Paneer Masala

"This Paneer Masala is your answer—layers of whole spices, tomato-onion gravy, and a final flourish of kasuri methi, green chilies, and ginger juliennes. Pair it with hot rotis, naans, or even jeera rice, and you’ve got a meal that feels straight out of your favorite roadside eatery.Spice & Roast the Paneer: Toss paneer cubes with turmeric, chili, pepper, and salt. In a hot pan, melt ghee, sear the cubes until golden on all sides, then set them aside. Temper Whole Spices: In the same kadai, heat oil and ghee. Crackle cinnamon, cardamoms, cloves, star anise, bay leaf, and shahi jeera until aromatic. Build the Gravy: Add chopped onions and sauté until deep brown. Stir in ginger–garlic paste until the raw aroma dissipates. Mix in turmeric, chili, cumin, coriander, and besan—coat the onions and toast for a minute. Tomato & Curd Magic: Pour in tomato puree, simmer 10 minutes until oil separates. Lower the heat and whisk in curd continuously to avoid curdling. Season with garam masala, sugar, and a pinch of salt. Add water and simmer for 5 minutes. Finish & Garnish: Return the seared paneer to the pan, sprinkle crushed kasuri methi, slit green chilies, and ginger juliennes. Stir gently for a minute, then top with chopped coriander leaves. "

Preparation Time5 min

Cooking Time35 min