Paneer Masala Curry Recipe | Super Recipe for Paneer Masala Curry
Punjabi Dhaba Style Paneer Masala Curry Recipe is for a North Indian paneer curry with aromatic flavours of spices and paneer or cottage cheese cubes. It is a unique preparation common to roadside restaurants or dhabas in India.
Ingredients
- 400 gram Paneer / Cottage Cheese
- 4 piece Pyaz / Onion Medium sized
- 4 piece Tamatar / Tomato Medium sized
- 200 gram Dahi / Yoghurt Beaten
- 2 teaspoon Dhaniya / Coriander powder
- 0.5 teaspoon Jeera / Cumin powder
- 2 teaspoon Kashmiri red chilli powder
- 0.5 teaspoon Red chilli powder
- 2 teaspoon Besan / Gram flour
- 1 teaspoon Garam masala powder
- 3 piece Dry Red Chilli
- 7 piece Black Peppercorns
- 1 inch Cinnamon
- 1 piece [Bay leaf]
- 5 piece [Green cardamom]
- 1 piece [Black cardamom]
- 5 piece [Cloves]
- 1 tablespoon [Ginger garlic paste]
- 0.5 tablespoon Kasuri methi
- 0.5 teaspoon Turmeric powder
- 4 tablespoon [Ghee] / Clarified Butter
- 0.5 teaspoon Namak / Salt
- 1.5 cup Pani / Water
Instructions
- Get your ingredients ready.
- Chop the onions, puree the tomatoes and cut paneer into 1" cubes.
- Heat ghee in a frying pan or a Kadai on medium to high flame.
- Add whole spice including bay leaf, green & black cardamom, cinnamon, cloves, black peppercorns & dried red chillies to the pan.
- Saute for a few seconds till spices are fragrant.
- Add finely chopped onion and fry them till light brown.
- Then, add turmeric powder and ginger garlic paste and fry them for 2-3 min.
- Add beaten yoghurt (dahi) and lower the flame. Stir it continuously and fry them till oil separates from it.
- Add the tomato puree with salt and mix it.
- Cook very well till oil gets separated from the masala. (Around 5 minutes)
- Add ground spices like coriander powder, red chilli powder, Kashmiri chilli powder, besan, cumin powder and garam masala. Mix it well and cook for 1-2 min.
- Add water to the masala, mix it and cover with a lid.
- When it comes to boil add cubes of paneer and cook it further till the gravy thickens. (Around 5-7 min)
- Add hand crushed kasuri methi to the gravy and mix it well.
- Serve hot.