Paneer Masala dabha Style Curry Recipe
Paneer Masala is a North Indian easy-to-make curry where paneer cubes are simmered in spicy gravy. It can be paired with Indian bread or rice. It is a great recipe for Indian-style parties, festivals, and special events like birthdays, anniversaries, or family get-togethers.
Creamy Paneer Masala is bursting with aromatic spices and luscious tomato-based gravy. Paneer Masala is a true celebration of the beloved paneer. Whether you’re a seasoned chef or a cooking enthusiast, this recipe promises a delightful culinary experience. Let’s dive into the ingredients and step-by-step instructions to create this mouthwatering masterpiece. This paneer curry is protein-rich, creamy, and rich and pairs well with almost all Indian bread, especially with parantha and Roti. I sometimes even serve it with steamed rice.
You can easilyĀ double or tripleĀ the recipe as per your requirements.
For more recipes from this blog, you might also like please check:
Paneer peda
Malai Peda
Chana Sundal
Chana Masala
Methi Malai Paneer
Mushroom Matar Malai
Methi Matar Malai
Palak Paneer
š„ Watch the Paneer Masala Recipe Video
šæIngredients for Paneer Masala Recipe.
To Marinate The Paneer
Paneer: You can use homemade paneer or store-bought paneer to make this curry.
Spices: Paneer is marinated with a few ingredients, such as coriander powder, salt, garam masala, turmeric powder, mustard oil and red chilli powder.
For The Curry
Curd Preparation: For you will need fresh curd, and regular spices like turmeric powder, garam masala, coriander powder, Kashmiri red chilli, fennel powder and cumin powder.
Oil & Ghee ā I have used oil and ghee to make this paneer masala curry. You can also make this paneer curry in mustard oil, butter or olive oil.
Whole Spices ā You will need a few Indian spices such as green cardamom, cloves, black peppercorns, bay leaf cinnamon and cumin seeds.
Spice Powders ā We will need some of the everyday Indian spice powders such as coriander powder, cardamom powder, cumin powder and salt.
Tomato ā Tomato is added to make the base, along with onions and ginger garlic paste.
Kasuri Methi ā Kasuri Methi adds a very touch to this curry, do not miss it.
Others ā You will also need onions, grated ginger garlic, green chillies, and cilantro (fresh coriander leaves).
FAQ Related to Paneer Masala
No, they are distinct dishes with unique characteristics:
Paneer Masala:
Refers to a variety of paneer-based dishes with a spiced tomato-based gravy.
It is a general term and can include different regional variations.
Paneer Tikka Masala:
Involves marinating paneer cubes in a spiced yoghurt mixture and grilling or baking them until they have a smoky flavour (“tikka”).
The tikka pieces are then simmered in a rich tomato-based masala gravy.
Paneer Butter Masala:
Features paneer cubes in a creamy and mildly sweet tomato and cashew nut-based gravy.
Known for its luxurious taste due to the use of butter and cream.
Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.
Follow these simple steps to make homemade paneer:
Boil the Milk:
Pour the whole milk into a heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
Add Lemon Juice or Vinegar:
Once the milk comes to a boil, reduce the heat to low. Add the lemon juice or white vinegar gradually while stirring the milk continuously.
Separate Curds and Whey:
As you add the acidic agent, the milk will begin to curdle. Continue stirring until you see the whey separating from the curds. This usually takes a few minutes.
Strain the Curds:
Place a piece of cheesecloth or a thin cotton cloth over a colander or a fine mesh strainer. Put the strainer over a bowl to collect the whey.
Drain and Rinse:
Pour the curdled milk into the cheesecloth-covered strainer. Allow the whey to drain, and then gather the ends of the cloth to form a pouch. Gently press to remove excess whey.
Shape the Paneer:
Place the bundled curds on a flat surface and shape it into a block or disc. You can place a heavy object on top to aid in shaping and draining further.
