Paneer Masala

Paneer Masala 

This paneer masala is a frequently occuring paneer dish in our house. My daughter loves paneer in any form. Of course we too love paneer. This is the easiest version of paneer masala. This is a fool proof recipe.. it can never go wrong ! In this recipe I use the store bought masala powder - Kitchen King by Everest, which completes the recipe. So, it is quicker than other paneer dishes and it gives this dish a restaurant taste. Give it a try to know it. The list of ingredients might be long, but most of them will be there in your kitchen shelves. Lets jump to the recipe.

For more sidedish/chutney recipe click  - Sidedish / chutney

Ingredients:

• Paneer - 200 grams
• Onion - 2 medium
• Tomato - 2 big
• Garlic - 5 medium cloves
• Ginger - 1inch piece
• Chillie powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Sugar - 1 to 2 teaspoons
• Tomato ketchup - 2 teaspoons
• Kasoori methi (dry fenu greek leaves) - 2 teaspoons
• Kitchen King - Everest masala powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Cream - 1 tablespoon
• Salt to taste
• Coriander leaves - to garnish
• Oil - 2 tablespoons

Procedure:

• If you buy the paneer from shops, cut them and wash them and keep aside.
• Finely chop the onion and tomato.
• Crush the ginger-garlic in mortar and pestle and keep ready.
• Heat oil in a kadai and add the onion and saute it till brown.

• Add the crushed ginger-garlic to the sauteed onion. Mix well.

• Once the raw smell of the ginger garlic is gone, add the tomatoes.

• Add little salt to quicken the sauteing process. 
• Add the turmeric powder, chilli powder, coriander powder, salt and garam masala and saute well till oil separates. Add sugar too and saute.

• Once oil separates, add 1 and 1/2 cups to 2 cups water and let it come to boil. 
• Then add the ketchup and stir.
• Add the paneer pieces while the gravy is boiling. 

• Let it boil till the gravy thickens. 
• Crush the kasoori methi in between your palms and drop it in the thickening gravy. (If it is not dry and crispy to get crushed in between your palms, then roast it slightly in low heat in a small pan. Since they are already dried, be very careful while roasting so as it will get burnt very easily. Let it cool, then crush it in between your palms now.)

• Add the Kitchen King masala and let it boil till it reaches your required consistency.

• Add cream just before turning off the stove and stir. 

• Drizzle with little cream before serving.

Serve this paneer masala with roti/naan/pulav.

Happy cooking !!