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Masala Paneer Curry

Masala Paneer Curry

Indulge in the aromatic flavors of Masala Paneer Curry, a tantalizing dish that combines succulent masala paneer cubes with a medley of spices and herbs. Cooked to perfection in a rich and creamy tomato-based gravy, this curry is bursting with flavor and texture. With its robust blend of spices like cumin, coriander, turmeric, and garam masala, Masala Paneer Curry offers a symphony of tastes that tantalize the taste buds. Whether served with steamed rice, fluffy naan, or crispy parathas, this curry is sure to delight your palate and leave you craving for more with its irresistible aroma and rich, velvety texture.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 6 People
Calories 210 kcal

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

Serve with Chapati, Roti, Phulka or Naan or Rice. Use Masala Paneer cubes from top so that it gives a colourful look of cubes as well as gravy.
Keyword Masala paneer curry, Masala Paneer ki Bhaji