices and dried fenugreek leaves.

Paneer, or Indian cottage cheese, is an excellent source of protein. It is also rich in fat, iron, calcium, and magnesium. In this dish, the paneer is coated with a tasty spice mix, shallow-fried, and then added to the curry. Serve this curry lunch or dinner with rice and roti.

Ingredients

  • 200 grams paneer cubes
  • 1 tablespoon besan (gram flour)
  • 3 onions, chopped
  • 3 tomatoes, grated
  • salt, to taste
  • 1/4 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 2 tablespoons oil
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 3 cloves
  • 1 cinnamon stick
  • 2 dried red chillies
  • 2 green cardamom
  • 1 bay leaf
  • 1/2 teaspoon asafoetida
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 3 tablespoons yogurt
  • 1-2 green chillies, slit
  • 1 teaspoon dried fenugreek leaves
  • 2 tablespoons coriander leaves

Instructions

  1. Roast the besan (gram flour) in a pan for 2 minutes. Set aside.
  2. Coat the paneer cubes with salt, turmeric powder and 1/2 teaspoon red chilli powder. Shallow-fry the coated paneer cubes in oil or ghee until golden brown.
  3. Heat 2 tablespoons oil and ghee each in a cooking pot. Add cumin seeds, dried red chillies, bay leaf, cinnamon, cloves, cardamom, and asafoetida. Sauté over low flame until cumin seeds turn golden brown.
  4. Add chopped onion and cook until they turn golden brown.
  5. Add ginger-garlic paste and sauté until the raw smell dissipates.
  6. Add the remaining red chilli powder, coriander powder, cumin powder and garam masala powder. Add roasted besan and mix well.
  7. Add grated tomato and mix well.
  8. Add yoghurt and cook until oil separates.
  9. Add slit green chillies and dried fenugreek leaves. Give it a good mix. Cook until oil separates.
  10. Add fried paneer cubes and mix well. Cover and cook for 8-10 minutes over low flame or until you see oil on top of the curry.
  11. Add coriander leaves and switch off the flame. Serve hot with rice and roti.

Photo Guide

Roast besan (gram flour) in a pan for 2 minutes. Set aside.

Roast besan (gram flour) in a pan for 2 minutes. Set aside.

Coat paneer cubes with salt, turmeric powder and 1/2 teaspoon red chilli powder.

Coat paneer cubes with salt, turmeric powder and 1/2 teaspoon red chilli powder.

Shallow-fry the coated paneer cubes in some oil or ghee until golden brown.

Shallow-fry the coated paneer cubes in some oil or ghee until golden brown.

Heat 2 tablespoons oil and ghee each in a cooking pot. Add cumin seeds, dried red chillies, bay leaf, cinnamon, cloves, cardamom, and asafoetida.

Heat 2 tablespoons oil and ghee each in a cooking pot. Add cumin seeds, dried red chillies, bay leaf, cinnamon, cloves, cardamom, and asafoetida.

Sauté over low flame until cumin seeds turn golden brown.

Sauté over low flame until cumin seeds turn golden brown.

Add chopped onion.

Add chopped onion.

Cook until the onions turn golden brown.

Cook until the onions turn golden brown.

Add ginger-garlic paste and sauté until raw smell dissipates.

Add ginger-garlic paste and sauté until raw smell dissipates.

Add remaining red chilli powder, coriander powder, cumin powder and garam masala powder.

Add remaining red chilli powder, coriander powder, cumin powder and garam masala powder.

Scroll to Continue

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Add roasted besan.

Add roasted besan.

Mix well.

Mix well.

Add grated tomato.

Add grated tomato.

Mix well.

Mix well.

Add yoghurt and cook until oil separates.

Add yoghurt and cook until oil separates.

Add slit green chillies.

Add slit green chillies.

Add dried fenugreek leaves.

Add dried fenugreek leaves.

Give it a good mix. Cook until oil separates.

Give it a good mix. Cook until oil separates.

Add fried paneer cubes.

Add fried paneer cubes.

Mix well.

Mix well.

Cover and cook for 8-10 minutes over low flame...

Cover and cook for 8-10 minutes over low flame...

... or until you see oil on top of the curry.

... or until you see oil on top of the curry.

Add coriander leaves and switch off the flame.

Add coriander leaves and switch off the flame.

Serve hot with roti and rice.

Serve hot with roti and rice.

Amul Ghee (Clarified Butter)

© 2022 Rozlin

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