Paneer Masala Recipe (Restaurant-Style)
Get ready to tantalize your taste buds with the flavours of the Paneer Masala Recipe! This quintessential North Indian dish is a feast for both the eyes and the palate. The aroma of spices and the texture of paneer makes this dish a favourite for vegetarian foodies.
Whether you’re a die-hard fan of Indian cuisine or looking to try something new, try Paneer Masala is a dish. It is sure to leave you craving for more.
One of the best things about the Paneer Masala Recipe is its versatility. It can enjoy as a main course with rice or naan, or as a side dish to other Indian delicacies. It’s also a great option for vegetarian or vegan diners. Because paneer is a great source of protein and can be substituted for meat in many dishes.
In addition, making Paneer Masala Recipe at home is easier than you might think. The key is to use high-quality spices and fresh ingredients to create a dish that is bursting with flavour.
From toasting whole spices to simmering the masala, the process of the Paneer Masala Recipe is a labour of love. It will reward you with an unforgettable dish.
So, if you’re looking to spice up your dinner routine, why not give Paneer Masala Recipe a try? Whether you’re an experienced cook or a beginner in the kitchen, this dish is sure to impress your taste buds. It leaves you craving for more.
Therefore, get your apron on, and let’s dive into the recipe for this delicious masterpiece!
What Is Paneer Masala Recipe?
Paneer Masala Recipe is a popular North Indian dish made with paneer, a type of Indian cheese. And a blend of aromatic spices and herbs. The dish prepares by sautéing onions and garlic in oil or ghee until they are soft and translucent. Then, a blend of spices such as turmeric, cumin, garam masala, and chilli powder is added to the mixture. Then cooked until fragrant.
After that, diced tomatoes and tomato puree are added to the mixture. And cooked until they form a thick and flavourful sauce. Finally, the paneer cubes are added to the sauce and cooked until heated through and coated in the masala.
There are many variations of the Paneer Masala Recipe. And the recipe can adapt to suit different tastes and preferences. For instance, some recipes may include vegetables such as peas, or potatoes. While others may use different combinations of spices and herbs.
Paneer Masala is served with hot rice, naan bread, or roti. It is a popular dish in Indian restaurants around the world. And can cook at home for a delicious and satisfying meal.
Why This Recipe Works
Paneer Masala Recipe works for several reasons. First, paneer, the main ingredient in the dish, has a mild and creamy flavour. It pairs well with the bold and spicy flavours of the masala. The soft and chewy texture of paneer also provides a nice contrast to the rich and flavourful sauce.
In addition, a blend of spices and herbs is used, such as cumin, turmeric, garam masala, and chilli powder. It creates a complex and delicious flavour profile that is unique to Indian cuisine. The spices should toast and cook until fragrant. It brings out their natural flavours and aromas. After that, combine with the other ingredients to create a rich and flavourful sauce.
Finally, the dish is versatile. It can adapt to suit different tastes and preferences. Made with a variety of vegetables, for instance, bell peppers, peas, or potatoes. In addition, it can adjust to be spicier or milder depending on personal preference. This versatility makes it a popular dish for vegetarians and vegans. For those who are looking for a satisfying and flavourful meal.
Ingredients Required To Make Paneer Masala Recipe
Here is the list of ingredients required to make the Paneer Masala Recipe:
- 18-20 Raw cashews: An essential ingredient in the gravy, raw cashews provide a delicate sweetness to the tomatoes. They also contribute to the creamy and glossy texture of the dish.
- 2 Cups Tomatoes: Crucial for the makhani sauce, it’s important to choose ripe, sweet, high-quality tomatoes. If ripe tomatoes are not available, canned whole tomatoes can be used, which often offer a more flavorful alternative to tomato puree when blended.
- 2 Tablespoons Butter: The perfect amount of butter in this Paneer Masala Recipe adds richness and a buttery taste to the curry. While it adds a touch of indulgence, the quantity is moderate to maintain balance.
- 200-250 gm Paneer: The success of the dish heavily relies on the quality of the paneer. Tender, juicy paneer cubes coated in a silky, buttery tomato sauce make a delightful combination.
- 2-3 Tablespoons Cream: Cream is added to the cashew paste to thicken the sauce and provide richness to the Butter Paneer. For a vegan option, coconut cream can be used, but it might slightly alter the flavour. Adjust the quantity of cream to achieve the desired consistency.
- Spices and Herbs as needed: This recipe calls for a few essential spices and herbs. Red chilli powder is preferred for its beautiful orange tone, but cayenne pepper can be used as a substitute. Garam masala powder is another key spice. Kasuri methi enhances the flavour, but it can be omitted if unavailable. Garnish with fresh coriander leaves.
