Masala Paneer Curry, a quintessential dish in Indian cuisine, offers a tantalizing blend of aromatic spices and creamy paneer, creating a flavourful and comforting culinary experience. This vegetarian delicacy showcases cubes of masala paneer, or Masala Indian cottage cheese, simmered in a rich and fragrant tomato-based gravy infused with a medley of spices. Each bite of Masala Paneer Curry bursts with the bold flavours of cumin, coriander, turmeric, and garam masala, balanced by the creamy texture of the paneer and the tanginess of the tomatoes.
What sets Masala Paneer Curry apart is its harmonious fusion of spices and textures, creating a dish that is both hearty and satisfying. Masala Paneer, with its mild, spicy and milky flavour, serves as the perfect canvas for the robust flavours of the masala gravy, absorbing the aromatic spices and imparting a creamy richness to the dish. Whether served with fluffy rice, warm rotis, or crispy naan, Masala Paneer Curry is a versatile dish that can be enjoyed as a comforting meal any time of day.
Beyond its delicious taste, Masala Paneer Curry holds cultural significance as a beloved dish in Indian households and restaurants alike. It is often prepared for special occasions and festive celebrations, symbolizing warmth, hospitality, and togetherness. The process of making Masala Paneer Curry is a labor of love, with each ingredient carefully selected and prepared to create a dish that is as visually appealing as it is flavourful, embodying the essence of Indian culinary tradition and culinary craftsmanship.
Masala Paneer Curry is not just a dish; it is a culinary journey that evokes memories of home-cooked meals and shared moments with loved ones. With its rich flavors and comforting aromas, Masala Paneer Curry brings people together around the dining table, fostering a sense of community and connection. Whether enjoyed in the comfort of one’s home or savoured at a bustling street-side eatery, Masala Paneer Curry is a testament to the vibrant flavours and rich culinary heritage of India, offering a taste of tradition and a glimpse into the soul of Indian cuisine.
Masala Paneer Curry
Table of Contents
Equipment
- Vessel
- Sieve
- Cotton Cloth
- Bowl
- Mixer Grinder
- Steel Kadhai
- Spatula
- Knife
Ingredients
- 2 litre Full Cream Milk
- ½ tsp Black Pepper
- ½ tsp Carrom Seeds
- ½ tsp Mix Herbs
- 20 nos Mint Leaves Chopped into small pieces
- 4 tbsp Vinegar
- 3 nos Tomato Medium Size
- 2 inch Ginger
- ¼ cup Cashew Soaked in Water for 15 mins
- 3 nos Chopped Onions
- 3 tbsp Oil
- 50 gms Butter Salted Butter
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 2 tsp Corriander powder
- ½ tsp Garam Masala
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tsp Salt
- ½ cup Water
- 1 tbsp Kasuri Methi
Instructions
- Take 2 litre Full Cream Milk and heat it on high flame till it gets a boil.2 litre Full Cream Milk
- Stir once, then add ½ tsp Black Pepper, ½ tsp Carrom Seeds, ½ tsp Mix Herbs, and 20 nos Mint Leaves. Let it boil and mix it once.½ tsp Black Pepper, ½ tsp Carrom Seeds, ½ tsp Mix Herbs, 20 nos Mint Leaves
- Now add 4 tbsp Vinegar and stir with spatula. Within a minute water gets separated and Masala Paneer can be collected easily from it.4 tbsp Vinegar
- Now collect water in another vessel using sieve and cotton cloth, The Masala Paneer is now in cotton cloth. The water can be used for cooking rice or making chapatis.
- Cool down Masala Paneer by pouring normal temperature water through it. Fold the cloth and put some heavy object for 30mins to get shape.
- Cut Masala Paneer to smaller cube pieces using a knife.
- Take 3 nos Tomato, wash and cut into small pieces, transfer to mixer grinder jar, add 2 inch Ginger and ¼ cup Cashew, grind and make fine paste.3 nos Tomato, 2 inch Ginger, ¼ cup Cashew
- Make 3 nos Chopped Onions Paste by grinding it.3 nos Chopped Onions
- Take Steel Kadhai and heat 3 tbsp Oil on low flame.3 tbsp Oil
- Add Onion paste and mix it with spatula. Close with a lid. Cook it until the colour of onion gets brown. Keep stirring in between. it took 5 mins.
- Add 50 gms Butter and mix it. Stir for 2 mins.50 gms Butter
- Now add ½ tsp Turmeric Powder, ½ tsp Red Chilli Powder, 2 tsp Corriander powder, ½ tsp Garam Masala, 1 tbsp Kashmiri Red Chilli Powder, and 1 tsp Salt. Mix it thoroughly for couple of mins.½ tsp Turmeric Powder, ½ tsp Red Chilli Powder, 2 tsp Corriander powder, ½ tsp Garam Masala, 1 tbsp Kashmiri Red Chilli Powder, 1 tsp Salt
- Now add tomato paste and mix it thoroughly on medium flame. Add ½ cup Water or more or less depending on the texture you want for gravy and mix it. Cook it on medium flame for 10 mins.½ cup Water
- Add 1 tbsp Kasuri Methi and mix it. Add the Masala Paneer Cubes to it. Turn off the flame and remove the steel kadhai from stove. Masala Paneer Curry is ready.1 tbsp Kasuri Methi
Video
Notes
Equipment’s:
Vessel https://amzn.to/3J4Esyh
Sieve https://amzn.to/4ay9L00
Cotton Cloth https://amzn.to/44bOc3i
Mixer Grinder https://amzn.to/4abosGw
Steel Kadhai https://amzn.to/3vpdDlj
Spatula https://amzn.to/4aw8SFc
Knife https://amzn.to/3VFAaF1
One thought on “Masala Paneer Curry | How to make Masala Paneer and its Masala curry”
This curry I have never seen in any restaurant. It’s a special one and easyto make at home. Complete recipe from making masala paneer to its curry makes this video great.