PANEER MASALA RECIPE/ cottage cheese masala recipe

PANEER MASALA OR COTTAGE CHEESE MASALA is a rich and delicious North Indian recipe which is made with cottage cheese or paneer in gravy of onion, tomatoes and cashew. It is a simple vegetarian recipe and a great option for many special occasions or parties.

Paneer is a popular ingredient in Indian recipes. It is a great option for vegetarians. Paneer is considered healthy because it is a great source of protein and calcium. Paneer is cooked with other vegetables like bell pepper, green peas, palak, mushroom and potatoes in Indian cuisine. It is also used to make desserts, bakes and snacks.

In PANEER MASALA RECIPE we cook paneer with onion-tomato-cashew gravy and with some basic Indian spices. For making perfect paneer masala recipe we should choose fresh and soft paneer (homemade paneer is the best for this recipe). Homemade paneer is softer and hygienic.

PANEER MASALA RECIPE is one of the most popular dishes in Indian restaurants. It is best served with chapati, roti, naan and paratha. You can also serve this paneer masala with plain rice or jeera rice as well.

INGREDIENTS FOR PANEER MASALA:

1. Paneer – 250 grams

2. 0nion – 1(big)

3. Tomatoes- 2 (medium)

4. Garlic – 7 to 8 cloves

5. Ginger – 1½ inches

6. Kaju or cashew – 6 to 7

7. Cumin powder – 1 tsp

8. Coriander powder – 1 ½ tsp

9. Red chili powder – 1 ½ tsp

10. Turmeric powder – ½ tsp

11. Kashmiri red chili powder – 1 tsp

12. Cumin seeds – ½ tsp

13. Cinnamon and green cardamom – 2 (each)

14. Bay leaves – 2

15. Chopped coriander leaves – ½ cup

16. Kasoori methi – 1 tsp

17. Garam masala – ½ tsp

18. Cream - 2 tbsp (optional)

Methods of making paneer masala:

1. Cut paneer in cubes or squares size pieces.

2. Heat oil in a pan and fry the paneer pieces in that oil till it becomes light golden. Keep the fried paneer aside.

3. Slice the onion. Chop tomatoes and ginger. Peel garlic.

4. In the same pan heat one tbsp oil and add ginger and garlic. Fry till the raw smell of ginger and garlic goes away. Add sliced onion and fry till it become soft. Then add chopped tomatoes and cashew in it. Fry all ingredients till tomatoes become soft and mushy.

5. Turn off the flame and keep the masalas for cool.

6. After getting cold put the fried masala into a blending jar and grind it to a thick paste.

7. Now in a kadhai heat 2 to 3 tbsp oil and 1 tbsp butter. Add all whole garam masalas and saute for a while. Add Kashmiri red chili powder in this stage of cooking so that the gravy will become a nice red color. Immediately add masala paste in it, otherwise red chili powder will burn.

8. Fry the masala for 10 minutes or till the oil becomes come out from surface. Add cumin powder, coriander powder, red chili powder, turmeric powder and garam masala in it and fry for another 5 minutes. Add salt and kasoori methi and mix.

9. Add 2 cups water and give it a good mix. Let the gravy boil for a while and become slightly thick. Add fried paneer pieces and let it simmer for 5 to 10 minutes.

10. Add chopped coriander leaves and garnish with cream. Serve hot with naan or tandoori roti or lachha paratha or chapati or jeera rice or any type of rice.