Indian food boasts of a wide selection of vegetarian food. In addition to including plenty of vegetables, Indian food also makes use of dairy-based ingredients.
Here is one such curried preparation that is native to the northern part of India, but is loved and relished by people around the world. Paneer curry masala is essentially a dish consisting of tomato and onion based gravy to which large paneer cubes are added. It’s pretty simple to prepare and over the years people have created many versions of this dish that suit their palette. So, recipes such as paneer butter masala, kadhai paneer, paneer kofta, paneer makhani, paneer korma, etc. are branched out versions of this classic Indian preparation.
To prepare paneer curry masala we recommend you to use good quality spices and not the ones which are close to the expiry date as the essential oils in this dish lends the exotic flavor and aroma that makes this dish so much special. According to the Indian cooking standards, this dish is pretty simple to prepare as you require some of the basic ingredients that are part of a typical Indian masala box.
Besides that, you need another simple gadget which is essential in every Indian household. Here we are talking about mortar and pestle, which is another simple gadget used to crush various spices and herbs. We recommend you to check this post on TheDaringKitchen.com to find reviews on the latest mortar and pestles available. Visiting this link will save your energy as you don’t have to hop from store to store in search of this device that helps to make Indian cooking so much convenient.
Now that you even have the gadgets in place here is how you can prepare paneer curry masala!
Paneer Curry Masala
- Cooking Pan with Lid
- Mortar and Pestle
- Chopping Board
- 2 tbsp Ghee (Clarified Butter)
- 200 grams Paneer cut into cubes (cottage cheese)
- 1 nos. Onion ground to a fine paste (large size)
- 2 nos. Tomato ground to a fine paste (large size)
- 2 tsp Coriander Powder
- 1½ tsp Garam Masala powder or hot spice powder
- ¾ tsp Cumin ground
- 4 cloves Garlic peeled & minced
- 1 inch Ginger peeled & minced
- ¾ tsp Kashmiri Red Chili Powder
- Salt as per taste
- Paste onion and tomatoes separately and keep them in a separate bowl.
- Cut the paneer into cube shape and keep it aside.
- Heat ghee in a cooking pan and add onion paste to it.
- Cook onions, until they turn brown in color and oil, start to separate from the pan.
- Stir in tomato paste and then cook it with onions until the mixture turns maroon in color and again oil starts to separate.
- Meanwhile, crush ginger and garlic together to a nice paste using mortar and pestle.
- Add this ginger garlic paste to the pan and cook them for a minute with the onion-tomato mixture.
- Add ground cumin, garam masala, coriander powder, turmeric powder, salt, and chili powder to the cooking pan.
- Stir the mixture for about 10 seconds and then pour 1½ cups of water into it.
- Let the water boil for about 2 to 3 minutes or until the gravy thickens.
- Stir in paneer cubes and simmer the curry for 2 minutes.
- Garnish with fresh coriander, serve, and enjoy!
You may like these recipes:
- Authentic Shahi Aloo Dum Recipe
- Chana Masala Recipe
- Lauki Kofta Recipe
- Shahi Chole Recipe
- Radhaballavi Recipe
- Navratna Pulao
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This is a guest post from TheDaringKitchen, by Ligia Lugo.