Chill and Set:
Allow the paneer to set for about 1-2 hours. If you want a firmer texture, you can refrigerate it for a longer period.
Cut and Use:
Once set, unwrap the paneer and cut it into cubes or desired shapes. Your homemade paneer is now ready to be used in various recipes!
Suggestions and Tips
- You can add unsweetened heavy cream to the paneer masala gravy or cashew nut paste for a richer flavour.
- Marination Time: Marinate the paneer cubes in yoghurt and spices for at least 30 minutes. This allows the flavours to penetrate the paneer, resulting in a more flavorful dish.
- Use Thick Yogurt: Opt for thick yoghurt for gravy. It adds creaminess to the dish.
- Control Spice Levels: Adjust the amount of red chilli powder and green chillies according to your taste preferences. If you prefer a milder dish, reduce the quantity of spices.
- Balanced Flavors: Aim for a balance of flavours by adjusting the amount of salt, spices, and tanginess from the tomatoes and yoghurt. Taste the dish as you cook and make adjustments accordingly.
- Creaminess: For a creamy texture, you can fresh cream or coconut cream towards the end of cooking. This enhances the richness of the gravy and
storage suggestions for carrot raita
Freezing (for extended storage):
- If you plan to store paneer masala for a longer period, consider freezing it.
- Freeze the curry without adding paneer in an air-tight container or use freezer-safe bags.
- Once ready to serve, thaw it overnight in the refrigerator, reheat it in a pan or microwave, add freshly fried paneer pieces, and serve hot.
- Freeze for up to 1-2 months.
Refrigeration:
- Allow the paneer masala to cool to room temperature before storing.
- Transfer the curry to an airtight container to prevent odours from permeating the dish.
- Store in the refrigerator for up to 2-3 days.
Reheating:
- Reheat on the stovetop or in the microwave until thoroughly warmed.
- Stir occasionally to ensure even heating.
- If you think it has become a little dry, add a little water, mix it well, and heat until nice and warm.
Avoid Overcooking Paneer: Paneer tends to become rubbery when overcooked or reheated multiple times. To preserve its texture, avoid prolonged cooking during reheating.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
š©āš³Paneer Masala Recipe (with Step-by-Step Photos)
- In a large bowl, combine Paneer, chilli powder, coriander powder, salt, garam masala, turmeric powder and mustard oil to create the marinade.
- Allow it to marinate for at least 30 minutes to let the flavours infuse.
- Heat oil or ghee in a pan and gently fry the marinated paneer cubes until they develop a golden-brown colour. Remove and set aside.
- In a bowl, combine all the ingredients(turmeric powder, garam masala, coriander powder, Kashmiri mirch powder, fennel powder, cumin powder and curd ) all the ingredient and whisk them well and keep them aside.
- In the same pan add whole spices(bay leaf, cinnamon, green cardamom, clove, pepper and cumin seeds) and sautƩ until they splutter.
- Add chopped onions and cook until it become translucent.
- Now add salt, grated ginger &garlic and saute for 1-2 minutes.
- Now add green chilli.
- Add coriander powder, pepper powder, cardamom powder and saute well.
- Add chopped tomato and cook until the oil starts to separate.
- Now Add whisked curd and cook until the oil starts to separate from the sides of the pan (3-4 minutes), stirring frequently.
- Add 1 cup of water and fried paneer pieces, and mix well. Cook for 5-8 minutes over low flame. stir a few times in between.
- Finally, add kasuri methi and coriander and mix well.
- Serve hot with roti or paratha.
