Paneer Masala
This Paneer Masala is a simple, comforting, and flavorful Indian curry made with soft paneer cubes cooked in a rich onion-tomato gravy. The spices add warmth and depth, while kasuri methi gives the dish a beautiful restaurant-style aroma.
Ingredients
- 2 tablespoons oil
- 1 cup finely chopped onions
- 1 1/2 cups fresh tomato puree (about 3 medium tomatoes blended)
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 7 ounces paneer (cut into cubes, roughly 200 gm)
- 1/2 cup water (or as needed to adjust the gravy)
- 1 tablespoon kasuri methi / dried fenugreek leaves
Instructions
- Heat oil in a pan over medium heat.
- Add the chopped onions and cook until they become soft and slightly golden. Stir often so the onions do not burn.
- Add the fresh tomato puree and mix well with the onions.
- Cook the onion-tomato mixture for a few minutes until it starts to thicken.
- Add salt, turmeric powder, cumin powder, and coriander powder. Mix everything well so the spices combine properly with the masala.
- Continue cooking the mixture until it thickens and the oil starts to separate slightly from the masala.
- Add the paneer cubes gently and mix carefully so they do not break.
- Pour in some water to adjust the consistency of the gravy.
- Cook for a few more minutes on low to medium heat. The paneer will start to absorb the flavors of the gravy.
- In a small pan, lightly heat the kasuri methi for a few seconds.
- Crush the warm kasuri methi gently between your palms and add it to the paneer masala.
- Mix once, turn off the heat, and serve hot.
Notes
- Do not overcook the paneer, or it may become chewy.
- Lightly heating the kasuri methi before adding it helps release its aroma.
- Add more water if you prefer a thinner gravy, or cook the curry a little longer if you want a thicker masala