Tools Required to Make Paneer Masala Recipe
To make Paneer Masala, you’ll need a few essential kitchen tools and utensils:
- Cutting board and knife: you’ll need a sturdy cutting board and a sharp knife. This is to chop onions, garlic, and other vegetables.
- Non-stick pan: A non-stick pan or kadhai is ideal for cooking Paneer Masala. It should be large enough to accommodate all the ingredients. It should have a thick bottom to prevent burning.
- Spatula: A spatula or a wooden spoon to stir the ingredients in the pan. And prevent them from sticking to the bottom.
- Blender or food processor: You may need a blender or a food processor to make a smooth tomato puree. It is an essential ingredient in Paneer Masala.
- Spices: you’ll need a variety of spices to make Paneer Masala. Including cumin, coriander, turmeric, garam masala, and chilli powder. A spice grinder or pestle may be needed to grind whole spices, such as cumin seeds and coriander seeds.
- Measuring cups and spoons: Cups and spoons are essential for measuring ingredients.
- Mixing bowls: Bowls are useful for mixing the spices and marinating the paneer cubes.
- Serving dish: Once the Paneer Masala cooks, you’ll need a serving dish to present to your guests.
Paneer Masala Recipe
Make restaurant-style Paneer Masala at home with our recipe. Bite into soft paneer cubes that are in a rich, creamy, mildly spiced gravy.
Servings: 4 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Course: Main Course Cuisine: North Indian Calories: 307 kcal
Preparation:
Start by soaking a small handful of cashews in a cup of hot water for twenty to thirty minutes.
After that, prepare the rest of the ingredients. Chop the tomatoes, cut the paneer and crush three to four garlic cloves.
Make the paste of ginger mixed with garlic by grinding the crushed garlic cloves with one inch of ginger until you get a satisfying paste. Set the paste aside.
After soaking, drain the cashews and transfer them to a blender. Add 2 to 3 teaspoons of fresh water. Set aside the cashew paste.
Blend the chopped tomatoes in the same blender to get a smooth tomato puree. No need to wash the blender between steps.
Making Tomato Gravy:
Heat a heavy pan with a thick bottom over low to medium heat. Add 2 teaspoons of butter to the pan. You can also use 1-2 tablespoons of oil to prevent the butter from browning.
Combine a bay leaf to the pan and cook for a few seconds until fragrant. Add 1 teaspoon of ginger-garlic paste. Sauté for ten seconds until the raw aroma disappears.
Add the tomato puree to the pan and combine it with the butter. Cook the tomato puree on low to medium heat, stirring occasionally. Cover the pan with a lid if the puree bubbles during cooking.
Simmer the puree for 5-6 minutes. Add a teaspoon of red chilli powder or other powder. Sauté until the butter starts to separate from the sides of the pan and the tomato puree becomes a thick paste.
Mix the paste of cashew and continue to sauté on low heat until the masala is cooked, and the cashew paste blends in. Stir continuously during this process.
Making Paneer Masala:
Add a cup of water to the masala and mix well. Allow the curry to simmer and come to a boil on low to medium heat. Stir occasionally.
After 2 to 3 minutes, combine ginger with the gravy. Add 1-2 slit green chillies, salt, and sugar (as needed, depending on the tartness of the tomatoes).
After simmering for a few more minutes, mix the paneer. Stir gently to combine. If the paneer needs more cooking, keep the heat on low until it heats through.
Add 1 teaspoon each of garam masala and crushed dried fenugreek leaves to the gravy. Stir in 1 tablespoon of heavy whipping cream or 3 to 4 tablespoons of light cream until well combined.
Serve the Paneer Masala hot, garnished with remaining ginger julienne and coriander leaves. You can also add a splash of milk or butter while serving for extra richness. Enjoy your delicious Paneer Masala.
Paneer Masala Recipe: Nutritional Information
Calories 307
Calories from Fat 243
Fat 27 g
Saturated Fat 15 g
Cholesterol 66 mg
Sodium 493 mg
Potassium 221 mg
Carbohydrates 9g
Fiber 2g
Sugar 4 g
Protein 9g
Vitamin A 1066IU
Vitamin C 14 mg
Calcium 255 mg
Iron 1 mg
Magnesium 28 mg
Phosphorus 63 mg
Zinc 1 mg
Tips To Make The Best Paneer Masala Recipe
The following are the tips that help to make Paneer Masala Recipe:
- Use fresh paneer: Fresh paneer is softer. It will absorb the flavours of the masala better than older, firmer paneer.
