Friday, June 8, 2012

Paneer Masala


Paneer - 400gms
Tomato Puree - 1 cup
Kasoori Methi - 3 tbsps
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Garam Masala Powder - 1 tsp
Oil - 2 tbsps
Bay Leaf - 1/2, cut into pieces
Salt to taste

For Gravy:

Onions - 4
Dry Red Chillies, soaked in hot water - 5
Garlic - 5
Ginger, grated - 1 tsp
Cashew nuts - 2 tbsps
Poppy seeds - 2 tsps


  1. Soak cashew nuts and poppy seeds in little quantity of warm milk for an 1-2 hours atleast.
  2. Blend together onions, soaked dry red chillies,ginger and garlic into a smooth paste.
  3. Blend soaked cashew nuts and poppy seeds separately into smooth paste.
  4. Heat oil in a wok, add bay leaf pieces.
  5. Now add blended onion paste and saute until it turns brown.
  6. Add tomato puree. Mix well.
  7. Now add sugar, turmeric powder and garam masala powder. Mix well and let the gravy boil for a few minutes.
  8. Add blended cashew nut paste.
  9. Adjust the consistency of the gravy by adding a little water if required.
  10. Let it boil on medium flame.
  11. Cut paneer into cubes, boil them in water for a minute. Strain out all the water.
  12. Add the paneer cubes into the cooking gravy.
  13. Sprinkle kasoori methi, mix well.
  14. Serve with phulkas/rotis/naan etc.,


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