Paneer Masala
Servings: 3 -4
Print Recipe
Ingredients
- 200 gms Paneer cubes
- 2 medium Onion chopped
- 1 small Capsicum cubed
- 2 small Tomato cubed
- 1 tbsp Chopped Ginger
- 1 tbsp Chopped Garlic
- 1 tsp Chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Pepper corns
- 1 small piece Cinnamon
- 3 Clove
- 3 Cardamom
- A pinch Jeera
- 6 Cashew
- 1/2 tsp Poppy seeds optional
- Oil
- Salt
Instructions
- Soak cashew & poppy seeds in 2 tbsp hot water for 10 minutes & grind into a smooth paste. Heat oil in a pan and fry ingredients from ginger-jeera. Once it is fried, allow it to cool. Grind the cooled ingredients with 1-2 tbsp of water to a coarse paste.
- In the same pan saute onion & capsicum till it becomes soft. Add the ground masala and combine well. When oil starts appearing, add tomato pieces and cook. When tomato becomes soft add paneer cubes, mix everything. Add 1/2 - 1 cup hot water and cover and cook for 5-7 minutes on low-medium flame. Once the gravy becomes thick add cashew paste and cook for 2 more minutes. Serve hot with roti/rice.
Notes
Suggested improvements:
Fry the paneer cubes before adding to the gravy.
Add 1 tsp of butter or ghee before adding tomatoes and in the end before adding cashew paste.
Add tomato puree instead of raw tomatoes.
Add 1 tsp of butter or ghee before adding tomatoes and in the end before adding cashew paste.
Add tomato puree instead of raw tomatoes.