- Use fresh spices: Use fresh ground spices instead of store-bought pre-ground spices. This will make a huge difference in the flavour of the masala.
- Use ripe tomatoes: Ripe tomatoes will give a sweet and tangy flavour to the gravy. However, avoid using unripe tomatoes as they will give a sour taste.
- Don’t skimp on the oil: Paneer Masala requires a decent amount of oil to cook the onions and spices. Don’t skimp on the oil, as it will affect the taste of the dish.
- Let it simmer: After adding the paneer cubes, let the masala simmer for a few minutes. So that the paneer absorbs the flavours of the gravy.
- Garnish with fresh coriander: Garnish the Paneer Masala with fresh coriander leaves. It is for a burst of freshness and flavour.
Storing & Freezing
Storing and freezing Paneer Masala can help you save time and effort in preparing meals. Here are some tips for storing and freezing Paneer Masala:
Storing:
Refrigerate the Paneer Masala in an airtight container immediately. Do it after it has cooled down to room temperature.
After that, Store it in the refrigerator for up to 3-4 days. After that, the quality and taste of the dish may deteriorate.
Freezing:
Allow the Paneer Masala to cool down to room temperature.
Transfer the Paneer Masala to a freezer-safe container. Leave some space at the top to allow for expansion.
Also, seal the container with a lid or plastic wrap.
Thawing and Reheating:
Thaw the frozen Paneer Masala in the refrigerator overnight. Or at room temperature for a few hours.
Heat the Paneer Masala on a low flame in a pan. Add a little water or cream to adjust the consistency and prevent the dish from sticking to the bottom of the pan.
Once heated, garnish with fresh coriander leaves and serve hot.
Moreover, by following these tips, you can store and freeze Paneer Masala with ease and enjoy it whenever you want.
FAQs
What To Do If Paneer Becomes Hard After Cooking?
If this happens, there are a few things you can do to soften the paneer. First, you can soak the paneer in hot water for 15-20 minutes, which will help to make it more tender. Or, you can microwave the paneer for a few seconds, boil it in milk, or add it to the gravy.
After that, let it simmer for a few minutes to allow it to absorb the flavours and become more tender. It’s also worth checking the quality of the paneer. Because old or low-quality paneer can become hard easier. By using this, you can ensure that your paneer dishes are always soft and delicious.
Should Paneer Be Boiled Before Cooking?
It is not necessary to boil paneer before cooking it. But some recipes may call for the paneer to blanch or soak in hot water to make it softer or to remove excess salt.
In addition, if you are using fresh paneer, you can use it in your recipe without boiling it. Yet, if you find that the paneer is too hard or dense, you can soak it in hot water for 15-20 minutes before using it. This will make the paneer softer and easier to work with.
How Long Does Paneer Need To Cook?
Paneer is a versatile ingredient used in various Indian dishes. And the cooking time required for paneer can depend on the specific recipe. Generally, if you are frying paneer cubes, it should take around 3-4 minutes per side to cook. It is until they become golden brown and crispy. However, If you are making a curry or a dish that requires paneer simmered in a sauce, the cooking time can range from 10-15 minutes to 30 minutes. It depends on the recipe and the desired texture of the paneer.
Should We Wash Paneer Before Cooking?
It is not necessary to wash the paneer before cooking it. But, if you feel that the paneer has a salty taste, you can soak it in hot water for 10-15 minutes. Do it before using it to remove any excess salt.
Fresh paneer purchased from a reputable source is clean and safe to use without washing. Yet, if you have any concerns about the hygiene of the paneer, you can rinse it with cold water. Above all, pat it dry with a paper towel before using it in your recipe.
What Happens If Paneer Is Not Kept In Fridge?
Paneer is a fresh cheese made from milk, and it should refrigerate to prevent spoilage. If the paneer is not kept in the fridge, it can spoil fast, especially in hot and humid weather.
However, when paneer is left at room temperature, it can become contaminated with bacteria. It can lead to food poisoning. The growth of bacteria can cause the paneer to develop an unpleasant smell, slimy texture, or mould. Consuming spoiled paneer can lead to foodborne illnesses. Such as vomiting, diarrhoea, and stomach cramps.
How Does Paneer Not Melt?
The reason why paneer does not melt is due to its unique texture and low moisture content. When the milk curdled and the cheese formed, the whey drained off, leaving behind a solid mass of cheese. This process results in a cheese with a dense and firm texture that does not melt easier.
In Conclusion
Paneer Masala is a classic Indian dish. It gained popularity around the world due to its delicious taste and rich flavours. This vegetarian dish features paneer, which is a type of Indian cheese made from curdled milk. Paneer is a versatile ingredient cooked in a variety of ways. This is what makes it a favourite among vegetarians and meat lovers alike.
