Paneer Masala

One of my daughter's favourite and not to say everyone's ever tempting paneer masala. It is not a traditional lengthy Paneer butter masala but, tastes as good as it. A recipe can never go wrong with paneer and Indian spices ;) even if the proportions are little less or more. I'm sure your family would love this easy yet luscious version, why not give it a try... 

Paneer Masala Cuisine: Indian Category: Side Dish/gravy Serves: 3 Prep time: 15 Mins Cook time: 20 Mins Ingredients: 200gms Paneer fresh/frozen 1&1/2 Large Onion 2 Tomatoes 5 Garlic pods 1″ Ginger 10 Cashews(soaked in water for at least an hour) 1 Green Chilli1 tbsp Corriander leaves Spices & Herbs:  1 1/2 tbsp Red chilli powder 2 tbsp Coriander seeds powder 1 tsp Turmeric powder 1 tsp Garam masala 1 tbsp Kasuri methi 1 tbsp Fennel seeds To temper: 1 tbsp Ghee 1 tbsp oil 1 tbsp Fennel seeds Method: 1.Grind the given spices and ingredients except green chilli kasuri methi and cashews.I forgot to put the ginger so included it in the ground paste..sorry. 2. Heat oil and ghee in a pan and fry fennel for few seconds. 3.Pour the ground paste into the pan and let the paneer cubes dive in along. 4. Add kasuri methi and slitted green chilli. 5. Add enough water(approx 1/2 cup) close the lid and let the gravy cook  for 10 mins over the medium flame. 6. Meanwhile, grind cashews with less water to a fine paste.  7.Open lid, add cashew paste and coriander leaves. Cook for 2 more minutes and  switch off the flame.

Method in Pictures:

 

 

 

Enjoy with roti/chapati/naan/pratta/pulao/breads :)

Note:

Fresh paneer retains moisture for long hours than the frozen one.

Adding a tbsp of butter at the end gives extra flavour to the gravy.