Paneer Masala

Recipe No: 241

Ingredients                                                   Serves 3

• Paneer……………….............4 oz/ 200 grams
• Oil…………………….............2 Tablespoons
• Turmeric Powder…..........1/4 Teaspoon
• Red Chilly Powder…........1 Teaspoon
• Coriander Powder…........1 ½ Teaspoons
• Garam Masala Powder….1/2 Teaspoon
• Heavy Cream…………….…1/2 Cup
• Kasoori Methi……………...1 Teaspoon
• Coriander leaves………….2 Tablespoons chopped
• Salt as needed

To blend

• Shallots sliced………..........1/2 Cup
• Ginger Garlic paste….......1 Teaspoon
• Almonds…………………......15
• Tomato chopped……........1/2 cup (I don’t use the seeds; it will increase the sourness)

Method of Preparation

1. Blend all the ingredients given in the ‘to blend’ section into a smooth paste using ¼ cup Water and keep aside till ready to be used.
2. Heat a tablespoon of Oil in a pan on medium high heat and fry the Paneer;  take them out; drain the excess Oil on a paper towel and keep them aside till ready to be used.
3. Add the rest of the Oil to the pan and saute the ground ingredients together with Turmeric Powder, Red Chilly Powder, Coriander Powder and Garam Masala Powder till Oil oozes out. (As we are not using too much Oil we can see only small droplets of Oil here and there.) Do stir continuously once the Masala starts to stick to the bottom.

4. Add 1 ½ Cups Water and Salt; let it boil thoroughly before adding the fried Paneer. Cover and cook for 6-8 minutes or till the gravy is reduced considerably. (Oil will float on top of the gravy when it is ready.)
5. Add Cream, Kasoori Methi (Do crush it between your palms) and Coriander Leaves. Add more Salt if necessary.
6. Mix well and let it start to simmer along the edges before switching it off.
7. Serve hot/ warm with Rice or any Indian style Flat breads.

Notes:

• It will be easy to grind the Almonds if you soak them in Warm Water. So I add Water together with the Almonds in the blender 10 minutes before adding all the other ingredients for grinding.
• Paneer will absorb only less Oil if fried in slabs rather than in cubes.
• Frying the Masala till the Oil oozes out is very important as it eliminates the raw taste and also gives a good flavor to the Curry.
• This curry tends to become thick as it sits. Keep that in mind while you adjust the level of the gravy. If in case it becomes thick add some hot Water to loosen it.
• Don’t avoid Kasoori Methi as it gives a special flavor that compliments Paneer very well  and are available in most of the Indian stores.
• In this recipe, I don't take skin off the Almonds as (I think) it adds to the color of the gravy.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…