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Paneer Masala Curry/Punjabi Style Paneer Masala

Paneer Masala Curry is prepared by Tomato Onion paste along with few spices and fried paneer. First the Tomato Onion Paste is prepared by frying the tomatoes and onions in oil. It is allowed to cool down and then a smooth paste is prepared. The Tomato Onion Paste is then cooked with spices and then finally Paneer is added to it.
Course Main Course
Cuisine Indian, North Indian, Punjabi
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 49 minutes
Servings 3 servings
Calories
Author Recipe by Chits

Ingredients

Tomato Onion Paste:

  • 3 medium Chopped Tomatoes
  • 2 medium Chopped Onion
  • 3 piece Chopped Chillies
  • 7-8 cloves Chopped Garlic
  • 1 inch Chopped Ginger
  • 1/2 teaspoon Cumin Seeds
  • 2 tablespoon Oil: 2 tablespoon

Paneer Curry Recipe:

  • 200 gm Paneer
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Turmeric Powder (Haldi)
  • 1 teaspoon Kashmiri Chilli Powder
  • 2 teaspoon Coriander Powder
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon Chopped Coriander
  • 2 tablespoon Grated Paneer (For garnishing)
  • 1 tablespoon Oil
  • Salt to Taste

Instructions

Tomato Onion Paste:

  • Heat oil in a pan over medium flame. Add the paneer cubes and fry it till it changes its colour to light golden brown.
  • Take it out in a paper towel so that it soaks the excess oil. Keep it aside.
  • Now first of all we will prepare the Tomato Onion Paste. Heat 2 tablespoon oil in the same pan over medium flame.
  • Add Cumin Seeds to it. When the crackling starts, add Chopped Chilli, Chopped Garlic and Chopped Ginger. Mix it and cook for few seconds. If you want you can add soaked cashew to it.
  • Add Chopped Onions and cook till it changes its colour to light golden brown.
  • Now add Chopped Tomatoes and Salt. Mix and cook till the tomatoes become soft and tender.
  • Switch off the stove and allow the mixture to cool down.
  • After the mixture cools down completely, take it in a mixer grinder jar and grind it into semi smooth paste. Do not grind it completely into smooth paste. Take it out in a bowl.

Paneer Masala Curry:

  • Heat oil in a pan over medium flame.
  • Add Cumin Seeds and let it crackle.
  • Add the Tomato Onion Paste and mix it. Cook for approx. 5 minutes.
  • Now add Turmeric Powder, Red Chilli Powder, Coriander Powder and Salt to the Tomato Onion Paste.
  • Mix it well and cook for another 10 minutes. Add salt as per requirement since we have already added it previously while preparing the Tomato Onion paste.
  • Add Garam Masala to the mixture. Cook for 2-3 minutes. Add water to the paste if it thickens.
  • Next add Fried Paneer and mix it. Add water as per your requirement of thickness of the gravy. I have added very little water so that the gravy can be thick.
  • Add Chopped Coriander Leaves. Mix it evenly and then switch of the flame.
  • Paneer Masala Curry is ready to be served. Serve it by garnishing it with Chopped Coriander and Grated Paneer.
  • Serve it with hot Roti, Parantha, Naan or any Rice recipe.

Notes

1. To make more flavorful and creamy Paneer Masala, you can also add Cashew Paste to the curry masala. The creaminess can also be increased by adding more fresh cream to the masala.
2. Fresh Curd can be used in place of Cream which also gives a good creamy texture to the recipe. The curd should not be too sour.
3. Cashews added to the masala paste should be soaked in water for few minutes until it becomes soft before adding to the Tomato Onion paste.
4. Paneer can be added to the masala by frying it or can be added raw. Here I have fried it.
5. To prepare the Tomato Onion gravy, ripe tomatoes should be added. It should not be sour.
6. If you want you can also add fresh green peas to it for a different taste.