Paneer Masala Recipe
Materials
For Marination
- 200 gm paneer
- chilli powder as required
- 1/2 tsp coriander powder
- 1/4 tsp Salt
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder
- 1 tsp mustard oil
CURD PREPARATION
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/4 tSP coriande powder,
- 1/4 tsp Kashmiri red chilli, powder
- 1/4 tsp fennel powder
- 1/4 tsp cumin powder
- 1/2 cup plain curd
For Curry Preparation:
- 2 tsp oil or butter
- 2 no bay leaf
- 1/2 inch cinnamon stick
- 2 cardamom pods
- 2 cloves
- 6-8 peppercorns
- 1 tsp cumin powder
- 2 medium onion, chopped
- salt to taste
- 1 tsp ginger garlic grates/paste
- 2 green chilli chopped
- 1/2 tsp coriander powder
- 1/4 tsp pepper powder
- 1/4 tsp cardamom powder
- 2 tomato chopped/grated/pure
- 1 tsp Kasuri methi crushed
- 2 tbsp coriander chopped
Instructions
Paneer Marinade:
- In a large bowl, combine Paneer, chilli powder, coriander powder, salt, garam masala, turmeric powder and mustard oil to create the marinade.
- Ensuring each piece is well-coated.
- Allow it to marinate for at least 30 minutes to let the flavors infuse.
CURD PREPARATION
- In a bowl, combine all the ingredients(turmeric powder, garam masala, coriander powder, Kashmiri mirch powder, fennel powder, cumin powder and curd ) all the ingredient and whisk them well and keep them aside.
Cooking the Paneer:
- Heat oil or ghee in a pan and gently fry the marinated paneer cubes until they develop a golden-brown colour. Remove and set aside.
Making the Gravy:
- In a same pan add whole spices(bay leaf, cinnamon, green cardamom, clove, pepper and cumin seeds) and sautƩ until they splutter.
- Add chopped onions and cook until it become translucent.
- Now add salt, grated ginger &garlic and saute for 1-2 minutes.
- Add green chilli, coriander powder, pepper powder, cardamom powder and saute well.
- Cook for a few minutes until the spices are fragrant.
- Add chopped tomato and cook until the oil starts to separate.
- Add whisked curd and cook until the oil starts to separate from the sides of the pan (3-4 minutes), stirring frequently.
- Add 1 cup of water and fried paneer pieces, and mix well. Cook for 5-8 minutes over low flame. stir a few times in between.
- Finally, add kasuri methi and coriander and mix well.
- Check for salt and add more if needed.
- Serve hot with roti or paratha.
Notes
Variations:
- Methi Paneer Masala: Add fenugreek leaves to the gravy for a slightly bitter and aromatic flavour.
- Shahi Paneer Masala: Make the dish richer and creamier by adding cashew paste or almond paste to the gravy.
- Palak Paneer Masala: Incorporate finely chopped spinach or pureed spinach into the gravy for a vibrant green colour and added nutrition. This variation is known as palak paneer and is a popular vegetarian dish.
- Kadai Paneer Masala: Prepare the masala in a kadai (Indian wok) with an assortment of bell peppers, onions, and tomatoes for a robust and spicy flavour. Finish with freshly ground black pepper for an extra kick.
- Paneer Tikka Masala: Grill or sautƩ marinated paneer cubes separately until golden brown and then add them to a rich tomato-based gravy for a smoky and flavorful twist. Garnish with fresh cilantro and a drizzle of cream.
- Coconut Paneer Masala: Replace some of the tomatoes in the gravy with coconut milk or grated coconut for a tropical and creamy variation. Finish with a tempering of curry leaves and mustard seeds for a South Indian touch.
- Paneer Makhani: Create a velvety and buttery gravy by blending tomatoes, cashews, and cream. Finish with a generous amount of butter for a decadent paneer makhani experience.
- Spicy Paneer Masala: Increase the amount of red chilli powder or add chopped green chillies for those who enjoy a fiery kick. You can also add a pinch of garam masala for extra warmth and flavour.
- Paneer Jalfrezi: Stir-fry paneer with assorted colourful bell peppers, onions, and tomatoes along with a tangy and spicy masala for a vibrant and crunchy dish.
- Paneer Bhurji Masala: Crumble paneer instead of using cubed paneer and sautĆ© it with onions, tomatoes, and spices for a scrambled paneer dish that’s quick and flavorful.
