A Story: The Taste of Home
When I was a child, Sundays were special because my mom used to make Paneer Masala. The aroma would fill the house, and we would eagerly wait for lunch. As soon as the hot, spicy paneer masala and soft rotis were served, we would rush to the table. Now, whenever I cook this dish, it brings back the same warmth and love from my childhood. This is not just a dish, but a taste of love and memories.
Ingredients
(Serves 2-3)
- Paneer (Cottage Cheese) – 250g (cut into cubes)
- Onion – 2 (finely chopped)
- Tomato – 2 (finely chopped)
- Ginger-Garlic Paste – 1 tbsp
- Green Chili – 1 (finely chopped)
- Green Cardamom – 2
- Cinnamon Stick – 1-inch piece
- Cloves – 2
- Cumin Seeds – ½ tsp
- Turmeric Powder – ¼ tsp
- Coriander Powder – 1 tsp
- Garam Masala – ½ tsp
- Red Chili Powder – ½ tsp
- Kasuri Methi (Dried Fenugreek Leaves) – ½ tsp
- Fresh Cream – 2 tbsp (optional)
- Salt – as per taste
- Oil – 2 tbsp
Nutrition Information
(Based on 100g serving)
- Calories – 265 kcal
- Protein – 13g
- Fat – 21g
- Carbohydrates – 8g
- Fiber – 2g
How to Make Paneer Masala
1. Lightly Fry the Paneer
- Lightly fry the paneer cubes until golden brown.
- Remove and place them on a paper towel to absorb excess oil.
2. Prepare the Masala
- Heat 2 tbsp oil in a pan.
- Add cumin seeds, cardamom, cinnamon, and cloves. Let them splutter.
- Add chopped onions and sauté until golden brown.
3. Add Tomatoes and Spices
- Once the onions are golden, add ginger-garlic paste and green chili. Sauté for 1-2 minutes.
- Add chopped tomatoes along with turmeric powder, coriander powder, and red chili powder.
- Cook until tomatoes soften and release oil from the masala.
4. Add Paneer and Water
- Add salt as per taste and pour some water to adjust the consistency.
- Add paneer cubes and let them simmer in the masala for 5 minutes.
5. Final Touch
- Add garam masala and kasuri methi.
- If using cream, add it now and mix well.
- Turn off the heat.
6. Ready to Serve
- Paneer Masala is ready! Serve it hot with naan, tandoori roti, or cumin rice.
Frequently Asked Questions (FAQs)
1. How can I make Paneer Masala creamier?
To make it creamier, add fresh cream or cashew paste. It enhances the texture and makes the gravy rich.
2. Is Paneer Masala healthy?
Yes, paneer is high in protein, but controlling oil and cream can make it healthier. You can use less oil and skip the cream for a lighter version.
3. Can I make Paneer Masala without frying the paneer?
Yes, you can skip frying the paneer and directly add it to the gravy. It will remain soft and reduce the calories.
4. What can I use instead of tomatoes?
If you don’t want to use tomatoes, you can substitute them with yogurt or cashew paste for a different but delicious flavor.
5. How can I store Paneer Masala?
Store it in an airtight container in the refrigerator for up to 2 days. Reheat it with a little water or milk to maintain the consistency.
6. What dishes go well with Paneer Masala?
It pairs perfectly with naan, butter roti, paratha, and cumin rice.
7. Can I make this recipe vegan?
Yes! Use tofu instead of paneer and coconut milk or cashew paste instead of cream for a vegan-friendly version.