This recipe for Paneer Masala is easy to follow. It contains simple ingredients that are ready and available in most kitchens. The key to making a delicious Paneer Masala is to use fresh paneer and quality spices. The mix of spices used in this recipe, for instance, cumin, coriander, and turmeric, creates flavours. It will leave you craving for more.
The recipe calls for cooking the paneer cubes in a tomato-based gravy. Accompanied by onions, garlic, and ginger, creating a rich and creamy texture. The addition of cream or yoghurt at the end gives the dish a smooth and silky consistency. However, The dish can be spicy or mild. It depends on your preference, by adjusting the amount of chili powder used.
Additionally, Paneer Masala serves a variety of Indian bread. For instance, naan, roti or paratha, or with steamed rice for a complete meal. The dish can cook in advance and reheat before serving. It makes an excellent option for parties or gatherings.
Give this recipe a try and impress your friends and family with your cooking skills.
Did you enjoy this recipe? Which is your favourite paneer dish? Let us know in the comments section below!
Paneer Masala Recipe (Restaurant Style)
Ingredients
- 10-20 Raw cashews
- 2 cups Tomatoes
- 2 tbsp Butter
- 200-250 g Paneer
- 2-3 tbsp Cream
- Spices and Herbs
Instructions
Preparation:
- Start by soaking a small handful of cashews in a cup of hot water for twenty to thirty minutes.
- After that, prepare the rest of the ingredients. Chop the tomatoes, cut the paneer and crush three to four garlic cloves.
- Make the paste of ginger mixed with garlic by grinding the crushed garlic cloves with one inch of ginger until you get a satisfying paste. Set the paste aside.
- After soaking, drain the cashews and transfer them to a blender. Add 2 to 3 teaspoons of fresh water. Set aside the cashew paste.
- Blend the chopped tomatoes in the same blender to get a smooth tomato puree. No need to wash the blender between steps.
Making Tomato Gravy:
- Heat a heavy pan with a thick bottom over low to medium heat. Add 2 teaspoons of butter to the pan. You can also use 1-2 tablespoons of oil to prevent the butter from browning.
- Combine a bay leaf to the pan and cook for a few seconds until fragrant. Add 1 teaspoon of ginger-garlic paste. Sauté for ten seconds until the raw aroma disappears.
- Add the tomato puree to the pan and combine it with the butter. Cook the tomato puree on low to medium heat, stirring occasionally. Cover the pan with a lid if the puree bubbles during cooking.
- Simmer the puree for 5-6 minutes. Add a teaspoon of red chilli powder or other powder. Sauté until the butter starts to separate from the sides of the pan and the tomato puree becomes a thick paste.
- Mix the paste of cashew and continue to sauté on low heat until the masala is cooked, and the cashew paste blends in. Stir continuously during this process.
Making Paneer Masala:
- Add a cup of water to the masala and mix well. Allow the curry to simmer and come to a boil on low to medium heat. Stir occasionally.
- After 2 to 3 minutes, combine ginger with the gravy. Add 1-2 slit green chillies, salt, and sugar (as needed, depending on the tartness of the tomatoes).
- After simmering for a few more minutes, mix the paneer. Stir gently to combine. If the paneer needs more cooking, keep the heat on low until it heats through.
- Add 1 teaspoon each of garam masala and crushed dried fenugreek leaves to the gravy. Stir in 1 tablespoon of heavy whipping cream or 3 to 4 tablespoons of light cream until well combined.
- Serve the Paneer Masala hot, garnished with remaining ginger julienne and coriander leaves. You can also add a splash of milk or butter while serving for extra richness. Enjoy your delicious Paneer Masala.
Notes
- Use fresh paneer: Fresh paneer is softer. It will absorb the flavours of the masala better than older, firmer paneer.
- Use fresh spices: Use fresh ground spices instead of store-bought pre-ground spices. This will make a huge difference in the flavour of the masala.
- Use ripe tomatoes: Ripe tomatoes will give a sweet and tangy flavour to the gravy. However, avoid using unripe tomatoes as they will give a sour taste.
- Don't skimp on the oil: Paneer Masala requires a decent amount of oil to cook the onions and spices. Don't skimp on the oil, as it will affect the taste of the dish.
- Let it simmer: After adding the paneer cubes, let the masala simmer for a few minutes. So that the paneer absorbs the flavours of the gravy.
- Garnish with fresh coriander: Garnish the Paneer Masala with fresh coriander leaves. It is for a burst of freshness and flavour.
