This restaurant style Paneer Masala recipe is delicious, spicy and goes well with steamed rice, roti,
chapathi and naan. It’s a very famous and popular dish from Punjab, India. I have used simple
everyday spices to make this recipe simple yet flavoursome.
Ingredients
Part 1
200 gm paneer cut into cubes
1 capsicum (small) de-seed, sliced
1 onion sliced
1 tomato sliced
2 tbsp cashew nut paste (9 cashew nuts)
2 tsp oil
1 tsp unsalted butter/ghee
coriander leaves for garnish
Gravy (Part 2)
¼ cup tomato puree
2 onions (small to medium) chopped
1 tsp ginger chopped
1 tsp garlic chopped
1 green chilli chopped
1 tsp cumin seeds
1/2 tsp black pepper
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
½ tsp chilli powder (as per taste)
1/2 cup water
2 tbsp oil
Salt as per taste
Method
Part 2
1. Grind Onion, garlic, ginger and green chilli and keep aside.
2. Heat 2 tbsp oil in a pan, add cumin seeds and allow to splutter, then add the above
paste.
3. Fry till golden and translucent.
4. Add tomato puree, turmeric powder, chilli powder, coriander powder and black pepper.
5. Fry for few minutes and then add ½ cup of water.
6. Cook on low, covered till nice and glossy. Remove from flame.
Part 1
7. In another pan heat 2 tsp oil and1 tsp unsalted butter or ghee.
8. Add sliced onion, tomato, capsicum, garam masala and salt. Sauté on medium to high
flame.
9. Add paneer and fry for few minutes.
10. Then add the above gravy from Part 2 along with cashew nut paste. Stir fry for few
minutes on low and remove from flame.
11. Garnish with coriander leaves. Cover and allow the flavours to infuse.
12. Serve hot with steamed rice, roti, chapati or naan.
TM